81 Inch First Build (and first post)

[windage]

11 + years and the big ole oven is still cranking out great food!

[windage]

[windage]

I am trying to work on videos at the shop, my first attempt to make something interesting..

https://www.facebook.com/Artys-Wood-Fired-Pizza-120079718042660/videos/?ref=page_internal

[windage]

recently added online ordering from 'Slice'..we're off to a slow start with the 'online ordering', but it is growing.. check out our latest FB page for photos;
https://www.facebook.com/Artys-Wood-...20079718042660

[MarkJerling]

Congratulations! 11 years! Quite a milestone. Well done.

[windage]

[windage]

little update..celebrating 11 years open this summer, here's a view of business as usual

[windage]

Out of curiosity, why is there a pile of sand or dust around the edges of your oven? is it to protect it from high heat?

are you referring to a photo of the interior of the oven during operation? If so..yes, it's purpose is two fold..since the oven is so large, we can bake up to 6 16inch at one time, so we don't require all the floor space, the ash mounded around the perimeter seems to bounce the heat back into the dome and floor....and I only clean the oven out of most of the ash every 3 or 4 months..

[Alomran]

more recent pics

Out of curiosity, why is there a pile of sand or dust around the edges of your oven? is it to protect it from high heat?

[windage]

take an extra like from me then!

well...thanks buddy !

[Alomran]

take an extra like from me then! I have even "liked" the gun ones that I dislike! : as the Brits have taught me to be a Brit!
Your oven have taught me alot and I am grateful for that. Many thanks!

[windage]

Great to hear all's well with Arty's pizza place (and apparently you as well Roger...). I remember when I first joined the forum and was amazed at your build plans for the 81" monster. Looking forward to a little less time between posts on what you're up to. The pizzas and key chains look pretty darn fancy to these old eyes. Are your cheese sticks still as popular?

By the way, I have always considered you a true pizzaiolo...regardless of the posting status used by the forum for you...

thanks for the kind words...I was informed that my status is not based on how many ovens I built, the number of pizza my ovens bake, or the number of views..over 64k..but by how many 'likes' I get..oh well..yes, the cheese sticks have morphed into more toppings offered with hot pizza sauce to dip..my fav is sweet onion, bacon and ham..

[SableSprings]

Great to hear all's well with Arty's pizza place (and apparently you as well Roger...). I remember when I first joined the forum and was amazed at your build plans for the 81" monster. Looking forward to a little less time between posts on what you're up to. The pizzas and key chains look pretty darn fancy to these old eyes. Are your cheese sticks still as popular?

By the way, I have always considered you a true pizzaiolo...regardless of the posting status used by the forum for you...

[windage]

The annual 'Ride for Tyra' we help with

[windage]

hard to believe it's been 10 years already!