Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Brick Oven Photos

Like Tree4Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 11-01-2012, 09:11 PM
Peasant
 
Join Date: Oct 2008
Location: Mead, Colorado
Posts: 34
Default Re: Premio Oven Final Pictures

On the roof ... yes, very heavy 2" thick Colorado flagstone. the whole oven structure is concrete block and flagstone. under the roof is insulated concrete and rebar and steel angle iron. The flagstone was mounted to concrete board held in place with rebar. It's not going anywhere. I was originally going with metal studs and a simple tile roof. I was also going to use really think veneer stone. Things worked out differently, but I'm happy with the design.
Reply With Quote
  #12  
Old 11-26-2012, 10:53 AM
ATK406's Avatar
Apprentice
 
Join Date: Jul 2012
Location: Michigan
Posts: 206
Default Re: Premio Oven Final Pictures

Beautiful oven and outdoor kitchen. What did you use for your roofing material? I am thinking to do something similar with my own. I have a temporary shelter over the top of my oven for now (I'll begin the finish construction of the oven and kitchen counters/bar/bbq next year) I'm planning to place concrete countertops but I haven't settled on my roofing material yet. Now that I am looking at your pics closer did you make your own concrete countertops and roofing to match or is that some special stone?

OOPs just saw your final post. Nice work!

Last edited by ATK406; 11-26-2012 at 10:56 AM.
Reply With Quote
  #13  
Old 12-05-2012, 08:54 PM
Xene's Avatar
Apprentice
 
Join Date: Apr 2012
Location: Iowa
Posts: 123
Default Re: Premio Oven Final Pictures

Quote:
Originally Posted by fred.collins View Post
OK ... here you go ... the fire and the pizza. As stated earlier, I learned that one or two ingredients trumps a ton (as pictured) and I need to pre-cook the red peppers and onions.
Love your build Fred, that stone is lovely! I can't even imagine lifting that rock to the roof...I'm in awe!

As for your onion and red pepper: no need to precook, but do coat them in olive oil and slice them thin as someone else here suggests. I've read that the flavor of onions and garlic grows bitter/stronger/more intense if allowed to oxidize. Coating them in oil keeps out the air for better flavor, but also helps them fry as they cook in that intense heat instead of drying out like leather.

Again, great job on your oven, it's a beauty!
Lburou likes this.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
wood oven bakers known as "smoke jacks" ThermoJax Firing Your Oven 5 06-18-2014 06:24 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 10:14 PM
Oven pictures arevalo53anos Pompeii Oven Construction 5 12-22-2012 10:15 PM
Cast Oven on Trailer Questions djag12 Other Oven Types 49 09-19-2010 08:03 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 08:33 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC