How to build a brick oven / Brick Oven Insulation / Outdoor Kitchen Build: Part 3
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- Опубликовано: 23 июл 2020
- In this video I will show you how I insulate my brick oven floor. I will discuss different options for insulating the oven floor. I will explain the advantages and disadvantages of using ceramic fiberboard and vermiculite. I chose to use vermiculite as insulation. I will detail how to mix vermiculite using a 5:1:2 vermiculite, portland cement, water ratio. I will also detail how to fill a mold and screed it into form
Link To My Cooking Channel: On The Flame: / @on-the-flame
My Website: www.artisanmadethings.com/
Follow: / artisanmadethings
Links to the other parts of this build:
Full Playlist: • Brick Oven/BBQ: Outdoo...
Part 1: Building the base (This is my first video ever so go easy on me) • Brick Oven/BBQ Outdoor...
Part 2: Building the form (This is my second video ever. Slightly better that the first) • How to build a brick o...
Part 3: Insulating the oven floor • How to build a brick o...
Part 4: Installing the floor • How to build a brick o...
Part 5: Building the Dome • How to build a brick o...
Part 6: Building the Landing, Arches and Chimney • How to build a Brick P...
Part 7: Curing Fires • How to build a brick p...
Part 8: Insulating and Rendering the brick oven • How to build a brick o...
Part 9: How to build a wood fired BBQ: • How to build a Wood Fi...
Part 10: Kitchen Counters: • How to Build Outdoor K...
Part 11: How to Frame A Roof For An Outdoor Kitchen: • How To Frame A Roof Fo...
Part 12: Installing the chimney for an outdoor kitchen: • Installing The Chimney...
Part 13: How to build a Brick Arch • How to Build a Brick A...
Part 14: Installing Stone Veneer Over Cinderblock • Installing Stone Venee...
Part 15: Outdoor Kitchen is Finished • Building An Outdoor Ki...
How to Make the Indispensable Tool: • How to Make the Indisp...
Frequently Asked Questions About My Brick Pizza Oven: • Frequently Asked Quest...
Avoid My Mistakes: • Avoiding Mistakes Buil... 
Хобби
A young “Al Bundy”. Ed O’Neill. Please take this as a compliment.
You have created the absolute best video series on an oven build available! Like you, I've done a lot of research and your build is exactly what I was looking for all in one build rather than taking ideas from several builds. For example your detail on the arches for the opening and the chimney will help me so much in my build. Thank you so much for sharing your build!
Thank you and good luck on your build!!!
Dude i've been searxhing for 2 years some inputs in order to build my home made pizza oven, your vids halp a lot and give me courage to get started! Thank you, greatings from France
i agree
Excellent. I like the fact you talk about other options. Also that form is nice.
Thank you for all your help and sharing your wisdom😎👍🏽
Liked, Saved & Subscribed.
Excellent tutorial. Thank you
Free Plans with measurements, materials, and additional information about my design on my website: www.artisanmadethings.com/brick-oven
Your videos are super helpful - thank you. I am in the middle of building the oven. Vermiculite is such a loose product that even mixing it up with Portland cement - it kind of stays very brittle. My suggestion is to build the outside ring out of bricks, so the vermiculite stays in place.
Fantastic
A fost interesant...
this is great, I am building my pizza oven and using your plans as my guide. and am building the BBQ pit also but without the top so we can do Kababs also. Breat tutorials on all your projects
Brazil connected in the video 🇧🇷🇧🇷
Hi Alessandro, You're video's have been a great help and inspiration. We've communicated briefly before on a different part of this project. I am getting ready to create my vermiculite base. I have my concrete foundation, block base, and 2nd concrete slab already completed. I learned A LOT about laying block but that's another story. My question is regarding the aluminum foil that you lined your vermiculite form with. What was the reason to do this and did it work out the way you planned? Were you worried about the vermiculite mixture sticking to your form? Did you end up having to disassemble that form or did the foil allow you to slide it off? I ask because I noticed there was foil stuck to the vermiculite when you were done. I figured you would have tried to peel it off so it must have stuck? Just trying to get inside your head on the whole aluminum foil use and if it served it's purpose...or if you would have done something differently? This will be my first time working with vermiculite so I have no idea what to expect. All the best, CTD (Todd)
Great job so far. I'm still on the fence about floor insulation, doesn't rain here much but it is at least 4X the cost of vermacrete
Thanks for the movies
Thank You! It is expensive, but if moisture is not a problem, it will save you a lot of time and work.
Straight from the dome!
Hey, does it cause a problem if it rains on the vermiculite while it's in the curing process or after it has fully cured? Thank you in advance!
Thank you. I searched many projects and finally decided to build your plan. I would like to ask some information related thermometer how can I set it in brick beside what kind of it should I chose etc. Also should I need a thermometer?
