Just some food for thought you can take the damper off at the barrel and place a 2 foot pipe on it and put the damper a little over a foot up off the barrel and it will help with your heat inside the barrel. Those dampers cause a draft issue being so close to the barrel like that. Amazing project. thanks so much for sharing. very cool.
Really cool idea. 2 things to consider for 2.0. Angle irons (use an old bed frame if you have one) as a frame for your grate. Also, it might be good to have the fire underneath the pizza stone instead of next to it so that you get some conductive heat to crisp up the bottom of the crust. I think you should still get more than enough convective heat coming over the top to get the rest of the job done.
I tried a fire underneath and it doesn't cook the top enough. It actually works better with the fire beside it. This is why I put the chimney over the cooking area, so it'd pull the heat over the top before it escapes.
@@tdtommy196 it'll draw it up but the stone blocks it from hitting the top of the pizza. It just goes around it and out. When it's beside the pizza it goes across the top and out. It needs refraction to bounce heat downward, that'll be addressed in V2.0
Ok I know your busy but im about to build one of these and you said wait for 2.0 but I can't. The only thing I see is your grate needs a little more ass because I see when the wood and pizza stone is on top of it the grate starts to buckle. So half inch metal square tubing and build a rectangle and then a support beam going across the center for better support and put your mesh grate on top of that. That's all I saw, other than that its perfect for pizza, good lord we are not trying to set it on the moon. Is there anything else you would change. just need to know before I start mine. Great video and thanks for posting it.
Take the metal you cut off of the rectangular hole where the pizza goes in and hinge it to make a door so you keep more heat in the barrel. Either hinge from top or bottom.
Whooooaaaa! That's awesome! I started a new job and a landscaping project at home so I haven't had time to mess with it yet. I'm looking forward to working on it again though. I have fire brick, high temp mortar, pearlite, and some other stuff just sitting in the shop ready to go. ,
Thanks! I have stuff here to work on it but we got a van and I'm trying to get it finished before a big trip in October so I haven't touched the oven. I'll definitely get to it though.
Going to make one similar just adding a brick wall 4-8 inches between the fire and cooking surface to prevent burning on the one side. And going to use a old keg. Super sweet!!
Howdy, just came across this vid. Very interested in building one of these myself. Did you ever do any modifications? Or has it been working good as is?
Thanks for watching. I haven't touched it. I bought some fire bricks and some stuff to insulate it with but then we got a van and I built it out and started a new job and about a month ago I got a Gozney Dome that's amazing so now I don't know if I'll mess with this oven anymore.
I appreciate it but I got a Gozney Dome and it's so good I'll probably put this one up for sale as is. I haven't had much time or motivation to finish it, I have all the stuff here.
@@grubbyssmokeshack Understood, brother. I recently got an Ooni Koda, but am also looking into something I could DIY for a larger wood-fired pizza experience.
@@davidrl41 my plan was to fill the void in the bottom with a mix of Perlite and cement and line the top with fire brick, and add a stove pipe to improve the draw. It's add weight so I was going to put it on wheels. I think it'd cook great after that.
No, you need fire going over the top of the pizza to brown it up. If you put the fire in the bottom of the barrel, the top will be too cool. You'll get a burned bottom pizza that's under cooked on top.
Any stone will work but I just pulled the stone out of my Ooni oven and used that. Stones are super easy to clean. I keep a metal paint scraper near by, I scrape to loosen any debris off of it before I light the oven. The gear takes care of everything else. You always need to preheat a stone for about an hour before you put a pizza on it, in that time the fire will burn anything off of it.
What was the cook time on the pizza? It cooked the pizza so you can’t say it doesn’t work peeps. Here is the problem I think. Your pizza stone isn’t getting hot enough. The Ooni roof is much lower to the stone so that flame heat is really hitting the stone hard so it gets hot enough. For Neapolitan style pizza the floor or stone of the oven should get to 750-800f as you know from having your Ooni. I would work out getting the stone to those temps first. Maybe you can get a flame right underneath it as well. A big flame under would definitely get it there but maybe you would have to put something under the stone so it doesn’t get damaged or directly touch the pizza. Not sure about that one. Only thing is getting the right control of the fire so it doesn’t make the stone go past the ideal temp range. After that you just need to work out if the top flame heat will cook as fast as those high stone temps. Rotate that pie and hopefully bottom and top cook right on time!
I did a few cooks in it off camera, I did try a fire underneath and the stone was hot enough every time I cooked on it. The problem is not enough heat from the top. I'm going to add fire brick to the dome to get some radiant heat, I just haven't had time to mess with it yet.
