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Its been a while since Ive sent any updates. In the past few years I have built a commercial, inspected kitchen at my place, and have done a few (very few) paying gigs. The oven suits me well for now. Managing the fire and oven temps has its own learning curve, which may be somewhat unique to my type of build, but this whole thing was done on a shoestring budget. I have done all day events and am able to keep up. That is not to say I could do the same volume of what a true commercial oven can do, but that is not what I am chasing. Ill try to add some of the more recent pics from 2015.
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