Complete Newbie

[OvenBuilderBC]

I am at the very beginning of getting ready to build an oven. Just reading, researching, looking at pictures and trying to take it all in.

I would like to build an oven that we can use for ourselves and for small dinner groups at our home and also for making bread that I could sell locally at the farmers market and at the kiosk on our place here in the country.

I am torn between building a Paul Scott type oven or a Pompeii type oven - but am leaning toward the Pompeii type.

At this point I am still a little confused but have at least picked out a couple of spots where I could build it - I think.

[dbhansen]

You'll find plenty of Pompeii-style aficionados here! I suppose it comes down to how much bread you want to make. The Pompeii style is a good balance between quick start-up (for those dinner parties) but enough retained heat to bake a few batches of bread. You can always add some thermal mass if you want more retained heat for more batches.
Welcome to the forum!
Daren