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Started By
Message
Does Anyone Have Experience With Wood Fire Ovens?
Posted on 10/25/19 at 5:54 pm
Posted on 10/25/19 at 5:54 pm
I want one and have started going down the wormhole.
Looking for people with experience with any of the different styles
Looking for people with experience with any of the different styles
2
Posted on 10/25/19 at 6:00 pm to NYCAuburn
I've cooked on a Josper in a commercial kitchen. IF money was not a limiting factor, I'd buy one.
Posted on 10/25/19 at 9:17 pm to NYCAuburn
Yes...have cooked in a big Le Panyol with a meter wide hearth a few times.
Built my own mud oven from scratch, used it for a while, let it go back to being mud.
Love the cooking characteristics and esp baking in the falling heat of a hearth oven. But sourcing quality firewood, storing it in a dry place, and keeping the oven dry are major issues in my climate (hell, it’s rained 5.75” since 4 am today, and that’s my third 5” rainfall day in six weeks).
ETA: decide if you want a low dome pizza oven with fairly quick heat up (and correspondingly fast cool,down) or if you want a higher domed bread oven with a larger opening. Yes, you can do both in the same oven, but a low dome pizza oven with lower opening will limit the size of things you can fit inside. Black oven vs chimney is another consideration.
Still have the oven base, might eventually succumb once again and buy a refractory cement precast oven kit and give it a go.
Currently very happy with pizza results out of gas oven w broiler and baking steel, and my hearth loaves look better than ever (practice and skill are more important than heat source).
Built my own mud oven from scratch, used it for a while, let it go back to being mud.
Love the cooking characteristics and esp baking in the falling heat of a hearth oven. But sourcing quality firewood, storing it in a dry place, and keeping the oven dry are major issues in my climate (hell, it’s rained 5.75” since 4 am today, and that’s my third 5” rainfall day in six weeks).
ETA: decide if you want a low dome pizza oven with fairly quick heat up (and correspondingly fast cool,down) or if you want a higher domed bread oven with a larger opening. Yes, you can do both in the same oven, but a low dome pizza oven with lower opening will limit the size of things you can fit inside. Black oven vs chimney is another consideration.
Still have the oven base, might eventually succumb once again and buy a refractory cement precast oven kit and give it a go.
Currently very happy with pizza results out of gas oven w broiler and baking steel, and my hearth loaves look better than ever (practice and skill are more important than heat source).
This post was edited on 10/25/19 at 9:21 pm
Posted on 10/26/19 at 8:19 pm to hungryone
Any experience with the cylinder shaped or stainless ovens? I am really looking at a cast dome but the others intrigue me as well. Especially the stainless models.
Posted on 10/27/19 at 7:03 am to NYCAuburn
Cylinders are fine for variety cooking, but you won’t get a true 90 second Neapolitan pizza out of one.
Stainless: are you installing in the open air, or under a patio cover or other structure? I would not put a permanent metal oven in the open air in my yard, way too wet. But I can see the swamp from my pack porch, LOL. Forno Bravo and others make nice stainless ovens on carts, tho.
Have you tried making pizza on a baking Steel in your home oven?
Stainless: are you installing in the open air, or under a patio cover or other structure? I would not put a permanent metal oven in the open air in my yard, way too wet. But I can see the swamp from my pack porch, LOL. Forno Bravo and others make nice stainless ovens on carts, tho.
Have you tried making pizza on a baking Steel in your home oven?
Posted on 10/28/19 at 7:46 am to hungryone
quote:
Forno Bravo and others make nice stainless ovens on carts, tho.
These are kind of what I was browsing at. If we go cast or brick, it will be every bit of a year out(large remodel). One of these stainless options allow us to get up and rolling, sooner.
Really looking for it to use in a social setting, hence why I just dont want to cook a pizza in a oven. Also want to do other meals besides pizza, which is why I am apprehensive about the other styles, as they seem more dedicated to just pizza.
Posted on 10/28/19 at 8:41 am to NYCAuburn
I’d buy the portable cart mounted oven from Forno Bravo in a heartbeat. Good company, lots of customer support. The big ones are around $3500, not including freight. Best part, to me, is that you can get it out of the weather. If you’ve got a shed, patio, or spare garage space to store it.
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