Ordered new pizza oven

Gulf said:

Thank's but, what ever would make you think that :biggrin1:.

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skull not visible in previous pics. comment was based on this

mrbill said:

skull not visible in previous pics. comment was based on this.....

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I was just kiddin' when I added the skull, Bill.

When I read your reply, I thought of the pic of my blast door. I just couldn't resist it :biggrin1:.

Gulf said:

I was just kiddin' when I added the skull, Bill. When I read your reply, I thought of the pic of my blast door. I just couldn't resist it :biggrin1:.

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touche'

jsperk said:

If you are looking for an all around cooker I wouldn't get the Blackstone.
The keg or akorn, ceramic and weber kettle are all more versatile. I will use it for pizza and test a steak out.

I make pizza once a week so this will get its use.

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Not really looking for an 'all around' cooker. I mean, I am in a sense, but my big push is for high heat baking/pizza making. I've got the W.S.M. and the Kettle as it stands right now, and a cheap offset as well. The Keg is pretty much a done deal at this point, but still interested in how this sucker works out for you.

I was interested in it, rotating stone is cool, hope there is a way to turn it off thou, getting a pizza off a peel quickly onto a spinning surface might be tricky!

On the weekends I cook in a Le Panyol commercial brick wood fired oven, I LOVE IT!

Definitely interested in a forno bravo when there's room for one at the house

Nice build Gulf! Clean, spherical dome.....did you use a form or the indispensable tool?

Carbon said:

Nice build Gulf! Clean, spherical dome.....did you use a form or the indispensable tool?

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Thank's Carbon,
Yes, I did use an I.T. for the fire brick portion of the dome.


The brick on the exterior of the dome that you see are actually brick floor splits which were later grouted. They are adhered to a stucco layer with thinset.



The stucco layer is separated from the fire brick by about 8" of insulation (4" ceramic fiber blanket and about 4" of vermicrete). I used a swinging plywood form to true up the vermicrete layer to make the exterior a perfect sphere.



___The Mississippi Queen___


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My oven is a little on the extreme side. There are plenty of great looking and excellent working wood fired pizza/bread ovens that have been built by folks without any prior experience.

My sincere apologies to jsperk for the hijack. I started researching wood fired ovens after Hurricane Katrina. We spent about 2 and a half weeks eating 3 meals a day cooked by charcoal. I was looking for any alternative to charcoal that did not require, electricity or gas. Between FornoBravo and The BBQ Brethren, the next one should be a lot more palatable :-D.