#1  
Old 04-16-2011, 06:06 AM
kirakat's Avatar
Serf
 
Join Date: Apr 2011
Location: Dallas, TX
Posts: 14
Default Oven height and prep area surface

We're in the final phases of selecting the contractor to build our oven. Now a few questions have come up and I'd appreciate any advice from those of you who have been through the process and have been using your ovens.

We have a small back yard, so we will have a base of about 6 to 7 feet to serve as the base for the oven and a prep area with door underneath it for equipment.. I've seen designs where the oven base is higher and I assume that is for easier access to the oven opening. I've also seen designs where the base is the same all the way across. Any recommendations as to whether to build a two level base or not? (We will have an arched opening under the oven to store small amounts of wood. We keep a half cord of wood in the garage.)

Also, I'm trying to decide on what type of surface for the prep area. Lueder stone is a well-known type of limestone from Texas and several contractors recommend it for the top. One said it can be sealed so that food can be prepared directly on top. Other options would be granite or engineered quartz, but those won't be as rustic looking as the Oklahoma red/brown stone base.

The over is in the open on a side of the yard in a slightly shaded spot.

Thanks so much for any advice.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Christo's Cucina christo Pompeii Oven Construction 194 03-13-2014 10:33 AM


All times are GMT -7. The time now is 03:17 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC