I have been using a back-yard wood fired oven since 1999...lots of great pizza, bread, turkeys, you name it!....until about a month ago when local fire bylaws changed and I can no longer burn wood. Ahhhghhhghhghh! The burning bylaw does allow charcoal briquettes, lump charcoal or gas. After a couple of expensive attempts with the first two fuels (neither achieved the oven temperatures that I was used to with wood) I am thinking of using some form of propane burner. My current plan is to design some form of pipe burner that runs the length of the oven floor with a venturi air intake and safety shut-off valves outside the oven cavity (something like this one from Charles Hone Inc.
http://www.charlesahones.com/gas_burners.htm).
Anyone have any experience with using gas or thoughts on design?