hopefully I'm doing this right....just new to this group...out of Pgh, PA
1st question......anyone in the group from my area
#2..................I have a line on used firebrick.....any thoughts out there
#3..................anyone ever construct the dome with holes for adaption of spit cooking........like maybe a pig or hind quarter of beef or leg of lamb
hoping to have this oven done before snow starts flying around here
For used firebrick, try to find out how they were used before. Bricks from a fireplace are probably low or med duty which is what you want. Bricks from a kiln may be high duty. You don't want those.
Check out this Brick Primer
As to the Spit roasting thing, I think most people just put the roast in a pan. I imagine the amount of fat dripping onto the hearth could be a concern even if you could rig it up. There was a discussion about this recently
Hope it doesn't snow too early in Pittsburg!
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