need info on starting? youtube link- info and how to from a rookie w/ a bad ass oven.

[JoJoMojo]

I first want to thank a few members of this forum. Gulf was crucial in providing so much info. I stumbled onto this site about 3/4 of the way through my build and wish i had found all this early on.
I compiled a youtube channel to help others from what basics i learned and now i cant wait to build another oven!
I did not buy a forno bravo oven, but i did get materials, and without this forum.. may have a cracked open oven from the curing process. I cant't thank you all enough!

[JoJoMojo]

I plan to build the flu up this spring along with a pergola and roof above the oven itself

[MarkJerling]

Nice work. What's the steel bar inside the oven dome for?

[JoJoMojo]

MarkJerling - i hang chickens ( spatchcok or bearcan chickens) the day after pizza temps are reached. I can cook with the retained heat, also dried meats out 3 days later when oven reaches around 100 degreesF

[MarkJerling]

JoJoMojo Aha! I wondered if it's something like that. Cool idea! We do a lot of retained heat cooking but usually in a variety of vessels sitting on the oven floor.

[rypehorusy]

I'm a total newbie in dome building and joined this forum to get at least some information about it but I didn't even hope that I will be able to build the oven like the one in photo. It's an amazing motivation for me.