My Oven/BBQ

[mk e]

A clay or metal chimney flue on top of the oven?

What do you like? I didn't plan well and when we got talking my wife liked the look of a chimney pot, but we didn't have one and they are kind of pricey so we build something similar looking from the fire brick and stucco that I did have. I think it's just a cosmetic or budget choice i think.

[Leepinla]

A clay or metal chimney flue on top of the oven?

[Leepinla]

Doing a little facelift

[Leepinla]

Planning to build another oven so I will be here more.
Thanks to all of the people with WFO, who help others...

[Gulf]

Lee,

Welcome back to the forum. 10 years of cooking in the WFO, WOW! . I bet that you have plenty of experience and recipes to share. I'm going to +2 your comment on thanking Forno Bravo. Without this forum, I still may have built a WFO..................But, it probably would not be near as efficient.

Again, Welcome back. I hope to see many pics of your favorite feeds .

[Leepinla]

10 years ago this month, I started building my pizza oven and for 10 years what a joy it has been, I have not used it nearly enough (it cooled down once or twice) but it has been an absolute joy thanks to everybody at Forno Bravo, in the forum from around the world. it was made much easier with all of your input and your pictures of your oven build what a great forum this is.
10 years and counting
Leepinla...= )~

[Leepinla]

[DOUGLAS]

Re: My Oven/BBQ

Well
Brick Oven are very old.
Thanks for sharing.

[Glassman]

Re: My Oven/BBQ

Cool thread. Do you have any recent photos of the oven? Have you finished the BBQ? If so how did it turn out?

[Leepinla]

Re: My Oven/BBQ

Hi all,
firing the oven,

[Leepinla]

Re: My Oven/BBQ

three years of fire, and still learning, pizza for 40 people on Saturday bread for my self tomorrow. Love My Oven

[Leepinla]

Re: My Oven/BBQ

Thanks Luis,
(take it here or not)
I am now useing as many differant oils as I can find.
this could take some time.
Some are good, I will let you know as I find a good one.
thanks all.
Leep.

[arevalo53anos]

Re: My Oven/BBQ

May be this is not the right thread to continue with this topic.
Anyway, if using EVOO in the pizza (or bread, I know a lot about the first one) dough preparation, the baked skin will be more chewy and if using seed oil (sunflower be better) the skin will be more crackery.
On the fillings, EVOO lets a superficially bitter taste to the fillings plus the characteristic EVOO flavor, and the seed oil will enhance the flavor of each filling.
I use to use sunflower seed oil in the dough and EVOO on the filling.

Luis

[Leepinla]

Re: My Oven/BBQ

Thanks James,
That is what I use.
Star, olive oil is 100% Tuscan olive.
and you are right, it taste great.
I use it in all of my cooking, cakes, cookies all of it
EVOO is the only oil in my house.

Heres to a lifetime of good eats.
Leepin

[james]

Re: My Oven/BBQ

Lee,

I never answered this. Sorry about that. See if you can find an imported Italian (or Greek or Spanish) oil either at the supermarket, or a specialty shop. Look for something like "100% Italian olives" or "100% olives from Tuscany" or "Arbequina from Catallan", or Frantoio or something like that. Or, you can look for an Italian DOP from a specific region which would be good -- there will be an official "seal" on the label. Get a 500ml or 750ml bottle. It should be a rich green, and if they hide it in a really dark bottle it might mean the oil is light colored. Avoid the big multinational brands.

Try it side by side with the olive oil you have been getting, and see if you like it. If you can taste the different when you dip some bread into to, you will be able to tell the difference when you pour some on your pizzas right before they go in the oven.

I think olive oil is one of those things in life that really matter. Like a brick oven.

Also, I read through your thread again -- great job on the oven.
James