Thanks for watching! Sorry for the delay, we ended up buying a van and all of my available time went to working on it instead. I'll get to it though, when it warms up a bit.
Well, I ended finding a Gozney Dome at a liquidation store and I don't think I can cobble together anything that will cook nearly as good as the Dome. It's amazing.
Good questions. Every awesome brick oven pizza place I've visited has a wood fire burning on the same deck the pizza is placed on. Why would the fire door need to be below the cooking grate?
@@grubbyssmokeshack Wow, fast reply... Well, let me first state that this is a question, not a critique because I am not sure. But... My question is based upon the fact that all of my smokers/cookers have the fire below what you are cooking. On the surface, I can see that you are cooking based upon the temperature in the cooking vessel, but I believe (rightly or wrongly) that the further away the heat source, the less likely you are to burn what you are cooking. I cook pizza often on my grills (one a smoker, one a pellet) and in both cases the heat is below the cooking surface. Not sure that it has to be, but it has been my experience. So... just asking.
@@michaeldurkin8659 I'm certainly not an oven expert, I'm just looking at the Italian oven and the ovens in NYC. In phase 2 I'm going to fill the void under the grate and add some fire bricks for refraction. I got all the stuff to work on it but then we bought a van and I've been building it out instead. I'm almost done though so I'll pick back up on the pizza oven in the winter/spring.
@@grubbyssmokeshack Ok, awesome, Now I need to look at the van videos... I am interested in phase 2, but I can wait. I also wanted to thank you for doing something that just about anyone can do without special equipment. That is soooo valuable to people like me that do not desire to build an huge shop to do things....
@@michaeldurkin8659 I'm the same way! I do happen to have a shop because it was here when I bought the house but I have common everyday tools and zero experience. If you like this junky oven, just wait til you see what I did with this van. I'm nearly done but I have a lot more editing to do to get my build series wrapped up. I'm hoping to have it all live on TH-cam before the end of the year.
@@grubbyssmokeshack Everyone asks that question about ash. I don't really ever understand the question or how to answer it. I always just take a wood stove ash scook and scoop it out. I do like the leaf blower idea.
@@grubbyssmokeshack Way cool build.. I'm not 100% certain you need all of the insulation a ton of stone and concrete provide.. I think all that does is make it so you need less wood / fuel in the fire.. The pizza you made in the end of the vid proves that, looks fantastic.. Maybe without all of that insulation and a bigger fire you are forced to babysit the pizza while it's cooking a bit more, big deal.. My wife and I want a dog really bad,, it just doesn't fit for us right now.. I love the dog breaking your chops to play while you're trying to work..
@@1badhawk the firebrick, once heat soaked will produced radiant heat. That's much better to cook pizza with. I'm not sure if I'm going to mess with this oven anymore, I recently got an insane deal on a Gozney Dome and I love it so I may scrap this one. Dogs are the best but yeah, they don't fit everyone's lifestyle.
So after watching this video I went down the rabbit hole and built the oven as shown. If you're thinking of doing the same take my advice: don't! It simply does not work. Pizza ovens require thermal mass to achieve the right high heat needed to properly cook a pie. A plain barrel modified as shown here does not have it. Even a good hot fire and coals would only achieve about 450 degrees in mine replicated on his. Not nearly hot enough to cook pizza right. Save your time and money and do not build this oven!
Yeah, I agree. That'll be addressed with V2.0 where I add fire brick for radiant heat and fill the void under the stone with an insulator. I've been busy so I haven't started on the upgrades yet but I have the stuff sitting in my shop ready to go.
@@fehs1085 I appreciate you watching. I bought all the stuff for V2.0 in the spring but we bought a van right after and the van has taken up all my free time. I'm nearly done though so hopefully I can pick back up on the oven over the winter.
not a single one of these videos show u the finished product.guess there is a reason for that. make it make sense ? 20 minutes video without showing the main point in detail. i just cant....
I like it. I’m retiring to a farm in the tropics. Power is always iffy. I really want one of these. Ty
Congrats on your retirement and thanks for watching!
Just some food for thought you can take the damper off at the barrel and place a 2 foot pipe on it and put the damper a little over a foot up off the barrel and it will help with your heat inside the barrel. Those dampers cause a draft issue being so close to the barrel like that. Amazing project. thanks so much for sharing. very cool.
