Use these step-by-step instructions to build a rustic outdoor oven
You'll find most of the materials you need at a home center or building supply yard, except for the cardboard barrel, often used by movers. (You cut it in half lengthwise and use it to form the oven's curving top.).
- 14 concrete building blocks (8 by 8 by 16)
- 14 concrete cap blocks (8 by 2 by 16)
- 68 firebricks (2 ½ by 4 ½ by 9)
- One 28- to 30-gallon cardboard barrel
- One empty 1-quart can
- 6-foot square of 6-inch wire mesh (used to reinforce concrete driveways)
- 10 feet of 30-inch-wide chicken wire
- 4 feet of rough-sawed redwood 2-by-4
- 2 feet of redwood 1-by-3
- 16 1 ½-inch deck screws
- 3 feet of 6-inch-wide aluminum flashing
- Eight large wheelbarrow loads of adobe soil (heavy clay garden soil)
- Three bags Portland cement
- 1-foot square of ¼-inch galvanized wire mesh
- Exterior latex paint
- Optional: 24 precast 1- by 2-foot concrete steppingstones
- You'll also need a tape measure, hacksaw, pencil, circular saw with masonry bit, wire cutters, saber saw, drill, screwdriver, large wheelbarrow, hoe, shovel, sturdy rubber gloves, sponge, small piece of scrap lumber or plywood, old towels, and plastic tarp.
2. Cover with an identical layout of cap blocks.
3. Add layer of firebricks.
4. Cut the barrel in half lengthwise with a hacksaw. Center empty quart can on closed end of a half-barrel; trace and cut out circular shape. This hole will be the vent.
5. Score and cut two firebricks in half with a circular saw (halves measure 4 1/2 inches square).
6. Starting at back end of base, make three U-shaped layers of firebricks to support the half-barrel. Each layer is three bricks long and 2 1/2 bricks wide at back end. Position barrel on bricks.