Starting 42" NW Pensylvania

[hodgey1]

Before photo

[hodgey1]

After

[hodgey1]

Before

[hodgey1]

After

[UtahBeehiver]

Nicely done, sure do like the slate roof.

[hodgey1]

Thanks Utah! The slates were reclaimed from a nearby barn being torn down. I had on $200 ish into enough to do the roof. It is my favorite finish item by far. When we got one side finished, we stepped way back and looked at it and were stunned at the beauty.

[ivancito]

Re: Starting 42" NW Pensylvania

Worked all weekend and made some real good progress and have finally gotten my oven weathered in for the most part which really gets a monkey off my back.

It has taken a very long time to get here, but we cooked in our brick oven for the first time this weekend. Very satisfying and frustrating all at the same time. I've been making homemade dough, thin crust pizza with a brick oven insert in my home oven for years with very good success at 550*.

Cooking in the WFO at 750+* is going to take some getting used to, to say the least. My first cooking experience went really well and turned out three very tasty pies. The very next day, I cooked six pizzas and only 3 or 4 turned out good. One I flat out ruined and two or so the bottoms were a bit over charred. I guess I've got a new process to learn, go figure....

Is there a good method of cooling down the cooking floor? I'm sure the answer is just hold my pants on and wait till it is a bit cooler and drink a beer?

Hi Hodgey great job on your build, I used your build as inspiration and reference when ever I got stuck or brain-dead. Question for yah, did you have to add another pipe section to your chimney to get above the roof line, looks like you started with a 3 footer but seems longer now.
thanks
Ivan

[Mattiello]

hi, Im from south of Brazil, I'm looking the forum and getting the tips to build my Brick oven! but your's is the best I've looked... congratulations for the oven

[hodgey1]

Hi Hodgey great job on your build, I used your build as inspiration and reference when ever I got stuck or brain-dead. Question for yah, did you have to add another pipe section to your chimney to get above the roof line, looks like you started with a 3 footer but seems longer now.
thanks
Ivan

Hello Ivan,

I built part of my chimney out of brick, if you look close at the pictures. Once I had it high enough to get above my roof pitch I stopped using brick and attached the Stainless adapter.

Chris

[hodgey1]

hi, Im from south of Brazil, I'm looking the forum and getting the tips to build my Brick oven! but your's is the best I've looked... congratulations for the oven

Mattiello,

That is about as nice a comment a person could receive about their build! Thanks you.

Chris

[hodgey1]

It's been a while since I've posted. In hopes of letting the members here have a look at what is next after completing their WFO, here is a link to some of my pizzas