Woodoven, You have just become my new IDOL!!! I have wanted a big 'ole wood fired Pizza oven for 100+ years!! In fact, I want to start a small pizza restaurant with one.... LOVE IT! Make this pizza and take pics: I just might drive down to NJ for a slice! Spread on some red sauce, then PILE (4" tall!) fresh baby spinach. And I mean PILE IT HIGH (it will cook down to nothing). Then sprinkle on a bunch of fresh sliced garlin, black olives and mushrooms. Again, lots of each, don't be shy! Now top with a bunch of motzerlla cheese, and top off with a sprinkle of Asiago cheese. Get that fire HOT, 810 degree's is ideal, and throw that bad boy in there for a few minutes. You can thank me later!!!!!! Your welcome!! ;-)
Welcome to the forum Art. Only one caution and that is on the insert. Burning the types of wood you are burning, please realize those need extra time to dry; especially the oak. Around our place, we won't burn oak until it has been in the stack 3 years and that is after it has been split. Oak is indeed one of the very best but it gives up its moisture very reluctantly. Beech likes a couple years the others may be ready after a year. For more information on firewood, here is a link and you can even download a file with all the information. Good luck and keep on cooking! http://firewoodhoardersclub.com/forums/resources/primer-on-woodburning-by-backwoods-savage.6/
That oven looks awesome! It's a bit of a shift in my thinking to consider cutting wood for the SUMMER, but it'd be worth it. I'm going to build one of those one day! Welcome!
Thanks for all the good words on the oven guys.. For all the people out there that want to build one, one piece of advice.. Start scrounging around now.. Lol. I started 6 months before I built it and came across a lot of really good deals. The 1000 used bricks I found on Craigslist for 300$. And the firebrick for the actual oven I found for free! I was working on a jobsite in Manhatten and the masons were pushing a big cart with 175 firebrick on it, so I asked them where they were going with them, and I they said the customer rejected them because some had small chips in the corners. They were about to chitcan them, so I gave them 20$ for lunch and told them to load them in my truck instead. A lot of the cinderblocks for the base I picked up here and there scrounging around, and was able to get a bunch of bags of mason sand too. The main thing is insulation, and fireclay for the morter. And time.. Lots of time. The first thing I had to do was remove a stump from a 30" maple I had removed 10 years ago, the thing was hard as a rock and had a ton of roots. It was definetly something id recommend building.
Welcome to the forums. Nice to see another outdoor oven on here. Iron pony also has a nice set up with grilling stations. How many splits do you burn on a typical firing?
Thanks! You know, I never really counted but I bet it's a good wheel barrow full. When I light it it's usually for a long day or night of cooking or just hanging out. If I'm lighting it during the week for steak or chicken it really doesn't take long. But it holds heat for days.. I'll usually load it with wood after the fire is out and the coals are dead, and close the door till the next firing. It dries the wood out quick.
