First Post

[billrd]

Congrats on a great forum, tons of helpful information.
I completed installation of my WFO just before Christmas in time to do the xmas turkey which was a great success. So far I have confined myself to cooking pizzas, roasts and a few items such as strombolis and tandoori chicken - yet to try bread. Still coming to grips with heat management, I tend to put roasts in a bit too early before the heat has come down sufficiently.
I live in a semi-rural area called Mudgeeraba, just slightly inland from the Gold Coast in Queensland Australia. Good sub-tropical climate and country atmosphere - perfect for WFO in the backyard.
Thanks to James and crew for the great cook e-books, can't wait for the pizza version.
Cheers for now.
Bill

[nissanneill]

Great to see another Aussie on board.
Almost ready to start cooking in new built Pompeii 40" oven. Start the curing fires tomorrow to dry it all out after build.
Looking at fire lighting and heat control at the moment.
Now out to find good receipes for soft crust light pizza base. Wife doesn't like thin hard!
If you have special formula, share it with the forum.
All the best with your cooking.