Take a look. http://jrobertson50.blogspot.com/201...izza-oven.html its a continuing process. but its getting there. Can't wait to smoke some chicken or brisket in my drum and then put it on a pizza.
-
-
This is AWESOME. -
haha, thank you. I hope to get a pizza made in after a few more curing burns.Comment
-
I love thermal mass ovens, etc. They are cheap to build and very effective. Wether the material is brick, clay or other, they cook excellent food. We are blessed/cursed with a great deal of clay in my part of Alaska. It sucks for gardening, but excels for building heat proof things like ovens, kilns, and so forth. These methods also make superb cooking burners like rocket stoves, traditional kamado burners, etc. Your post brings out the permeculturist in me. There is so much satisfaction in building and using your own stuff. Great post!Comment
-
so does that mean we get to see you make one soon? If i had abundant clay i would totally of made this differently.Comment
-
We are starting our house build this spring. Along with this build will be an outdoor cooking area. Yes, when I build my mad scientist chef's lab, I'll post pics.Comment
-
i would love to do a full outdoor cooking area. I want to combine the pizza oven, grill and UDS into one island somehow.Comment
-
That is similar to what we want too. An oven, kamado burner(s), and kamado smoker/grill. The challenge is to keep myself out of the weather and ventilation. The property is decent size(1.75 acres), so a site will be no problem. There is no zoning at this time, so I can pretty much do as I please. -
Gotta love that. I have no clue how to do it all together.
-
-
JR, that is so freakin' cool! My love of outdoor cooking has made me really wish I was more handy.Comment
-
Got to tell you. i had no clue what i was doing. just took my time over a few weeks. Anyone can do thisComment
-
No clue, whatever, let me get a go at this and you will see what NO CLUE really is.
Nice job!!!!
Comment
-
well if you ever want to try yourself. let me know ill be glad to give my two cents. i certainly learned a ton doing it.Comment
-
Yes, when you use this sort of oven it relys on convection. cold air pullled in from the front of the oven and hot exhaust at the top of the entrance. the flue at the top of the entrance allows it to not hit you in the face. If it were in teh back the heat would get pulled out the oven and not saturate it like it needs.
-
I have to hand it to you for your DIY initiative. I went out and bought a Mugniani and had it built in. I'm all thumbs when it comes to this stuff. But I do love my oven! The deck runs about 650 +- and the walls are a bit hotter. The trick is to start the fire on one side, preheat and move it to the other side to preheat the whole oven and get an even cook. You'll love yours - I've made everything from pizza to leg of lamb, osso bucco and roast chicken in it.
Comment
-
Amazing! Can't wait to see the pizza you pull from your new oven.Comment
-
Great build!! It looks like you had a lot of fun doing it also. Was there a particular book that gave you most of your info or was it bits and pieces from the net and other places.Comment
-
I'm impressed with folks who can tackle masonry projects. I've been scouring the net for some plans for a brick smoker pit but am having trouble finding simple plans that are at my skill level! I'd basically like a brick offset (like the ones they use in Texas pictured below) but instead of brick I was going to pour some refractory cement molds or use cinder blocks and then line them with fire bricks. Can't find a reliable design though for backyard use.
Comment
Comment