Creating a door jamb

• The jamp is what the door will push up against.
• The seal does not need to be airtight, but it’s better if it is.
• The jamb must be built during construction of the oven.
• Rectangular openings are very simple to build in a jamb. Simply line up the left and right bricks with the overhead steel lintel.
• Arched openings are extremely difficult to incorporate a jamb into the build.
• As the half bricks are mortared to form the cooking chamber opening, these bricks slope inward as the courses rise. Cut the outside of each brick to form a funnel shape, angled inward. This will form a lip for the door to push up against.

Mixing ratios for wood oven

Mortar HT: High temperature mortar can be mixed with sand and general purpose cement. This adds body to the mortar, makes it more user-friendly and ensures it sets.

Mix ratio

• 1 Sand (Fine washed sand or super fine)
• 1 Mortar HT powder
• ½ General purpose cement
1. Sieve sand and GP cement using a kitchen sieve. Mix 4 to 6 kg at one time. Use a power drill to mix and add water to make smooth, butter like paste.
2. Working time is approximately 20 minutes. Add water if stiff. After 30 minutes, make a new batch.
3. Do not add sand or GP cement if temperatures in excess of 1000°C are planned.

Perlite: By volume mix

• 1 Shovel full of sand – fine or coarse
• ½ Shovel of GP cement
• 20 litres of medium grade perlite
1. Mix sand and cement with water in a wheelbarrow, then add perlite and gently mix.
2. Avoid overmixing, as perlite is easily crushed.