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Dry Stacked Wood Fired Oven & Grill

12.31.10

I think I’m going to be sore tomorrow morning.

This morning, inspired by my recent temp masonry grill setup which still pleased me greatly, I thought ‘how could I use the masonry I have been collecting to build a temp oven‘. If you ever have that thought, just know in advance that if you act on it, you will be sore and tired, especially if it’s colder than -20C the day you decide to do it.

Dry stacking [sans mortar] has its merits. I had my temp grill apart in about 5 minutes. No old mortar to clean off.  The ease of modding and tweaking a setup is another major perk, as is speed of build – from the time I started to the time I had a fire in an oven was 3 hours. The photo at the bottom shows the grill setup adjacent to the oven, also completed within that 3 hrs. It tripled-to-quadrupled my grill space. Quite the upgrade.

Turns out last winter’s research on how to build ovens paid off, and I improvised a design I’m quite pleased with, including a nice entry space and functional chimney. Chimneys are not tremendously simple to dry stack. Good fortune was on my side all around as I also conveniently had just the amount of building materials I needed, without having given thought to it in the speedy-morning-coffee-planning-stage. I had assumed I had lots. I did. Many, many thousands of pounds. My muscles remind me frequently. It’s okay though, I need the exercise after eating meat pies 3 times a day through the holidays.

So rather than having a big pile of free, re-purposed masonry in my way in the garage, I now have a big pile of free, re-purposed masonry performing practical cookery functions on my back patio. I so should have thought of this before.