I didn't install a thermometer. I use a hand held infrared thermometer. I will be installing a thermometer on my oven door when I build it. I believe Forno Bravo sells the thermometer that you are looking for.
Love the videos! How many of those vermiculite bags did you use for the entire build?
About 10 cubic feet
En México se colectan las botellas de vidrio ( vino, tequila etc) se quebran y con eso se rellena y con sal gruesa. Te ahorras mucho dinero 😉 lol 😆 (tip solo para quien no tenga tanto presupuesto para tener su propio horno)
I'm in the same point your are. I've been looking into building a pair of bread and pizza ovens for several years and your videos have been over there best I've seen. My question is you said you said it was a year to start again is that for the curing or hardening process or just life got in the way and couldn't get to it?
Thanks for watching! Life is always getting in the way of my fun lol. I’m hoping to finish the kitchen build this summer. It will have taken 3 years, but at least it is done.
Hi, great job, for slow curing the mix Portland cement / vermiculite you don’t think so that you should water the surface with some water everyday to make it a stronger base, and what’s make you choose the vermiculite because what a know that the perlite with give you a better result. Thanks
Thank you! Vermiculite and perlite have very similar insulation properties. Both will work well.
Hi, really enjoyed your videos. Am building one of my own and was wondering how much vermiculite to buy for base and dome. It comes in 100lt sacks from my supplier. I can probably convert to whatever yours came in. Respect!
Thank you. I used about 10 cubic feet (floor only)
I’m very thankful for your videos. Can I use perlite instead of vermiculite??
I believe you can.
Portland cement ? Refractory?
You Sir are extremely creative and I appreciate your channel, quick question are you at all concerned with the strength of the vermiculite base? I've never used this product. If I were to start my first course of fire brick on the outside of the vermiculite on the cement much like a stem wall for a stronger base what are your thoughts?
Thank You! The vermiculite is plenty strong to hold the weight of the oven. This method has been used for a long time. The idea that you are describing (first row of the dome directly on the concrete slab and oven floor on the vermiculite) Is a common mistake. Firebrick absorbs heat. if there is no insulation between the concrete slab and the brick, the heat will escape into the concrete slab. Your oven will take longer to heat up and will not retain heat as long as it should. Good Luck!
@@ArtisanMade Thanks for your quick response I'm new at this. I appreciate your videos.
I’m right at this part of my build where I’ve got to make my template for the insulation layer. What did you use to make the rounded sides in your template? I’ve got a few ideas, like planning down pine very thin, or possibly sign material. I also noticed you lined it with aluminum foil. Why? It’s been a fun and challenging build so far. Looking forward to sending pictures in the near future. Thank you
I used hardboard, which feels like compressed cardboard. It is cheap and sold at any big box store. I used the foil because I was worried that it would absorb water and fall apart. It is definitely a labor of love. The thrill that you will experience from making that first pizza will never be forgotten. Please do send pics. Good luck!
Thanks. I meant to comment again and say I went back and watched closely and saw you used cardboard. I used a double wall cardboard with no aluminum foil. It did absorb water but from what I can tell it’s not crumbling.
How much vermiculite did you wnd up using? Planning on starting my insulating base in next couple of weeks when weather improves
About 10 cubic feet. I put a lot of information about this and the dimensions on my website. Link in is in the description.
I know it would never be as good as proper fire bricks, but could you make your own bricks out of the vermiculite cement mix if you had the right ratio so they would be strong enough to hold together
Strength is not the issue. Vermiculite is used for insulation. Firebrick absorbs and retains heat and reflects heat as well. That is what cooks your food.
I see you use portland cement instead of fire cement on the base. I would imagine the temperature transmitted down from the brick base would be high. Why did you not use fire cement? Can you use any builders cement? Great build btw.
Thank you! Portland bonds with the vermiculite and/ or perlite and doesn’t break down with exposure to high heat the way concrete mortar does when it is used on brick. I’m not sure if refractory mortar would even bond will with vermiculite.
hi, can I use volcanic sand to replace the vermiculite? (the one that look black that is commonly used for aquascaping)
Sand is more of a conductor, than an insulator. I don’t believe this sand is any different.
Hi,can I use a thick layer of refractory cement as base instead of vermicilite for the floor insulation?
No. Refractory mortar will not insulate. It is the same as putting brick down with no Vermiculite
Nice vid. Can you use mortar instead of Portland cement?
Probably not
hello I have a question regarding the insulation of the kiln floor with vermiculite. how is this system doing? is ok not pecking anywhere? the base of the furnace does not heat up too much?
So far it has been great!
I am going to build a 36” inside diameter dome, what the base size should be? Thanks
It depends on the size of your brick. My bricks were 8 inches and I cut them in half so I had to add an extra 4 inches all the way around. If you have the same size bricks as I did, you would have to add an additional 8 inches to your diameter. I will get back you on the arch sizes later. Thank for watching.
