Cut three door openings in a 55 gallon drum. Leave the top and bottom on the drum.
Gut the top and bottom out of a 55 gallon drum. Split the drum longitudinally.
A gap of one inch is created between the first and second drum. Bolts hold the drums in this position.
A sacrificial plate can be bolted to the bottom of the inner drum, protecting it from prolonged exposure to the flame.
Slide the split barrel over the barrel with the door openings.
The oven can be placed on top of a ring of bricks.
The gap between the inner and outer drum is not blocked by this ring. The outermost drum rests on the inner edge of the brick wall.
Split the third drum longitudinally. Cut an 8 inch in diameter hole in the bottom of the drum.
It's also possible to make the firebox for the oven out of a third 55 gallon drum.
A covering of sheet metal is screwed over the openings in the bottom barrel.
An elbow of stovepipe fits into the 8 inch hole. The stovepipe ends 2 inches below the oven. The space between the stovepipe and the inner wall of the third barrel is filled with insulation, such as wood ash.
This diagram shows construction details of
the door which covers all three openings in
the bread oven.
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