Build a wood oven yourself - baking in the garden


A wood oven in your own garden is not just a nice home improvement project. The stone oven offers you again and again especially delicious bread, pizza or even a suckling pig. So the whole family has something of the stone oven. In the instructions you will see how the wood oven outside in the garden is built step by step.

Build a wood oven yourself step by step

  • cement
  • sand
  • gravel
  • Moniereisen
  • Klinkersteine
  • Oven door with frame
  • Sliding door heat resistant
  • fire clay
  • Refractory cement
  • Ceramic stove pipe
  • paper
  • trowel
  • pointing trowel
  • Maurer bucket
  • mixing paddle
  • spirit level
  • shovel
  • spade
  • ruler
  • pencil

1. Create a blueprint

First, plan the size of the interior of the stone oven. After that, the amount of chamotte depends on the bricks and clinker you need. Find out at the hardware store which sizes are in stock with the chamotte. Then you can plan the interior so that you do not have to waste or cut any chamotte.

Also, plan the height of the wood oven so that you do not have to bend over too much later. Depending on your body size, the oven may have a shelf height between 70 and 100 centimeters. The better you do the planning now, the less you will burn yourself at the stove later. Bear in mind that the hot embers must be cleared out or at least cleared to one side before you can put the baked goods into the oven.

2. Apply the foundation frost-free

The foundation for the oven in the garden should be at least 60 cm deep. Ideally, you should put some iron in the foundation so does not break the foundation even in the strongest frost later. Some simple point foundations are not enough with a heavy brick oven. At the bottom of the foundation a thin layer of gravel should be spread.

Subsequently, cement is distributed around the ironing iron. If you still have old quarry stones from another tag, these can be embedded in wet cement. So you save cement mixture and do not need to mix as long.

3. Wall the substructure

The foundation must first thoroughly dry before you can start with the walls. The substructure can either stone on stone wall or pour concrete. In this case, you will need some formwork panels and shuttering boards, which will secure you against pulling them apart with a strong belt. Again, some iron should be embedded in the concrete mass.

4. Build up the combustion chamber

The fireclay bricks are put together with the fireclay mortar. Do not forget to leave behind a gap for the trigger. This should have at least ten inches in diameter. If you are very experienced or have a special blueprint, you can also redirect the exhaust air around the chamotte. For beginners, this construction is a bit too expensive.

The chamotte burning room can first be plastered with a thin layer of fireclay mortar. Thus, the clinker does not connect directly to the firebrick and the heat in the oven can be kept longer. Subsequently, bricks are bricked up around the baking chamber. Keep the joints between the stones as small and clean as possible. The swelling mortar should always be removed immediately. If you then see that the joints are not completely filled, they should still be grouted after drying with the narrow joint trowel.

Wall 6th deduction

The area around the trigger should be tapered. Always move the clinker a little bit further inwards. The trigger must protrude a clear piece out of the oven, unfortunately, there are no basic height specifications. If the trigger is chosen too low, the stove often pulls badly and you get the fire going very hard. In addition, it may be that the smoke comes out the front of the oven hole, which is not only annoying for you when refilling the wood, but also moves later during baking something in the dough.

You do not have to buy a complete kit to make the job easier. For example, you can also buy the complete element for the trigger and build the rest yourself according to your own plans.

7. Insert the oven door

The oven door can either be fixedly connected to the clinker around the stove by a frame, or simply set up. There are special sliding doors that stand on two small rails below, so to speak. These doors usually also have a practical wooden handle. If you live in a frosty area, you should choose this simple option for the brick oven in the garden. The walled metal frame of the solid oven door could be blasted out by frost.

Tips & Tricks

You do not have to brick up the deduction for the stone oven individually with clinker, but this variant is much longer durable than a stove tube made of iron, as this rusts quickly outside. The rust can also cause damage to the clinker and break it off. An alternative to the iron tube could still be a heat resistant tube made of ceramic. Again, this would save you the walling up with the clinker bricks.


Video Board: DIY Outdoor Bread Oven