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The Barrel Oven: A New Kind of Outdoor DIY Pizza Oven — 7 Comments

  1. I’ve most recently made some improvements to my Low Mass Wood fired barrel oven. A convection fan was added to the oven door(barrel lid). They say convection will decrease cook time by 25%. They’re right.
    WOW, was all I could say at my first results. In 15 minutes my oven was 700 deg. Another 15 minutes and 6 PIZZAS where baked @ 750 degrees.
    I’m now baking on my own PIZZA pan hammered from a barrel top. Sized to 14″, with a 1/4″ rim. Here’s the finished product (PIZZA) . . .I’ll post the pan later!
    http://www.flickr.com/photos/50813330@N04/11361679225/lightbox/#

  2. Down here in Argentina, it’s known as an Horno Chileno (a Chilean Oven). They are pretty common in my neighbourhood. We built one with the idea that it might be movible, so it’s built on a pallet instead of a stone base, and it uses some empty bottles in the cob as filler. The whole thing has less thermal mass and heats up quicker. Ours doesn’t use bricks in the arch, just rebar grid and cob. We fire it with dry branches and paper garbage and the barrel fits 4 cookie trays. Love it.

    • Great ideas. In some ways I like your oven design better. It’s faster, lighter, portable, easier to make and heats up faster. And, possibly slightly less expensive. Not bad! It’s also interesting that the concept has spread on it’s own with no outside direction or funding. So that’s a good sign.

  3. This is why I love natural building so much. Natural building encompasses a whole range of things such as fuel efficient stoves and ovens to make life better and easier without breaking the bank. And having a stove/oven like this makes it easier to cook healthier food and save on grocery bills.

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