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We are laying out our Island and have been looking at everyone's pictures we can for ideas. It looks like many of the inclosures put the oven quite far back in the opening, does anyone have advice for us as to what is best?
In addition to the standard entry depth, I added a 12 inch landing. I use it on occasion but I find that I use the counter space on the left more often (I didn't add much counter on the right, just enough for many beverages). With that said, I would make the entry as close to where you will be standing when you cook. Give yourself ample room on the left or right to place the food when it comes out of the oven.
My landing is not battle tested as of yet. But, I think with an extension on both sides of the landing running along an existing retainer wall, it will allow me to stand as close as posible to the oven and have the necessary work space.
I don't care what folks say behind my back........They are either braggin' or.......lyin'
The most important thing is to plan ahead so you won't have any surprises along the way. Your entry (and entire build for that matter) can range from the pedestrian (like mine) to the sublime ( like the two above). You are using the gallery pictures, yes?
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
Our One Meter Pompeii Oven album is here.
An album showing our Thermal Breaks is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.