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Wood Fired Oven anyone have one?

MCnParker

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Lots of BBQ talk on here but does anyone have one of these? Just finished mine about 2 months ago and still getting used to cooking. Pizza is great but still mastering steaks and other foods.
ImageUploadedByTapatalk1424578729.691210.jpg ImageUploadedByTapatalk1424578761.487085.jpg
 

TeamGreene

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That's awesome. Do you have any build pic's?
 

MCnParker

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I do when I get back in font of my computer tomorrow I will post some and do a little write up. Cliff notes version... Shit load of time and effort!

Here is a clip of a the fire to warm it up...2 min per pie when going full steam.

[video=vimeo;120301194]https://vimeo.com/120301194[/video]
 

HOOTER SLED-

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Mandy has a thread rolling around here somewhere...
 

Ryphraph

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That's awesome, our friends lived a mile or so away did a very similar build and we would often go over and do pizzas. They moved away though...

Ryph
 

025

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I built this one last summer. They are fun and foods awesome. The spot on the left is for the komado. It works good too ImageUploadedByTapatalk1424706617.962880.jpg ImageUploadedByTapatalk1424706740.194850.jpg ImageUploadedByTapatalk1424706770.897731.jpg
 

MCnParker

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20141101_124113.jpg 20141111_121939.jpg 20141118_111756.jpg 20141119_162914.jpg

Here are some shots as I built up, I didn't take any of the footing or stand..

Oven Floor is 12 x 24 inch fireblock

Everything else was standard Fireblock cut to size by course.
 

025

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I see your cooking with the fire in the back? have you tried moving to the side? I found it easier to maintain the heat with the flame lapping side to side then back to front.

I was told to build the fire in the center then at 750-800 deg push it back, wait for the stone to hit about 800 and fire the first one. I'm not sure how on the side will work with my chimney placement. Is your chimney in the front? Also. Have you tried red meat searing on the coals with a small grill placed right on top of the coals and then finishing in the bbq? That's what my summer plans are on it to try
 

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You cook when the fire is burning hard like that?
 

025

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You cook when the fire is burning hard like that?

Don't remember but that was probably first or second pizza. The fire dies back a ways and glows after you push it back. Then I just feed it slowly from there. Im just learning.
 

MCnParker

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You cook when the fire is burning hard like that?

No, that is how you burn to warm up the oven. The walls of the oven are 4.5 inches thick, it takes about 2 hours to get up to temperature top of the inside of the dome will be roughly 1000 Deg. Then I push fire to one side or the other and cook pizza. If doing roasts or retained heat cooking then fire goes out and coals removed. I have an insulated door that I am still perfecting, oven will hold heat and taper off over a period of 3-4 days.
 

MCnParker

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I was told to build the fire in the center then at 750-800 deg push it back, wait for the stone to hit about 800 and fire the first one. I'm not sure how on the side will work with my chimney placement. Is your chimney in the front? Also. Have you tried red meat searing on the coals with a small grill placed right on top of the coals and then finishing in the bbq? That's what my summer plans are on it to try

Yes my chimney is in front and it should work fine with your fire to one side. I have the grate that I cooked the steaks on works great. But takes some practice. Mine is about 4 inches tall so the meat doesn't sit on coals.

This was cooking pizza with fire on the side.... These were the 9-10th pizza of the day.

ImageUploadedByTapatalk1424803193.729961.jpg
 

025

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Yes my chimney is in front and it should work fine with your fire to one side. I have the grate that I cooked the steaks on works great. But takes some practice. Mine is about 4 inches tall so the meat doesn't sit on coals.

This was cooking pizza with fire on the side.... These were the 9-10th pizza of the day.

View attachment 392417

I think I'll try putting the fire in the side next. Thanks for the tip
 

MCnParker

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So we made pizza on Friday and I decided that I was gonna give something new a try with the retained heat in the oven as it cooled over the weekend. So I got a Brisket "as cheap as I could find" in the event I screwed up and burnt the hell out of it. Oven was down to about 250-260 ambient temp yesterday afternoon so I threw a couple small pieces of oak and a stick of almond on the embers that were still smoldering in the oven and got some good smoke going. Threw in the Brisket last night about 7:30 added on more stick of almond wood for smoke and left it overnight.

I think it got a little hotter than planned (275-280 ranged) so it cooked a little faster than I wanted but this is what it looks like now...internal temp hovering around 190-195 so it should be fall apart tender. Hopefully the rub I put on was good...


Happy Monday

ImageUploadedByTapatalk1425320708.767426.jpg
 

ChevelleSB406

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So we made pizza on Friday and I decided that I was gonna give something new a try with the retained heat in the oven as it cooled over the weekend. So I got a Brisket "as cheap as I could find" in the event I screwed up and burnt the hell out of it. Oven was down to about 250-260 ambient temp yesterday afternoon so I threw a couple small pieces of oak and a stick of almond on the embers that were still smoldering in the oven and got some good smoke going. Threw in the Brisket last night about 7:30 added on more stick of almond wood for smoke and left it overnight.

I think it got a little hotter than planned (275-280 ranged) so it cooked a little faster than I wanted but this is what it looks like now...internal temp hovering around 190-195 so it should be fall apart tender. Hopefully the rub I put on was good...


