If you built it while you have something cooking, you'll be done in 2.5 days. I'm counting Friday through Sunday with you getting up at 0430 on Saturday and Sunday too.
Sorry for the late response. I didn't use refractory cement. I went cheap. basic stuff. i didn't build it to last a decade. just a couple years. Didn't want to spend more than 200. came in at 150. I put a small chimney opening up front. it was enough to be efficient and caused no issues. the oven works great. and the pizza was tasty. I would say go for it. use whatever you have laying around. takes a couple days to build, then a week to dry. then a week of small curing fires. But it was worth it. On Vday i lit it up took about 1.5 hours to clear all the soot (meaning its well over 1k degrees F all around) and cooked a ton of pizzas.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
This looks terrific! I don't know anything about bricks, but do you know if you will you need to cover the external surfaces of the brick with something to waterproof them? I'm assuming that's one of the reasons you see commercial brick ovens covered with something that looks like plaster.
My first trade was as a brick layer. I can tell you that bricks are a lot more absorbent now than they used to be. Not sure is this is due to less clay and more filler of some sort or what. We have had started to have to seal up chimneys due to water leaks from long heavy rains. Back in the day we never had that problem. Just my two cents.
the plaster outside most ovens is a mix of viticulture and Portland cement. This is applied in a 2" or so layer and provides for a ton of insulation. More than water proofing I may cover it with a tarp or something. but i live in Vegas so i am not to concerned about water.
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