#1  
Old 07-13-2012, 05:51 AM
Serf
 
Join Date: Jul 2012
Location: Brisbane, Australia
Posts: 21
Default Newbie from Australia

Gday from Brisbane, Australia.

Newbie when it comes to WFO's, trying to read and learn a lot fast as i'm underway with an outdoor kitchen that will feature a wood fired grill (Argentinean style parrilla) and a mini-oven above the fire - still trying to work out how i'll do that though.

Sorry im not a genuine pizza dome builder but hope i'll be accepted anyway!

Have posted some question threads in Australia and Other oven types forums, hope to get some feedback.

Cheers.
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  #2  
Old 07-13-2012, 01:11 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,513
Default Re: Newbie from Australia

If I understand your design correctly then your oven will not be insulated so will lose heat rapidly unless fire is maintained. I think it will work ok for baking and roasting, but doubt you'd get enough heat in the top to cook pizzas well. You may end up with a floor that's hot enough, but the top not so.can you post a drawing?
Yor bricks are going to take around and hour to soak with heat, more for high temp cooking.(over300C)
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Old 07-13-2012, 07:04 PM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,844
Thumbs up Re: Newbie from Australia

Welcome aboard Harro ,
you've come to the best forum to answer all of your questions. Please don't just build your outdoor kitchen oven without proper insulation as it will be seriously restricted in what you can do and for how long you can use it let alone the increase heating costs in fuel.
Enjoy.

Neill
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