Happy Monday

View attachment 393644

when I buy my next place with a real back yard, one of these has been my priority, probably gonna harass you since you are local for tips and tricks :D
 

MCnParker

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Not a problem be glad to help... Get our your wallet and prepare to spend a lot of time and manual effort it you want to build it yourself...
 

djunkie

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Always wanted to build one of these. Just wish I had the time it requires to cook. I'm always in a rush.
 

Ryphraph

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Always wanted to build one of these. Just wish I had the time it requires to cook. I'm always in a rush.

Once your fire is running right, a pizza takes around 5 minutes. That's pretty fast to me.

Ryph
 

MCnParker

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Less than 2 hours to get hot and pizzas done in 90 seconds to 3 minutes at the longest.... Don't make excuses just build one[emoji3]
 

025

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If you have family or friends over I usually start it an hour to hour and half or so before they arrive. Then when everyone's drinking and talking pizzas start coming out an hour or so later. Then they come out has fast as you can eat them.
 

OHHH YAAA

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Your pops is a really bad influence! [emoji3]

BTW you want another mini to add to your collection?

HAHAHA!!

I would love to have another Mini that would equal a 20' Schiada right? I am actually going to work on getting mine running tomorrow...hopefully :D
 

MCnParker

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Thought I would bring this back up, made ribs tidy with residual heat and a little smoke from pizza Saturday night. Oven right around 225 all day! ImageUploadedByTapatalk1432078553.010704.jpg
 

Havasteve

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I've been thinking of building one of those.

You did a great job on that.

Yes, pizzas cooked at 800 degrees only take 90 seconds.

Don't forget the ABT's
 

Mandelon

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http://www.riverdavesplace.com/forums/showthread.php?109536-Mandy-s-Pizza-Oven&highlight=pizza+oven


I need to start doing more cooking than just pizzas. Normally by the time pizzas are done we are so full and drunk I am not interested in more food.

We have used a cast iron skillet and done a big lamb roast. I over cooked it a little bit, but it was still super tasty.

Do you put a door on yours to retain heat when doing meats or breads?

pizza oven (2).jpg

pizza oven (1).jpg

Oven builders and users have their own forums too. If you are serious check out: http://www.fornobravo.com/

You can get plans, easy to assemble kits, or do some research and just wing it like I did.
 

Sleek-Jet

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Always wanted to build one of these. Just wish I had the time it requires to cook. I'm always in a rush.
I've got a wood fired pizza place 10 minutes from the house.... Way easier. :D
 

Mandelon

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We tried cooking a few new things in the pizza oven this weekend.
Two chickens, a giant beef roast. ($44 at costco :yikes) and a big ham one of our friends brought over.
20150726_171438.jpg

Chickens in a roasting pan. Some scrap 2x4's in the back to keep the temps up.
20150726_171451.jpg

I put a mustard, brown sugar and bbq sauce glaze on the ham.

20150726_181120.jpg

The roast beef got a liberal coating of salt, pepper and garlic salt. It was the best I've ever had.

20150726_181126.jpg

The chickens after, rosemary, butter and salt and pepper.

20150726_181134.jpg

The potatoes went in around the chicken in the pan.

20150726_181140.jpg

We tried a couple breads. Lemon rosemary, and a rosemary and Kalamata Olive bread.
The weren't as rustic as I had hoped for, pretty dense. I think the heat was too high. Still tasty though!

20150726_181203.jpg
 

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Slow What

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Want one bad, but what style is killing me....
Mailbox style or dome style, both have plus and minuses.
 

Mandelon

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i went with the "mailbox style" since it was going to be easier to build. I didn't want to spend hours cutting expensive fire bricks and have a bunch of waste. I think the larger oven is more Greek style rather than Italian.

I have no problems getting free firewood, so going bigger to be efficient was a non issue.


A couple suggestions: Insulate a bunch. Lay the firebrick on the floor in a herring bone style. ( Diagonal to the entry ) That way you peal, (giant spatula) does not get caught when sliding in.

www.fornobravo.com
 

MCnParker

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Ill upload some photos of the floor of mine when I get home, I used 12x24 fireblock to eliminate all the floor seems. They were heavy as F*&^ but worth it in my opinion, way less cutting. The place was in Corona and pretty good to deal with.

20141107_140511.jpg 20141107_140531.jpg 20141118_111756 - Copy.jpg
 

MCnParker

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Food looks Fantastic! I need to use mine more just been a busy summer! I also reserched the crap out of it and then did it by myself.

We tried cooking a few new things in the pizza oven this weekend.
Two chickens, a giant beef roast. ($44 at costco :yikes) and a big ham one of our friends brought over.
View attachment 422841

Chickens in a roasting pan. Some scrap 2x4's in the back to keep the temps up.
View attachment 422842

I put a mustard, brown sugar and bbq sauce glaze on the ham.

View attachment 422843

The roast beef got a liberal coating of salt, pepper and garlic salt. It was the best I've ever had.

View attachment 422844

The chickens after, rosemary, butter and salt and pepper.

View attachment 422845

The potatoes went in around the chicken in the pan.

View attachment 422846

We tried a couple breads. Lemon rosemary, and a rosemary and Kalamata Olive bread.
The weren't as rustic as I had hoped for, pretty dense. I think the heat was too high. Still tasty though!

View attachment 422847
 
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