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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-26-2013, 03:26 PM | #166 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Exactly, used bricks cost more than new bricks. So that saved me alot of money. I have over 1,000 bricks, more than i need for the outdoor kitchen but none will go to waste, i will use them anywhere i can, i love used bricks. On another note, i have already picked up 6 rolls of ceramic fiber insulation. The dome will have 6" of this stuff, should be plenty.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-26-2013, 04:00 PM | #167 | |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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I tip my hat to you sir. |
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03-26-2013, 04:21 PM | #168 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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I have been wanting a brick oven at home since I tried my first slice of real brick oven pizza. the Thing that stops me, is will I use it enough to justify the construction and firing of the oven.
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03-26-2013, 04:29 PM | #169 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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. You make me blush. Thank you Sir, . Im sure you can do it too. Its really not that hard, the hardest part is cutting the bricks at the right angle towards the top of the dome to avoid large gaps. Other than that its straight forward.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-26-2013, 04:38 PM | #170 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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I seriously asked myself this question too. But i really wanted one, so im building one. In all honesty i dont think ill use it more than once or twice a month. But when i do i plan to do pizza, lots of meats, large meats, roasting, grilling, BBQ, baking bread, suckling pigs, lamb etc. I LOVE cooking with fire so this was a dream come true to have. I had to have one. Also firing the oven takes about 1 1/2-2 hours to get it up to pizza temp (750-900 F), and it will stay warm for 3 days if insulated well.
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-26-2013, 04:57 PM | #171 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Sometimes I'll fire up the oven just to create some ambiance when I have people over for dinner out in the patio. Toss some steaks in there or just roast marshmallows.
I also love to just stare at the fire......I guess similar to staring at your smoker during a cook while having some brew....lol..
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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03-26-2013, 05:02 PM | #172 | |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Thats actually a good point, these are wood fired ovens, not just pizza ovens, so grilling and roasting etc is just as fine. You don't necessarily have to always get it up to 700F+
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-26-2013, 07:17 PM | #173 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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When you guys thrown steak in there, are you putting them on cast iron, or....???
I wouldn't think you'd just throw a hunk 'o' meat in there????
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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03-26-2013, 07:31 PM | #174 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Here's a hunk of tri-tip right on the oven floor. Everything burns off cleanly after the cook so there's no harm done to the floor.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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03-26-2013, 07:35 PM | #175 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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That's just cool. Way cool.
"Meat, Stone, Fire"....done.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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03-26-2013, 08:11 PM | #176 | |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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Your not helping my pizza oven lust... Think I will have to start a Pizza oven build this fall. NO time right now with fireworks season about to start. Just have to tell my boss I am taking off a few extra days in July so I can make the money to pay for this. |
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03-26-2013, 08:49 PM | #177 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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You can use cast iron, pans, trays or a grill grate with legs. Anything will work
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-26-2013, 08:51 PM | #178 |
is One Chatty Farker
Join Date: 03-20-12
Location: Los Angeles CA
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Man that looks awesome, but im not sure i would do that, doesnt the meat burn given the floor gets really hot?
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Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker. |
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03-26-2013, 08:59 PM | #179 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Also, you don't have to use wood. I've heated the oven to bring up to and maintain low and slow temps using a large basket of briquettes placed in one corner of the oven and lighting them using the Minion Method. I've done ribs this way. It helps to have a door with vents on top and bottom when you do this. Or you can use your insulated solid door and keep it slightly ajar to let fresh air in and exhaust out.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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03-26-2013, 09:06 PM | #180 | |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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After the char you move the meat to a cooler portion of the oven (oven entrance) until desired IT is met. Or you can do that in reverse, as in reverse sear. I've done carne asada this way too. And they cook fairly fast.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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