Pizza Oven and BBQ Build Thread

Weekend Pr0n

Here are some goodies I made over the weekend.
8# pork butt with my own rub.
Started it about 11 pm on Sat night (did not heat oven to pizza temp), oven was kind of hot 400, but figured it would drop below 300 within an hour or so (ambient was supposed to get to about 10 overnight).
Well, it did not, oven was still 280 on the deck and 390 on the dome...
Took it out at 7 am on Sun. Internal was over 200 and had a thicker bark that I would have liked but tasted great!

Second is some left over pizza dough (two different styles) from our party on Sun that I did a second rise on and baked at 11 am on MONDAY with the leftover heat from Sun. The photo with the Cambro tub is the proofed dough before balling up for pizza.

I committed a pretty bad crime against that pork butt , but will cheerfully repay my debt to BBQ once the smoker is done!!

Thank you.
I had a small amount of masonry experience but am pretty handy. I have a friend that had more experience than myself, so off we went (beer(s)and legal pad in hand). I have no plans, just used ideas that I found online (Forno Bravo.com is a good place to check out).
I have a list of receipts but have not compiled them yet.
With the pavilion, brick smoker and Tuscan grill, all the costs kind of run together.
I plan on closing the thread when the project is done with those details of the build.
I did by from a wholesale source for most of the build supplies.
If I had to guess on the materials alone for the pizza oven alone, I would GUESS about $800 (wholesale), keep in mind it is not quite finished yet.
Time, well no real way to guess since it didn't happen all at once and there was "Beer Thinking" and lots of spectators along the way. :laugh:
Many of the materials except for refractory mortar, portland cement, concrete mix and pearlite (for the insulation) can be found used (reclaimed), unwanted or leftover on CL.
ALL our component and supplies were new or unused.
All the brick for the outer wrap of the entire project we got for free, just had to re-stack on pallets and bring home (about $4000 worth). (plus about 8 cans of wasp spray, long story)
Hope this inspires you,
Thermal

Flue design

In case this was missed elsewhere...

The flue is multi-segmented arch built with the flue area left open and profiled from the inside.
The flue pipe and support wrap are mortared to the top of this.

WFO Bread (left over pizza dough)

Thanks.
I just wanted to bake off some left over pizza dough while the oven was still warm...
The boules were just brushed with some EVOO before final proofing.
The bottom "baguette" is just three of my "chewy" dough balls rolled together and dusted with flour.
I do play around with other dough and bread types that do cut for more eye appeal.
I will fire the oven specifically for bread or bake much more closely to a "pizza firing".
Just a shot of the crust. Yummmm!

Epic fail

Some rolls attempted near pizza temps last fall.
13 minutes, took my kindling hatchet to get them open.:laugh:
All in the good of "research"..

TTT as it relates to the smoker thread.
Smoker finish ideas?
Thanks!

I really need to update this. Stay tuned :shock: