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

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  • rypehorusy
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    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.

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  • MarkJerling
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    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.

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  • JoJoMojo
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    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

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

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

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

    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!
    Click image for larger version

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    "Mountain MaMa" was built in the hills of Wild & Wonderful West Virginia and dedicated to my love, our baby girl , and my son. When I started to build this...
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