Just BS
is one Smokin' Farker
- Joined
- Sep 10, 2012
- Location
- Lost in...
Sweet!
I've never done anything like that, but to me it looks like your finish grouting sealed it up and made it look really nice. IMHO you should be proud of the product!
$1-2 per brick savings, that's a lot of DOUGH!:clap2:
That pile alone should cover the cost of insulation?
Here is some work from the past weekend. Removing the form was pretty easy using just a drill bit, a large one. Made a few holes and broke the bottom half and it was out. The hardest part was working on the inside, its not fun... Id have to admit my oven build is no where near what some of the guys have built, definitely not the cleanest, but im content with it...
Content? Dude, you should be damn proud of it! To me it looks awesome. I dream of doing something like that, but I'm getting old and doubt if I could physically pull that off. Or should I say, I'm getting wiser in my old age and should pay someone to build me one. Regardless, you're actually doing what most of us want to do.
I tip my hat to you sir.
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.
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..
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????
I've done them both ways.
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.
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????
I've done them both ways.
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.
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+
Man that looks awesome, but im not sure i would do that, doesnt the meat burn given the floor gets really hot?