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Masonry Stove: A Bake Oven

Monday, November 4, 2024 0:06

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We left off last time, with this photo . . .

From Masonry Stove: A Wee Bit More Progress

The final stretch of the brickwork was to create an oven. The arched roof is reminiscent of pizza ovens, and it just seemed that an oven was the perfect thing for that space. The first step was an oven floor. Dan started by using his grinder to make slots to hold three pieces of angle iron.

The front and middle irons inserted into the slot. One more will go behind.

The three pieces of angle iron hold two rows of firebricks.

For a drip pan to protect the bricks from spillage (just in case!), I purchased an oven bottom liner replacement.

I would have preferred a larger one, but this was the closest in size I could find. I don’t know if I’ll bake many drippy dishes in the oven (like pies or pizza) but this will certainly be easier to clean than the brick if I have to.

Then Dan continued with the bricks until the placement of the oven door.

For the oven rack, I bought a 3-piece cast iron replacement grate for gas grills.

The grates fit perfectly and are removable for cleaning.

For the picture below, I removed one of the grates so you can see how he got them level with the bottom of the door opening.

We discovered that the height of a firebrick on its side was perfect. Two more pieces of angle iron (in this case, they are actually iron bed rails) are wedged between the brick walls and hold the grates in place. It’s a good height for the grate, with plenty of space underneath for hot air circulation.

Next was installing the oven door. Like our firebox door, we got it from Firespeaking. And like the firebox door frame, Dan screwed a steel sleeve over the top of the frame.

This was because there was just a couple of inches gap between the top of the frame and the brick arch. The steel sleeve supports the slivers of brick and mortar needed to close and seal that gap.

With the oven door frame in place.

What I didn’t get a picture of was the strips of insulation tucked in around the frame. That was included with the kit.

Door complete.

The opening is 15 & 5/8 inches, which is wide enough to accommodate my pizza stone. Whether or not I will ever bake a pizza in it remains to be seen. This is because of how the stove is operated. Unlike cast iron stoves, which often keep a fire all day, a masonry stove uses only two fires a day. The fire heats the bell (hollow brick structure), which radiates heat over a period of time. So I won’t have fine-tuned temperature control in the oven. I’m going to have to put an oven thermometer in it and monitor the heat until I can identify patterns and when it’s at baking temperatures.

The last thing to do will be to install the stovepipe for the chimney. Then we can have a breaking-in fire.

by Leigh at http://www.5acresandadream.com

Source: https://www.5acresandadream.com/2024/11/masonry-stove-bake-oven.html

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