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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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06-02-2008, 09:49 PM | #1 |
Knows what a fatty is.
Join Date: 01-23-08
Location: Bentonville, Ar
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Aussie wood fired oven
Anyone ever see one of there or something like this in action? I've been wanting a wood fired pizza oven for the back yard, but I don't know where or how to build one. These look pretty close to a direct pit with some firestone stuff.
Here is the small one that I've been eye-balling http://www.wildfiremanufacturing.com/Pages/520.htm
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Smokin' Shawn [url]http://www.luckybuttsbbq.com[/url] |
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06-02-2008, 10:36 PM | #3 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Found thread
http://www.bbq-brethren.com/forum/sh...ght=pizza+oven Also found this http://earthstoneovens.com/preassembled.html |
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06-02-2008, 10:43 PM | #4 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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All of those are sweet ovens, hope to get one some day.
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06-02-2008, 11:30 PM | #5 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Here is a link that shows how to make a wood fired oven.
http://www.motherearthnews.com/Do-It...arth-Oven.aspx
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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06-03-2008, 08:47 AM | #6 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I can maintaion 450 to 500 deg. F. in my UDS. That should be sufficient shouldn't it?
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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