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About 2 years ago, I began to get the itch to build a wood fired oven oven. For one reason or another, I put the project off until this past July, when I decided it was time to start! I named it "De La Capra" to honor my Italian grandmother. I have fond memories of her in the kitchen making wonderful italian dishes, including homemade gnocchi.
Initially, I decided to go with another vendor that produces forms which you fill with castable refractory. It sounded like a great idea, and the price was right. But with further research, I began noticing several design flaws, the biggest of which was that the chimney came directly out of the oven itself, and there was no way to keep the oven hot enough to bake food the day (or two) after firing the oven to cook pizza. So I returned the product and went with a Casa 2G 90. I decided on the Casa over the pompeii build due to the time saving of having to build the oven.
What started out as a simple WFO turned into a 17' long outdoor kitchen, which included adding a fireplace, side table and Kamado Joe cooking table.
I tend to over-engineer and overbuild things, and that will probably be evident throughout the design process and pictures.
A big thanks to everyone who has documented their builds, it's been very helpful. As a way to pay it forward, I hope this thread will prove useful to other people on this forum!
Initially, I decided to go with another vendor that produces forms which you fill with castable refractory. It sounded like a great idea, and the price was right. But with further research, I began noticing several design flaws, the biggest of which was that the chimney came directly out of the oven itself, and there was no way to keep the oven hot enough to bake food the day (or two) after firing the oven to cook pizza. So I returned the product and went with a Casa 2G 90. I decided on the Casa over the pompeii build due to the time saving of having to build the oven.
What started out as a simple WFO turned into a 17' long outdoor kitchen, which included adding a fireplace, side table and Kamado Joe cooking table.
I tend to over-engineer and overbuild things, and that will probably be evident throughout the design process and pictures.
A big thanks to everyone who has documented their builds, it's been very helpful. As a way to pay it forward, I hope this thread will prove useful to other people on this forum!
Where in the "USA" are you at? Will you be able to build during the winter?
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