Hello,
I am considering building a wood fired oven this summer. I primarily want to make pizza in it but would also like to be able to make pot roasts and artisan breads. This past month I reviewed Forno Bravo's pompeii oven plans and searched numerous forums about pizza ovens. I like the concept of the spherical dome to efficiently diffuse heat and maintain even heat. While brainstorming different ideas, my dad and I came up with an idea of having an external firebox. I soon learned that this design is called a "white oven", in contrast with the standard "black oven". From my research I have realized that there is not too much information on "white oven" designs. Also, not many people have designed and constructed this type of design. My original thoughts of the benefits of a "white oven" were to:
1.) Eliminate fire ash and reduce smoke in the cooking dome
2.) Add a design challenge to the project
3.) Potentially maximize the heat management of the oven
I am in the process of making preliminary CAD sketches and assemblies to both propose design specifications and communicate my ideas. I will post these as soon as they are sufficient to be understood by other forum members. I am open to any suggestions/comments about my project and look forward to your input.
Adam
I am considering building a wood fired oven this summer. I primarily want to make pizza in it but would also like to be able to make pot roasts and artisan breads. This past month I reviewed Forno Bravo's pompeii oven plans and searched numerous forums about pizza ovens. I like the concept of the spherical dome to efficiently diffuse heat and maintain even heat. While brainstorming different ideas, my dad and I came up with an idea of having an external firebox. I soon learned that this design is called a "white oven", in contrast with the standard "black oven". From my research I have realized that there is not too much information on "white oven" designs. Also, not many people have designed and constructed this type of design. My original thoughts of the benefits of a "white oven" were to:
1.) Eliminate fire ash and reduce smoke in the cooking dome
2.) Add a design challenge to the project
3.) Potentially maximize the heat management of the oven
I am in the process of making preliminary CAD sketches and assemblies to both propose design specifications and communicate my ideas. I will post these as soon as they are sufficient to be understood by other forum members. I am open to any suggestions/comments about my project and look forward to your input.
Adam
Comment