my new oven in progress summer 08 Brick Oven Photos Discuss my new oven in progress summer 08 in the Good Background Information forums; well work season is over its time for comp. time, started my oven in April sorry no photos of base ...

[MAVANO]

well work season is over its time for comp. time, started my oven in April sorry no photos of base construction had a few miss calculations and crazy chimney ideas but finally resolved it, this forum has been a good source of information thanks for all your different posts that I have learned different ideas a great bunch of PIZZAIOLIS and good first time builders. I was born in Bari Italy and was raised around a brick oven (my father was a 30year exp. baker) loved the smell of fresh bread for my first 11 years of my life, then my father to give up baking bread and move to America. I've often visited the rest of my older siblings in Italy, and the first thing I wanted to eat was a good WFO PIZZA the aroma is unforgettable the taste undeniable Italian, and now with my new WFO I can have these taste buds live again and the bread OH MY GOD fabulous,I woke up the kid in me, well I'm going to try to post some pictures finally.

[MAVANO]

I hope this works

[MAVANO]

Originally Posted by MAVANO

I hope this works Attachment 10092

here's another

[MAVANO]

I think I'am getting the Idea Of how to post multiple pict.

[MAVANO]

some satisfied custumers and a roast turkey fo Thanksgiving , not yet finished with the outer shell planing to terra cotta stucco and a small cantalever in front of final arch to be applied

[egalecki]

Looks really good! Can you give the specifics about the turkey? I'm having fear of cooking turkey. I have a gigantic one for Christmas...

[exceloven]

Looks great! Very clean work, tight joints, round dome. Now just enjoy the fruits of your labor.

Mark

[Breven]

Looking really good Mavano...keep the pics coming!

[MAVANO]

Originally Posted by egalecki

Looks really good! Can you give the specifics about the turkey? I'm having fear of cooking turkey. I have a gigantic one for Christmas...

a 10 lb. turkey 3hrs but 2 1/2 hrs would be good at 3hrs inside temp. was 220 all its needed is 180 -190 , but it was the juiceyst turkey ever. my wife did no trust cooking the turkey in the WFO so she dicided to make another 10lb. in the conventional oven. mine was a hit ,my fahter in law being an old Italian never much ate the turkey, but this time he had double, this man is a very finikey eater ,said this was the best he's had celebrating Thanksgiving since he came to America (35yrs),,any way it was cooked at 400F give or take a few fired up oven at 700F air temp waited 1 hr. raked out 3/4 of hot coals placed 4 soaked hickory chips on coals placed turkey uncovered until it browned than covered it for the remainder, it was stuffed and layed it on a bed of celery and cut up onions coated it with olive oil of cuorse sea salt and fresh ground pepper fresh sage inside bird and a few sprigs of rosemary on the outside with the vegtlbl.

[MAVANO]

Originally Posted by exceloven

Looks great! Very clean work, tight joints, round dome. Now just enjoy the fruits of your labor.

Mark

thanks its good to hear from you guys. me being a novice and all.