For Sale: Mobile Brick Oven Wood Fired

[JoeyVelderrain]

Nicely built trailer Bob.

I'm fixin' to pull the trigger on one of these bad boys;
Home

I'm thinking of getting the 8.5x16 concession trailer, comes with A/C and 3 compartment sink, holding tanks, water heater...etc ready to pass health department inspection for $15k

check them out.

[david s]

Bob,
That was a beautiful post. I agree with you totally. I have a small mobile and do the odd function, but more often hire it out and let people "go for it". There is something about the power of fire that turns one into a philosopher and when you combine this with food and cooking , the magic begins. Sounds corny, but I feel like we're part of a revolution, getting back to what's important- sharing/ enjoying. These ovens save marriages, teach kids about the cycle of energy and conservation as well as rewarding us with the best cooked foods imaginable. Lost count of the number of times I've heard "That is the best pizza/roast/bread I've ever eaten.

[Brick Oven Bob]

It would be a pleasure to meet you Mike. I do believe I will have my oven after the first of the year. This is the worst time to sell anything, or so it appears. It is sitting in my garage where I walk by it two dozen + times a day. The oven seems to beg to be taken out and fired up.

Merry Christmas to you and your family as well.

[mcmikey10925]

Post Christmas Greetings!

Hi Bob,

Are you going to be around the week of Jan 11, 2012?

I'd like to come down and have a look at the oven.

Happy New Year,

Mike

[Brick Oven Bob]

That sounds great Mike. When you finalize your plans, let me know and I'll make sure that I clear anything that may come up between now and then.

bobwatts@windstream.net

[sonomacast]

The nicest and best thread I have read on a forum for many years, touched... Good Luck friends

[Brick Oven Bob]

I did not sell my oven - in fact, I no longer plan to sell it.

Our season has started off with a boom and we have crammed four events in the last 3 weeks. One was a freebie catering for 80, one was a brand new event that turned wout to be a complete dud. The other two more than made up for the dud.

This is a fun and rewarding business. It seems that I learn something new each event. A big change this year is that I am par baking my dough prior to the event. What a difference that has made! From the time we get the order until the time the customer is walking away with a pizza, is down to 4 or 5 minutes - even during the crush times. This one change has already resulted in an increase in sales by 50% with no loss in quality for the product we are selling. I can not begin to tell you how exciting this is! Less work....more money (MUCH more upfront work though - but during non-sales hours).

I also have added a large rotisserie smoker and a big 5 gal. freezer for homemade ice cream. I love this business. Make no mistake - it is a lot of work, as I said, this is rewarding on many levels.

[sonomacast]

excellent,

[poweredbypizzas]

Do you par-bake the crusts in the WFO or in a regular oven? If in the WFO, how long do you leave them in the oven?