Is it possible to make such a project that will be portable and can be moved from place to place and will not be static, the reason I do not have so much space in my garden. What is the overall weight to design a stroller with wheels
I’m sorry but I don’t know.
Hello . Can you tell me how long to wait until it is dry to put the brick floor. Thx greatings from Belgium
I think I waited a week.
How long did you cure the floor before you could go further with the floor tiles? After 2 days it is still 'soft'. Perhaps I added to little water to it....
It took about a week for me.
Did you put a tin foil layer under the whole vermiculite floor?
Great job, I picked up plenty tips...
Thank you. I did not put any foil down.
First , thanks for your share all information . I am going to built same oven like yours. how much vermiculite you used for oven floor?
I found it in comments. 10 cubic feet .
I’m. I’m glad I documented this because I don’t remember the fine details from memory anymore.
Hi, what grade is your vermiculite? and where did you bought it. I can not find the one you have (therm-o-rock East)
Thanks.
Coarse. Check the local garden center.
where did you buy the vermiculite from? is it the same as the ones used for gardening?
Yes it is. A large garden supple center should have it.
I’ve been watching a lot of videos on building an outdoor pizza oven and plan to build one in the spring. So for I’ve found yours to be the best and most well thought out so I intend to follow your instructions and design, only difference will be mine is going to be front facing. I saw the one comment you said the base has to be larger for front facing. How would I figure out how much larger? Or can you throw me a number? Also, how long did you let the vermiculite cure and how many bags did you need? Thanks, much appreciated. I’m really glad I found your videos. Very well done.
Thank you! I set up an entire page on my website dedicated to this project. It includes all of the dimensions as well. I think most of you questions will be answered there. Let the vermiculite dry for a week. www.artisanmadethings.com/brick-oven
@@ArtisanMade Thanks. I had read some of that looking for these answers but I’m not sure if I saw how to figure the size of the base for a front facing oven. I’ll read it again.
Question from a pretty handy guy with almost zero masonry experience. Why did you not just create the entire "table top" with the vermiculite concrete and skip the 5" additional height and the mold? Is it a strength issue? Cost? Just curious. I'm close to starting my own project and am just weighting my options.
Think of vermiculite concrete like a big Chunk of caramelized popcorn. It has no structural strength but it is strong to maintain its form under the weight of the oven as long as there is a strong base underneath
@@ArtisanMade Gotcha!! thank you!!
Just thought of another question. Any particular reason you used Vermiculite instead of perlite? From what I have seen they are pretty much interchangeable.
My bricks are 4½x9 do I cut them in half or do i cut them two times for the dome of the oven?
Cut in half
How many 16” pizzas can you cook at a time in a 40” oven ? We’re these your own plans or did you buy them someplace ? Thanks
I never made 16 only 12. I can put 3 in but they cook to fast to manage so I only do one at a time. These are my plans compiled from many years of research. Forno bravo was a great resource for me. Check out their forum too.
What was the size of the square base that the 48” dome sat on ?
The base is 65 inches, but this is a corner installation. If you are planning on doing a front facing oven it will need to be bigger.
Artisan Made thanks, I’m also planning a corner build.
What are you using to make the mold circulate
Circulaires
Can perlite be used instead of vermiculite ?
Yes definitely.
Where can I purchase the bags of vermiculite? Or the brand name?
A large Garden center should have them. I paid about 38 dollars per bag. Each bag was 4 cubic feet.
How many bags vermiculite did you buy for the floor?
Hello, what is the name of vermiculite and where did you buy ? thank you
could you use perlite? which is a DE earth
I believe you can use perlite. It has similar thermal properties to vermiculite.
@@ArtisanMade thanks
What the difference between perlite and vermiculite, if I use perlite is it wrong or vermiculite is better ? Thanks
You can use either one. They have very similar thermal properties
@@ArtisanMade I already bought vermiculite about total of 9cu feet and ready to do 5:1 ratio, and easy on water, how long is take to dry to put the bricks
Hello, how many bags vermiculite did you use for the floor? Thanks
I used about 10 cubic feet
@@ArtisanMade Hello can you please tell me what is the name of vermiculite? And where can I buy? Thank you so much
@@luigigalassi801 home Depot has it
Possiamo vedere la traduzzione
Can I use Perlite instead of vermiculite?
Yes
how many kg of refractory vermiculite do you need?... 20 kg? or more? Thank you
It’s measured by volume. I used about 10 cubic feet
will vermiculite hold the weight of bricks?
Yes
Hi , how can I get the vermiculite concrete please , thanks
I got it at a garden center. They mix it in their potting soil
Can u post links for all materials please
Most materials were purchased from local suppliers. Materials that I purchased online are linked in the video descriptions.
The person I hired to make the oven made the mistake of mixing cement and vermiculite with too much water. Now I do not know the consecuences....add another layer of vermiculite mixed properly? if so how thick? (it will raise the heith. more than expected). Please advise
Thank you
If it didn’t cure properly, maybe you can remove it and pour again.
Thanks. That's what I thought.
How long vermiculite should dry ?
I waited about a week
How much vermiculite did you use for this?
about 10 cubic feet
What is the the measurement of the opening of the oven?
All dimensions are on my website. www.artisanmadethings.com/brick-oven
What was the diameter/measurement of this oven?
40 inches inside. There is more information on my website. www.artisanmadethings.com/brick-oven
There are people who use glass for insulation. What do you think about this method?
I actually saw someone do that in a video. I’m assuming that is an older technique. My guess is that it gets the job done, but the more modern methods are more efficient and better insulators
Great what about the dimensions pleas
check my website: artisanmadethings.com
What's the size of your door
Either 18 or 19 inches. It’s been a while.
Vermiculite holds water use perlite yo!
Where's part 1 of this series?
Go to my channel page. It’s the first video I ever posted and it is terrible. LOL
Why do you insulate the floor that will be covered with firebrick. Seems kind of counterintuitive. I’ve built several pizza ovens and never did this.
This is critical in building an efficient oven. Insulation prevents heat transfer. Your oven loses heat more quickly from your oven floor. Heat transfers from your fire brick to the concrete beneath it. The concrete continues to absorb more and more heat, drawing it away from the oven. It probably isn’t a big deal when you’re cooking a few pizzas, but you may notice that the oven floor may not cook the bottom of the 10th pizza as well as it did the first few. Also cooking with retained heat may be a problem because of the faster heat loss. A well insulated oven can be used for cooking several days after the last fire was extinguished and can take five days to return to ambient temperature.
Do you believe in the “waterproof” ceramic fiberboard.
Only if I’m sure it’s never going to get wet😂
@@ArtisanMade Gotcha, then reinforced castable refractory mortar for me then!
why not Perlite ?
You can use perlite too. This is what was available locally.
Hi Your oven kind of Hi in ..Altitude .. i mean u built A little bit high-up.
I'm in procedure to build A pizza oven too And i put cinder block to build it too.
Yea. It’s 4 inches higher than I intended. Originally I was going to use ceramic fiberboard for floor insulation which is much thinner than the vermiculite
Where is part 1 and 2 ? Please
Link is below in the description or you can find it on my channel page.
1:49 - What about Calcium Silicate board, it's not the same as ceramic fiber board, right? Also why not use ceramic fiber blanket for the base with some vermiculite? 3:32 - No other food requires higher temperatures than pizza, since authentic pizza is cooked at 1,000F. Please tell me what other foods requires higher temperatures than pizza? lol
People do use calcium silicate board as well, but I have no experience using it. Fiber blanket is soft. You want your base to be structurally solid and able to handle the weight of the dome.
@@ArtisanMade Calcium Silicate Board and Ceramic Fiber Board both are priced very similar and are really expensive, will cost about $300 just for the base insulation alone.
I was hopping maybe a better low cost solution could be viable with similar heat retention properties. For some reason ceramic fiber blanket is much cheaper than boards. I was thinking maybe to add the blanket with cement for the foundation.
Also I heard many people saying perlite has better insulation properties than vermiculite when mixed with cement.
What is the base ceiling temperate where the wood is stocked of ur oven when reached above 1,000F and also what is the ambient temperature?
Max Dax I never thought to measure the temp but I’ve put my hand on it and it’s warm. If I had to guess I’d say it is between 80 and 100F. Perlite is good too. Why don’t you just go with 4-6 inch perlite or vermiculite insulation and stay away from the ceramic insulation. I think that method cost me about $150
How do you balance the need for thermal mass in the bottom of the oven by using refractory cement vs the insulative material like vermiculite or calcium silicate? Both vermiculite and calcium silicate are insulators and doesn’t add to the thermal mass that the oven needs. I think the best way is to cast a thick base of refractory cement then lay your bricks on that. This way you have a heat battery for long term floor heat storage….
This is not the oven floor. Check out the next part.
Thermaqulite
Iron probation, screen printing plate, bottle shaker....
Perlite is better then vermiculite
Hhh
I have plenty of wood. I don’t want the cost and work of insulating.
My recommendation it to insulate. This is the most important part of the build. If you don’t insulate, the oven won’t cook properly. Pizza won’t cook evenly top and bottom unless you plan on only making 2 or three. Also baking bread will be challenging. Slow-cooking meat won’t be possible either. Most cost-effective insulation is going to be perlite or vermiculite. It will make all the difference the world.
Its a template, not stencil!
Po-Tatoe
This brick oven looks awesome , but I was looking to make it in metal ,I find some pictures in google but nobody yet make a video
I haven’t seen any either.