Just starting out.
I am just starting out in the wonderfull world of outdoor ovens. I built my first effort,(a very small clay job that turned out to be a bit too small and not well insulated enough) about six months ago. I have now enlarged the base area and am investigating all the different methods, styles, types, designs, etc. I want to build my own oven ideally with scavenged materials, rather than an expensive kit.
I would be eternally grateful for idea's, suggestions, tips, etc. I will be reading all the past and present threads to learn as much as possible before starting probably in the spring. I have loads of questions, but here are a few to start with.
With a door or without? Does this depend on what type of thing I want to cook?
Fire in the oven, or fire heating from below?
As I said before all tips very gratefully received from experienced "Oveners".
Nick, Evesham, England.
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