I was planning on adding a smoke stack to it for V2.0
Really cool idea. 2 things to consider for 2.0. Angle irons (use an old bed frame if you have one) as a frame for your grate. Also, it might be good to have the fire underneath the pizza stone instead of next to it so that you get some conductive heat to crisp up the bottom of the crust. I think you should still get more than enough convective heat coming over the top to get the rest of the job done.
I tried a fire underneath and it doesn't cook the top enough. It actually works better with the fire beside it. This is why I put the chimney over the cooking area, so it'd pull the heat over the top before it escapes.
@@grubbyssmokeshack wow I'm surprised that the chimney doesn't draw heat from below, right over it kind of like a reverse flow offset smoker works
@@tdtommy196 it'll draw it up but the stone blocks it from hitting the top of the pizza. It just goes around it and out. When it's beside the pizza it goes across the top and out. It needs refraction to bounce heat downward, that'll be addressed in V2.0
@@grubbyssmokeshack ahh ok that makes sense!
Ok I know your busy but im about to build one of these and you said wait for 2.0 but I can't. The only thing I see is your grate needs a little more ass because I see when the wood and pizza stone is on top of it the grate starts to buckle. So half inch metal square tubing and build a rectangle and then a support beam going across the center for better support and put your mesh grate on top of that. That's all I saw, other than that its perfect for pizza, good lord we are not trying to set it on the moon. Is there anything else you would change. just need to know before I start mine. Great video and thanks for posting it.
I'm planning on filling the lower void with concrete mixed with Perlite and lining the dome with fire brick. It'll be heavy so I'll add wheels first.
Let’s go! Waiting for 2.0 before I start the build.
Yaaaassss! I'm headed out on a spring break trip next week but when I get home I'm hoping to start back on it.
Take the metal you cut off of the rectangular hole where the pizza goes in and hinge it to make a door so you keep more heat in the barrel. Either hinge from top or bottom.
Great minds think alike. I held onto it to do exactly that.
Great video! Thank you. I've got all the parts ready, just awaiting part 2.0 before making it :)
Whooooaaaa! That's awesome! I started a new job and a landscaping project at home so I haven't had time to mess with it yet. I'm looking forward to working on it again though. I have fire brick, high temp mortar, pearlite, and some other stuff just sitting in the shop ready to go. ,
I’d love to see an update ! I want a pizza oven but just don’t want to spend the money on a consumer one. I like your design !
Thanks! I have stuff here to work on it but we got a van and I'm trying to get it finished before a big trip in October so I haven't touched the oven. I'll definitely get to it though.
Very inspirational. I like the idea of using that wood stove kit.
Thanks!
Going to make one similar just adding a brick wall 4-8 inches between the fire and cooking surface to prevent burning on the one side. And going to use a old keg.
Super sweet!!
Sweet! Make a video, I'd watch it!
Adding bricks will help with heat retention also
Great video!! Thanks for sharing!! One question... What is that part you added to slide pizza on? Stone tile? Never said it on video..
It's a pizza stone. I just used the one I already had in my Ooni.
Nice design, good job, lovely doggy
Ahh thanks! I appreciate that.
Nice work, I like that very much. Looked like a fun little project.
Thanks for watching!
Howdy, just came across this vid. Very interested in building one of these myself. Did you ever do any modifications? Or has it been working good as is?
Thanks for watching. I haven't touched it. I bought some fire bricks and some stuff to insulate it with but then we got a van and I built it out and started a new job and about a month ago I got a Gozney Dome that's amazing so now I don't know if I'll mess with this oven anymore.
Hey Craig, I just subscribed based on this video. I'm really looking forward to the V2.0 video. Do you have an ETA on that? Thanks.
I appreciate it but I got a Gozney Dome and it's so good I'll probably put this one up for sale as is. I haven't had much time or motivation to finish it, I have all the stuff here.
@@grubbyssmokeshack Understood, brother. I recently got an Ooni Koda, but am also looking into something I could DIY for a larger wood-fired pizza experience.
@@davidrl41 my plan was to fill the void in the bottom with a mix of Perlite and cement and line the top with fire brick, and add a stove pipe to improve the draw. It's add weight so I was going to put it on wheels. I think it'd cook great after that.
Very cool, would it make more sense to have the door lower, under the mesh grate ?
No, you need fire going over the top of the pizza to brown it up. If you put the fire in the bottom of the barrel, the top will be too cool. You'll get a burned bottom pizza that's under cooked on top.
did you say anything about the stone? and comes to mind... how to clean it?
Any stone will work but I just pulled the stone out of my Ooni oven and used that. Stones are super easy to clean. I keep a metal paint scraper near by, I scrape to loosen any debris off of it before I light the oven. The gear takes care of everything else. You always need to preheat a stone for about an hour before you put a pizza on it, in that time the fire will burn anything off of it.
What was the cook time on the pizza? It cooked the pizza so you can’t say it doesn’t work peeps. Here is the problem I think. Your pizza stone isn’t getting hot enough. The Ooni roof is much lower to the stone so that flame heat is really hitting the stone hard so it gets hot enough. For Neapolitan style pizza the floor or stone of the oven should get to 750-800f as you know from having your Ooni. I would work out getting the stone to those temps first. Maybe you can get a flame right underneath it as well. A big flame under would definitely get it there but maybe you would have to put something under the stone so it doesn’t get damaged or directly touch the pizza. Not sure about that one. Only thing is getting the right control of the fire so it doesn’t make the stone go past the ideal temp range. After that you just need to work out if the top flame heat will cook as fast as those high stone temps. Rotate that pie and hopefully bottom and top cook right on time!
I did a few cooks in it off camera, I did try a fire underneath and the stone was hot enough every time I cooked on it. The problem is not enough heat from the top. I'm going to add fire brick to the dome to get some radiant heat, I just haven't had time to mess with it yet.
It was amazing!!!
Thank you! Thanks for watching!
great video and I laughed when I said the ooni koda stone 🤣
Thanks for watching!
I just need the upgrade video ASAP. Hahahahahahahahaha
Great job!
Thanks for watching! Sorry for the delay, we ended up buying a van and all of my available time went to working on it instead. I'll get to it though, when it warms up a bit.
When can we expect video 2.0!?
Ahh, I'm sorry! I've been super busy and haven't started on it yet. I have the materials sitting in my shop waiting on me.
The heat source should be lower to heat the dead space below the pizza stone
I tried that, it didn't work as well. Version 2.0 will fill that void. I need to work on it, I've been busy.
What kind of pizza stone did you use and where did you get it?
I used the stone out of my Ooni pizza oven.
Can we have links for the parts please
They're in the description.
Love your dog!
Thank you! She loves to help out around the shop.
@@grubbyssmokeshack She is adorable and looks like a great dog.
@@michaeldurkin8659 hers a good girl.
Great content
Hey thanks! I appreciate that!
when will 2.0 update video be out
Well, I ended finding a Gozney Dome at a liquidation store and I don't think I can cobble together anything that will cook nearly as good as the Dome. It's amazing.
Am I wrong to think that the fire should be below the pizza? Shouldn't the fire door have been below the cooking grate?
Good questions. Every awesome brick oven pizza place I've visited has a wood fire burning on the same deck the pizza is placed on. Why would the fire door need to be below the cooking grate?
@@grubbyssmokeshack Wow, fast reply... Well, let me first state that this is a question, not a critique because I am not sure. But... My question is based upon the fact that all of my smokers/cookers have the fire below what you are cooking. On the surface, I can see that you are cooking based upon the temperature in the cooking vessel, but I believe (rightly or wrongly) that the further away the heat source, the less likely you are to burn what you are cooking. I cook pizza often on my grills (one a smoker, one a pellet) and in both cases the heat is below the cooking surface. Not sure that it has to be, but it has been my experience. So... just asking.
@@michaeldurkin8659 I'm certainly not an oven expert, I'm just looking at the Italian oven and the ovens in NYC. In phase 2 I'm going to fill the void under the grate and add some fire bricks for refraction. I got all the stuff to work on it but then we bought a van and I've been building it out instead. I'm almost done though so I'll pick back up on the pizza oven in the winter/spring.
@@grubbyssmokeshack Ok, awesome, Now I need to look at the van videos... I am interested in phase 2, but I can wait. I also wanted to thank you for doing something that just about anyone can do without special equipment. That is soooo valuable to people like me that do not desire to build an huge shop to do things....
@@michaeldurkin8659 I'm the same way! I do happen to have a shop because it was here when I bought the house but I have common everyday tools and zero experience. If you like this junky oven, just wait til you see what I did with this van. I'm nearly done but I have a lot more editing to do to get my build series wrapped up. I'm hoping to have it all live on TH-cam before the end of the year.
These drums used to be stronger. Now optimised.
Pretty easy to work with these days.
U ever try the double barrel
That was my original idea but I'm going to line the inside top half with fire brick instead.
