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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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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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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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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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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!
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