Gas fired backyard brick oven?
I'm tossing around the idea of building a backyard brick oven, looking to be able to increase production of bread (and maybe the occasional pizza, but mainly for bread baking). For a handful of reasons, I'd prefer to stay away from a wood fired oven, has anybody built one fired by gas? I'm thinking of a barrel shape with a deck 2-3" up, with gas piping under the deck as well as along the sides to heat the barrel. Couple of specific questions:
1. What sort of burners would I be looking at? Fireplace log lighters? How many BTUs would this produce? I figure for a 24" x 48" deck I would need a total of about 60,000 BTUs, based on what I see commercial ovens using. I'd install controls so I could control the temp of the slab separately from the air chamber so I don't burn the bottoms
2. Do I need a tall, curved ceiling, or is this tradition a function of having to build a fire and chimney up the smoke? Could I get away with two flat masonry slabs 8" apart from each other? I realize venting will come into play and I will need to figure that piece out.
I've seen a little bit of information on the gas versions, but mostly premanfactured units. Id anybody has done this and has info on burners or how this works (or doesn't work) I'd appreciate it.