What pizza stone are u using
It's the one in my Ooni Koda 16
El horno está perfecto 👌🏻
Thank you for watching!
are you able to get to 800 F?
With a big enough fire. The stone got hot enough it just doesn't retain or radiate heat like you'd want from a brick oven.
@@grubbyssmokeshack I like the idea of a barrel oven. I think I'd want to line it with brick/mortar
@@JT-91 I have it sitting in my shop, I just haven't had time to mess with it yet.
الشباك الحديدي لايدوم طويلا لانه غير مأمن من تحته بسندات حديدية فبمجرد تقوى عليه النار سيسقط او ينحني للاسفل
Thanks for watching!
How long it take to cook
About 5 minutes
Waiting to see the video to improve this.
Thanks for watching, sorry for the delay. We bought a van and I've been working on it nonstop but I'll pick back up on the pizza oven soon.
Forgive me if Im being stupid, but how do you clean the ash out? Take the barrel back apart?
I just took the lid off and blasted it with the leaf blower.
@@grubbyssmokeshack Everyone asks that question about ash. I don't really ever understand the question or how to answer it. I always just take a wood stove ash scook and scoop it out. I do like the leaf blower idea.
Cool
Thanks for watching!
What was the part called the white piece on top of the grate. Thank you in advance
It's a pizza stone
I wanna play with the dogggggg..
She'll let you rub her tummy.
@@grubbyssmokeshack Way cool build.. I'm not 100% certain you need all of the insulation a ton of stone and concrete provide.. I think all that does is make it so you need less wood / fuel in the fire.. The pizza you made in the end of the vid proves that, looks fantastic.. Maybe without all of that insulation and a bigger fire you are forced to babysit the pizza while it's cooking a bit more, big deal.. My wife and I want a dog really bad,, it just doesn't fit for us right now.. I love the dog breaking your chops to play while you're trying to work..
@@1badhawk the firebrick, once heat soaked will produced radiant heat. That's much better to cook pizza with. I'm not sure if I'm going to mess with this oven anymore, I recently got an insane deal on a Gozney Dome and I love it so I may scrap this one. Dogs are the best but yeah, they don't fit everyone's lifestyle.
Use thicker screws that hold weight from fire content and food. Must be fire worthy. Cheap china hardware melts in high heat. These will not last long
I'm sure they'll last as long as I intend to use it.
How about an old bed frame to support your grate/bricks
So after watching this video I went down the rabbit hole and built the oven as shown. If you're thinking of doing the same take my advice: don't! It simply does not work. Pizza ovens require thermal mass to achieve the right high heat needed to properly cook a pie. A plain barrel modified as shown here does not have it. Even a good hot fire and coals would only achieve about 450 degrees in mine replicated on his. Not nearly hot enough to cook pizza right. Save your time and money and do not build this oven!
Yeah, I agree. That'll be addressed with V2.0 where I add fire brick for radiant heat and fill the void under the stone with an insulator. I've been busy so I haven't started on the upgrades yet but I have the stuff sitting in my shop ready to go.
You never mentioned what you used for the pizza, stone and or where you got it. Appreciate if you could let me know.
@@bluebikebobowman4482 i used the stone out of my Ooni pizza oven.
And if you didn’t have one from another pizza oven, where would you get a pizza stone to put in a DIY pizza oven?
@@bluebikebobowman4482 Amazon
NICE TRY STEEL PLATE DOUBLE -OO FLOUR WORKS
I only use 00 flour.
No insulation; not really suitable for pizza.
Agreed. Did you watch until the end? v2.0 will address insulation/refraction.
@@grubbyssmokeshackwhen is V2 coming out ?, i am just waiting to start building it
@@fehs1085 I appreciate you watching. I bought all the stuff for V2.0 in the spring but we bought a van right after and the van has taken up all my free time. I'm nearly done though so hopefully I can pick back up on the oven over the winter.
Horrible use of an angle grinder😭
How so?
not a single one of these videos show u the finished product.guess there is a reason for that. make it make sense ? 20 minutes video without showing the main point in detail. i just cant....
Did you not watch until the end? I cooked pizza in it...
@@grubbyssmokeshack how am i supposed to know how it turned out, no close up, no bottom, no slicing.
You just took the pizza out and thats it.
😄
😂😂😂😂
Thanks for watching!
Ale beczka pewnie nagrzana fest
Yes it was!
Yeah. Not real sure about this one.
It's a good base to build from, definitely not great in this form. Keep an eye out for V2.0