Old 09-14-2006, 10:25 AM
Join Date: Sep 2006
Posts: 1
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hopefully I'm doing this right....just new to this group...out of Pgh, PA

1st question......anyone in the group from my area
#2..................I have a line on used firebrick.....any thoughts out there
#3..................anyone ever construct the dome with holes for adaption of spit cooking........like maybe a pig or hind quarter of beef or leg of lamb

hoping to have this oven done before snow starts flying around here


Last edited by john timulak; 09-15-2006 at 07:24 AM.
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Old 09-14-2006, 10:37 AM
DrakeRemoray's Avatar
Il Pizzaiolo
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211


For used firebrick, try to find out how they were used before. Bricks from a fireplace are probably low or med duty which is what you want. Bricks from a kiln may be high duty. You don't want those.
Check out this Brick Primer

As to the Spit roasting thing, I think most people just put the roast in a pan. I imagine the amount of fat dripping onto the hearth could be a concern even if you could rig it up. There was a discussion about this recently (Suckling Pig or Baby Lamb)

Hope it doesn't snow too early in Pittsburg!

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