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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
Ask Me Anything New Forum Feature
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
What is your concern about where the oven is located? Are you asking about how the space functions in relation to other work area's , or is you question about building codes?
I ended up putting our oven a bit further from the house (about 35 feet), mostly because we didn't have a good place near the house to develop the area around the oven. Because our oven is away from the house, and away from property lines, our local building officials were not interested in inspecting my work. For me, that was good as I didn't have to buy a building permit or schedule inspections.
Good luck with your planning. How big of an oven are you hoping to build?
Mine's about 15 feet from the back door- and the door's in the breakfast room, right off the kitchen. I usually make pizza on the table next to the door and run out with them. (my counter next to the oven's not finished yet) I don't have any problem carrying my fully loaded 7qt cast iron LeCreuset pot out to it- just opening the door with my hands full! It's less convenient then just using the oven in the kitchen, but I didn't build it for convenience, I built it for fun. And it is big fun!
Yeah, Elizabeth, my door to the back is the kitchen door. You are right, this is for fun. I am getting tremendous ideas here. I just read the thread about your build. It was interesting and your oven is way cool.
Last edited by Ellie; 01-05-2009, 08:02 PM.
There are a host of pics and plans here which may help you plan your oven area.
I have put some thought onto your existing area and I personally would locate the oven under a vine planted pergola, with the oven backing onto your BBQ and smoker wall area. I would dig out only sections of lawn and place groups of cement slabs where you might place tables whilst retaining the cooling effects of the lawn and reducing the costs to a pergola and oven and a few cement slabs.
Planning on a party, water thoroughly the lawn 24 hrs before and you will have a lovely shaded close and convenient area where you might decide to prepare food within the house but all cooking and serving will be in one easy location. You might need to watch the access to your pool area which looks like it is close behind your existing outdoor kitchen wall.
If it unbarably hot, you could always install very fine water atomisers on the pergola beams and put copious quantities of cooling moisture into the air
My kitchen is a good 25 ft from my back door but I have to walk about 35 ft to get there - across my covered porch, down 5 stairs and out to the kitchen.
We have not made pizzas outside yet, so the run from the house to the oven can be a bit much. My wife will be happy when the countertops are finished so we (actually I) wont' get so much flour on the foor..
Plans are for the left wing off of the oven to have 2 pizza prep areas with a center staging area for sauce and ingredients.
Neill, Christo, your kitchens are beautiful. I have been thinking of having my wfo next to the kitchen area I already have and it will cover up the unsightly sides of the above ground pool. I do have misters around the veranda. With our temps here, that has been a welcomed relief from the heat. I like the lawn and concrete idea, though, I wonder about a small patio... it will blend nicely and I will have less weeding to do.
Thanks a bunch,
Last edited by Ellie; 01-05-2009, 08:06 PM.
My oven's about 100 feet, 30 Meters from the kitchen. Way too far if you're eating indoors. My old gas grill is about half the distance, and I miss cooking on it when I have to venture out an additionaly 50 feet to the new grill. I thought I'd love having the new grill out on the side of the house. Turns out (at least during winter), it's a detriment to me grilling as often as I'd like.
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.
I hear ya George, I have a similar feeling about my setup - though I still use it alot.
My old grill was on the covered part of deck right outside the kitchen door. I could grill on the coldest and rainiest nights without putting on a coat! Now there is a few steps and a walk into the elements....
But at least for me the other advantages of the kitchen make up for it.
Check into your local codes before you make any solid plans. We built ours as close as codes would allow. The oven had to be 10 feet away from any part of the house, so we made the base start exactly 10 feet from the house. The way it worked out in our yard, the outdoor kitchen starts about 15 feet from our back door (off the kitchen), and you have to walk approximately another 10 feet to get to the oven.
Our "real" kitchen...to get access to the brick oven we need to leave thru the side door and walk to the back yard and open the gate...a hassel. Or we can go thru the dining room family room and head to the oven..a hassel..or we can hand things thru the kitchen window. SOOOO right next to the brick oven was my daughters old "play house" its a shed that is connected to our detached garage. This fall we put tile on the floor, added lighting, counter tops, cabinets, fridge, microwave. We don't have a sink or running water but it is a god send! It saves a ton of work we keep all our paper goods out there, drinks, flour etc. so we are not running from the real kitchen to the back yard.
Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!