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re: Brick pizza oven in backyard

Posted on 5/28/21 at 8:08 pm to
Posted by CaptSpaulding
Member since Feb 2012
6974 posts
Posted on 5/28/21 at 8:08 pm to
A must have for pizza on an egg is an IR thermometer, so you can know exactly what temp your stone is at. I cook on a Kamado Joe, and my configuration is the heat deflector right on top of the grate, then 5 large 1” washers on top of the heat deflector, then the pizza stone. The heat deflector being higher up makes it easier to get the temps above 500, and the air gap that the washers give between the stone and the deflector make the stone temp closer to what the dome is reading (the heat deflector and the stone will read as much as 200 degrees apart).
Posted by NYCAuburn
TD Platinum Membership/SECr Sheriff
Member since Feb 2011
57012 posts
Posted on 5/28/21 at 8:44 pm to
I’ll be getting a forno bravo primavera in the next year. As far as pre built ones it’s cast concrete or the stainless. Downside to cast is heavy can’t move around and takes a while to heat up. Upside is the retained heat is significantly better which is great for bread.

Downside and upside to stainless is the opposite from above. A brick oven takes longer than a cast to heat up but retained heat is greatly improved.
Posted by RockyMtnTigerWDE
War Damn Eagle Dad!
Member since Oct 2010
108938 posts
Posted on 5/29/21 at 1:40 am to
quote:

I have a gas fired Ooni Koda 16 that I love but I’m looking for somebody to build a wood fired oven.



I own the same Ooni and want a wood fired oven of decent size as well.
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