Introduction
Building your own outdoor brick oven allows you to bring the art of wood-fired cooking into your backyard. With some masonry skills and the right materials, you can construct a fully functional oven perfect for baking homemade pizzas, roasting meats and vegetables, and more. Though the process requires time and labor, the end result is an incredibly versatile cooking tool that provides a unique, smoky flavor.
In this comprehensive guide, we’ll walk through each step of how to build an outdoor brick oven from start to finish. We’ll cover key considerations like site selection and prep, sourcing materials, building the foundation and chimney, insulating the oven, and installing the oven door. With helpful diagrams, photos, and expert tips throughout, you’ll gain the knowledge needed to complete your own backyard brick oven project. The satisfaction of cooking in an oven you built with your own two hands makes the effort worthwhile.
Selecting a Site
The first step in how to build an outdoor brick oven is choosing an appropriate location. Here are important factors to consider:
Sun Exposure
Select a spot that gets full sun for most of the day, especially in the late afternoon and evening when you’ll likely use the oven most. Sunshine helps the oven maintain temperature. Avoid shady areas.
Wind Exposure
Shelter your oven from prevailing winds, which can affect oven performance. A location protected by your home, nearby trees and shrubs, or a garden wall is ideal.
Distance from House
For safety, locate your oven 10-15 feet away from any buildings or trees. Have a clear area around the oven to avoid fire risks.
Accessibility
Pick a spot that allows convenient access to the oven opening. Allow enough workspace on either side to maneuver pizzas and other items.
Ground Quality
The oven foundation requires stable, compacted ground. Avoid soggy areas or soil with a high clay content.
Drainage
Ensure rain and snowmelt drain away from the oven site to keep the foundation dry and prevent erosion issues.
Clearances
Check local building codes for required clearances from property lines, buildings, and combustible surfaces.
Aesthetics
Choose a pleasing spot that complements your landscaping and allows you to enjoy the view as you cook.
Preparing the Site
Once you’ve selected the ideal site, prepare the area before laying any materials. Here’s how:
Mark the Location
Outline the oven footprint using stakes and string. The base should be 4-6 inches wider on each side than the planned interior space.
Remove Grass and Weeds
Eliminate vegetation within the footprint area. Dig down about 6 inches to get rid of grass roots and weeds.
Level the Ground
Use a shovel, rake, and leveling bar to flatten and smooth the soil. Compact with a hand tamper.
Dig Trenches
Excavate trenches 12 inches wide by 12 inches deep for the foundation. The trenches should outline the oven base.
Add Gravel Fill
Fill the trenches with 4-6 inches of gravel and compact with the tamper. This boosts drainage.
Install Landscaping Fabric
Cover the entire oven footprint with landscape fabric to block weeds and contain the sand base.
With proper site prep complete, you’re ready to start construction!
Building the Oven Foundation
The foundation establishes the structure and shape of your oven. Follow these steps:
Pour a 4-inch Sand Base
Cover the footprint with a 4-inch layer of coarse sand. Use a level to make sure the surface is flat and even.
Lay Firebricks for Floor
Arrange firebricks on the sand base, spacing them 1/4-inch apart. Firebricks withstand high heat.
Build Cinder Block Shell
Stack standard cinder blocks around the firebrick floor to form the oven walls.
Insert Wedge Spacers
Slide brick wedge spacers between the cinder blocks every few courses to shape the dome space.
Finish Top Course
Cap the cinder block shell with a full course of firebricks, laid on their sides.
The cinder block shell provides the structure to hold the brick dome that forms the oven interior. Let’s move on to constructing that next.
Shaping the Oven Dome
The oven dome is what gives a wood-fired oven its characteristic shape. Here’s how to lay the bricks:
Mix Refractory Mortar
Mix heat-resistant mortar using fire clay or refractory cement. Normal mortar can’t withstand oven temperatures.
Install First Row on Flat
Apply the refractory mortar liberally and lay the first row of firebricks flat atop the cinder block shell.
Build Successive Rows
Progress upwards, rotating the orientation of each brick row slightly to create the curved dome shape.
Use Spacers for Slope
Place small stones between firebricks to maintain the slope of the dome as you stack each row.
Finish with Chimney Opening
Complete the dome at the top of the chimney opening. This allows smoke to escape.
Let the mortar cure for a full week before firing up the oven. Then, remove any spacers once the mortar hardens.
Adding Insulation
Insulation helps the oven retain heat energy for more efficient performance. Here are two effective options:
Refractory Cement
Apply a 2-3 inch layer of refractory cement blended with perlite over the firebrick dome. Let it cure before firing.
Vermiculite/Perlite Concrete
Mix vermiculite and perlite with Portland cement for an insulating concrete. Coat dome with a 2-inch layer.
Leave a 2-inch gap between the insulation and chimney opening to allow air circulation. Insulation cuts down on temperature fluctuations and fuel consumption.
Building the Oven Chimney
The chimney releases smoke and regulates air flow through the oven. To construct:
Stack Cinder Blocks
Use full cinder blocks to build a chimney top above the dome opening. Make it 4 feet tall minimum.
Install Chimney Cap Stones
Cap the chimney with sloped chimney cap stones to protect from rain. Mortar them into place.
Apply Refractory Cement
Coat the interior chimney walls with refractory cement mixed with sand to make it smooth.
Install Flue Damper
Insert a flue damper at the bottom of the chimney to control air flow and temperature.
The finished chimney regulates airflow for proper combustion and allows smoke and gases to exhaust.
Creating the Oven Door
You’ll need to fabricate your own oven door to withstand high temperatures. We recommend:
Weld Steel Frame
Weld 1-inch steel angle iron into a rectangle the size of your oven opening.
Attach Expanded Metal Mesh
Use self-tapping screws to fasten steel mesh with 1/2-inch holes to the frame.
Insulate with Firebrick/Kaowool
Line the back of the mesh with 1-inch firebrick and kaowool ceramic fiber blanket.
Add Handle
Weld steel pipe or angle iron horizontally onto the frame to create a handle.
Install Hinges
Attach heavy steel hinges to the door and oven opening. Use heat-resistant screws.
The door allows access for loading food while preventing too much heat loss. Kaowool insulation is key for achieving high temperatures.
Finishing Touches
Add these final touches to complete your DIY brick oven:
- Stucco exterior – Mix refractory cement with sand and water for a durable, decorative exterior finish. Trowel over cinder blocks.
- Decorative accents – Adorn with tile, stone, or decorative brickwork as desired.
- Landscaping – Lay brick or stone around the oven to complement the surroundings.
- Accessories – Outfit your new oven with necessary cooking tools like pizza peels, brushes, thermometers, and firewood storage.
With attention to each construction detail, you’ll have a fully functional and beautiful backyard oven tailored to your space. Enjoy years of wood-fired cooking and impressing guests with your hand-built chef’s oven. Time for that first homemade pizza!
Frequently Asked Questions
What type of bricks should I use?
Use firebricks rated for high heat for the oven floor and dome. Standard bricks or cinder blocks work for the foundation and chimney.
How thick should the oven floor be?
4-6 inches of firebrick laid over a sand base provides adequate insulation for the oven floor.
What mortar is best for a brick oven?
Refractory mortar with a high heat tolerance, such as mixtures containing fire clay or refractory cement.
What insulation is best?
Vermiculite and perlite concrete or refractory cement blended with perlite offer great heat retention for oven insulation.
How tall should the chimney be?
Build the chimney at least 4 feet tall to promote proper air flow and smoke exhaust.
What is the oven door made of?
Weld a steel frame and use firebrick and kaowool ceramic fiber blanket as insulation to withstand high heat.
Conclusion
Building your own outdoor wood-fired brick oven requires time and labor, but the end result is well worth the effort. With this comprehensive guide detailing each step of the process, you can create your own fully functional masonry oven tailored exactly to your space. Bring the joy of cooking incredible wood-fired cuisine right to your backyard.