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bigred93

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  1. Hi all, I've been baking bread, pizza and the like on a stone in my home oven for some time. The results have been good, but there's potential that's out of reach due to equipment - insufficient heat for pizza, and insufficient steam retention for bread. (I spray and spray but the durn thing is too well vented.) Therefore I've been looking around at wood-burning oven designs, with the idea of building one in my backyard. I've seen some resources and web pages that talk about Quebec oven designs, and I've seen Alan Scott's site. I'd like to know if anyone has pursued this route themselves, and if so if you'd care to share any lessons learned - things you would or wouldn't do again, how much work it was, how difficult it was and so on. I'm all in favor of a good harebrained scheme, which this seems to be (buddy of mine and I just built a smoker out of a 55 gal drum and a castoff woodstove) but with all the masonry involved here (building a dome!) I'm wondering if I'm actually as crazy as my wife thinks I am. Thanks - Red.
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