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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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Old 05-27-2013, 12:51 PM   #331
V-wiz
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Those are cool tools! I made my tools too, including a couple of them using 3/4" copper tubing as handles. I also use a length of 1/2" copper tubing to blow and clear ash.

That oven door came out really nice! Hope it's not too heavy with all the metal.
Thanks man, i also need a copper tubing for the ash but thats all i need for now, ohh i also have a small cotton mop.


The door is definetly not light but its manageable. Ill have to get a thermometer also.
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Old 05-27-2013, 01:19 PM   #332
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Any interest in an all expense paid trip to CT to build another one?

This project is so impressive. Anything beyond changing a light bulb I find challenging

Good Luck and enjoy it.
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Old 05-27-2013, 02:50 PM   #333
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I kinda forgot about this thread and saw it now. DANG that turned out amazing! If I built that I would be showing pictures to everyone including strangers on the street. Very nicely done! Wow.
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Old 05-27-2013, 11:35 PM   #334
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Any interest in an all expense paid trip to CT to build another one?

This project is so impressive. Anything beyond changing a light bulb I find challenging

Good Luck and enjoy it.

Sure just send me a cashiers check and ill be on my way.






LOL thanks for the compliments man.
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Old 05-27-2013, 11:37 PM   #335
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Originally Posted by nucornhusker View Post
I kinda forgot about this thread and saw it now. DANG that turned out amazing! If I built that I would be showing pictures to everyone including strangers on the street. Very nicely done! Wow.


Thanks man, i don't tend to show these pictures to strangers as i don't like the extra attention, but all my family and friends constantly ask me " WHEN ARE WE HAVE THAT PIZZA PARTY" and i say soon, soon....
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Old 05-28-2013, 12:18 AM   #336
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Thanks man, i don't tend to show these pictures to strangers as i don't like the extra attention, but all my family and friends constantly ask me " WHEN ARE WE HAVE THAT PIZZA PARTY" and i say soon, soon....
Egg on my face. I forget sometimes that this is the internet and not very many people on here have met me in person.

I'm a very reserved person and I don't talk to many people unless they are in my comfort zone, and I don't like much attention at all.

Now that you know at about me, your project is so cool I would show it to random strangers in the street if it was mine.
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Old 05-28-2013, 01:08 AM   #337
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Egg on my face. I forget sometimes that this is the internet and not very many people on here have met me in person.

I'm a very reserved person and I don't talk to many people unless they are in my comfort zone, and I don't like much attention at all.

Now that you know at about me, your project is so cool I would show it to random strangers in the street if it was mine.
Lmao, sorry if it came out in a negative way, that wasnt my intention at all, i appreciate your coments. But thanks for the clarification.
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Old 05-28-2013, 09:13 AM   #338
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Lmao, sorry if it came out in a negative way, that wasnt my intention at all, i appreciate your coments. But thanks for the clarification.
Nothing negative at all...I explained a little more so the full scope of my compliment was understood.
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Old 05-28-2013, 10:24 AM   #339
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Thanks for sharing your build!! You are very talented from concept to finish product!!

I'm sure you will enjoy many years of great food from your pizza/bbq work station!!
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Old 05-28-2013, 12:42 PM   #340
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Man that is going to be sweet!! We're all waiting to see some pies come out of that thing. Looks like it will be soon. I can't compliment you enough on the great job you have done, plus the fortitude to trudge ahead to the finish. Great work!!
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Old 05-28-2013, 02:31 PM   #341
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Thanks alot guys, :). Im planning on having a pizza party this weekend. I really hope everything goes well, It will be my first time making pizza, cooking in a wood fired oven and serving all that to family. Im nervous... my main concern is the dough, i just have to get that right and the rest should be okay.
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Old 05-28-2013, 03:04 PM   #342
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Holy smokes, (pun intended), I'm a newbie on here and just browsed through this thread and most of the photos. WOW, that oven looks amazing, may you enjoy many pizzas for your hard work. I wouldn't fret the dough you'll have plenty of time to experiment with that. Just today on another thread we were discussing pizza dough were I recommend using Italian Tipo 00 Flour if you can find it, it's higher in gluten which is what you want in a pizza dough.

Also, don't use a dough pin, if you do be gentle unless you are going for a very crispy flat dough. Again, experimenting is everything but I'd really track down the Italian flour that's all I've been using the past couple of years when I discovered it.
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Old 05-28-2013, 03:11 PM   #343
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Holy smokes, (pun intended), I'm a newbie on here and just browsed through this thread and most of the photos. WOW, that oven looks amazing, may you enjoy many pizzas for your hard work. I wouldn't fret the dough you'll have plenty of time to experiment with that. Just today on another thread we were discussing pizza dough were I recommend using Italian Tipo 00 Flour if you can find it, it's higher in gluten which is what you want in a pizza dough.

Also, don't use a dough pin, if you do be gentle unless you are going for a very crispy flat dough. Again, experimenting is everything but I'd really track down the Italian flour that's all I've been using the past couple of years when I discovered it.


Thanks alot for the encouraging words, i have heard of the Tipo flour, i will start using the more expensive flours once i get this thing figured out, in the mean time im using King Arthur, which is still pretty good from what ive heard. Thanks for the advice.
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Old 05-28-2013, 03:33 PM   #344
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...... We're all waiting to see some pies come out of that thing. Looks like it will be soon.......
I'm thinking he should install a webcam so we can all watch it live.

Also, here's a link to the Varasanos Website.
There's a HUGE MASSIVE amount of information on there. The guy puts some reasoning behind some of the myths behind making pizza, and the pizza dough itself. Even if you skim it and read a few of the bullet points that strike your fancy, you'll find it very informative and educational.
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Old 05-28-2013, 03:45 PM   #345
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I'm sure it'll turn out to be a great pizza party. Temps should be warming up by the weekend so the evenings should be nice.
I threw a pizza party on Halloween night once and that was a blast. One friend came dressed as a motorcycle cop and made his very first pizza which came out pretty good. I remember posting his pic on one of the pizza forums. But there were also lots of messed up pizzas..... we blamed those on the beer. lol...
Lot of others played it safe and just roasted marshmallows...:)
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