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Unread 02-20-2013, 11:36 AM   #106
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
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The flue in mine is multi-segmented arch built with the flue area left open and profiled from the inside.

Carbon I believe cast his so that he could re-direct to exit over the dome of the oven vs in front like mine.

Another type of oven is called a barrel brick oven.
Not the same but have their place, I believe more among bread bakers.
When I get in to something, I go ALL IN and wanted "what my wife wanted".
Plus I wanted the best pizza I could get.
Attached Images
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File Type: jpg pizza oven 034.jpg (15.6 KB, 993 views)
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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