#1  
Old 10-22-2011, 01:28 PM
Uncle-Honky's Avatar
Serf
 
Join Date: Oct 2011
Location: Apple Valley,Ca.
Posts: 2
Default Ryan from Southern California

Hello everyone. My name is Ryan. I live in Apple Valley,California. I built my own oven a little more than a year ago. My wife and children really enjoy our evenings around the oven. The oven is 30"wide by 36" deep. I was told
"Go big...or Go home" We have cooked many pizzas in it, even have come up with some tasty new creations. We have cooked pork roasts, cookies, snack sticks, breads and are just getting into drying vegetables. Particularly tomatoes. Trial and error. I am a part of a great BBQ forum Smoked-Meat.com.
Here I have documented the entire building process. I will post a link to the thread. I am looking forward to learning and sharing here.

The road to a wood fired oven - Smoked-Meat.com

This is a look at our outdoor cooking area.



OH! I forgot to mention the fritattas we enjoy, from our oven. Mainly fired by olive wood ,when we cook. Cooked this with the stored thermal heat the next day. 300, depending on the season, in the morning after a good burn the night before.
Thanks for looking.
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  #2  
Old 10-28-2011, 07:42 PM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,118
Thumbs up Re: Ryan from Southern California

Looking good!

That is a great looking fritatta
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Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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Our One Meter Pompeii Oven album is
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An album showing our Thermal Breaks is
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I try to learn from my mistakes, and from yours when you give me a heads up.
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Old 10-29-2011, 02:09 PM
Gary Mots's Avatar
Peasant
 
Join Date: Oct 2011
Location: Valley Center, Ca. San Diego County, USA
Posts: 44
Default Re: Ryan from Southern California

Ryan I realy enjoyed going through your build, you did a fantatic job. My brother lives in Apple Valley, enjoy going up there to see him.
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