wood fired oven???


Hi all, im new to this forum, 

im looking to build a semi comercial wood oven is their anyone who could give me some tips or points, 

i am a qualified chef though entirely self taught in the realm of sourdough and naturaly leavened bread.

any help would be amazing thanks in advance

3 users have voted.


Loafer 2017 July 19

Depending on how often you fire it up and how much acess to wood you have.

You either build with more thermal mass or more insulation

The more thermal mass you have the more wood it takes to heat up

The less thermal mass and more insulation the less wood it takes

If you plan on using it daily you want mass to store heat.

If you are firing it up only on weekends you want less thermal mass to heat up quicker and more insulation to hold that heat.


So you either build something many bricks thick or you build soemthing half a brick thick

Rastus's picture
Rastus 2017 July 21

Australia in SE Qld?

If interested I can probably help with a really well made boiler maker fabricated, very heavy fully fire bricked, insulated dual oven & firebox for about $1100.  

Can fire up for anyone interested in checking out.  

Makes wonderful sourdough & roasts/vegetables etc.  

This oven is made from assembled manageable parts so the firebricks can be removed when moving, if needed. The oven needs to be dis-assembled to better handle/sized weights when man handling for transport or alternatively easily sling lifted with a moble crane or 4 wheel drive loader.

There is a couple of metres of spare boxed 2" thick insulation.

Dimensions: Oven external 1180 high 665 wide 560 deep....Stand 460 high....Bottom oven 470 wide x 500 deep

Call is: oh-four-1-4-for-too-to-7-double six

Send email for more pictures

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