All Fired up!!
Im Scott from Perth, Australia...and im rapped to find this forum on wood fired ovens. I just completed my oven a few days ago. I was in a kit, but I had a great time putting it together. It is a premolded refactory cement oven and we did our first cook two days ago after firing it slowly for 2 days. After getting the oven up to the right temp ( must admit was excited to see the dome go from black to white for the first time!!) I did burn my first pizza as the floor was too hot!! (opps). Put after some time, the pizzas were very good at the end of the night. I will post some pictures of the oven soon. Next stage is cooking some meat like a joint or something like that. Also cant wait to slow cook some ribs or shanks too!! Any ideas or tips for a first timer would be great. It just the temp im trying to get used to. Cheers
|Thread||Thread Starter||Forum||Replies||Last Post|
|Wood Fired Oven at Plimoth Plantation||Chef||Chit Chat||1||08-11-2009 01:55 PM|
|Do you need a hood for a wood fired oven||BurghBread||Commercial Pizza Ovens||4||04-19-2009 06:44 PM|
|custom wood fired spit roasting||simonwilde||Introductions||4||06-17-2008 06:11 PM|
|Wood fired Hibachi||edschmidt||Outdoor Kitchen Design||8||09-28-2007 06:33 PM|
|Starting A New Wood Fired Pizza Restaurant Need Advice||barryg||Brick Oven Restaurant Reviews||5||04-12-2007 05:40 PM|
All times are GMT -7. The time now is 03:50 PM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC