Hi -
It looks like my plans are coming closer to reality, but I've got some decisions to make.
I had been hoping to build a Pompeii, but between work, a special-needs daughter, and running a movement (Nia/Yoga/Dance) studio, time has been in short supply.
We have made the fortunate acquaintance of an Argentine contractor (who built us a gorgeous bridge [see picture] as an aesthetically acceptable alternative to a handicapped ramp, as well as a beautiful accessible bathroom), and are enlisting his aid in building our outdoor kitchen.
He is an excellent mason. At his home, he has a great parilla style grill, as well as an Argentine style horno oven. He can build the same for us, and comparing the price and labor between having him do that (using the materials from a Pompeii kit, which are a steal compared to local prices), and installing a comparable Casa 2G, the price is pretty close (mostly because he's being reeeeaally nice). (That is, comparing the horno and the Casa - the parilla we're doing either way).
I'm very tempted to have the artisan built oven. My only concern is the venting and airflow patterns don't look quite as efficient as the Italian-style forno. The horno has a door in the front, and a chimney in the back. For retained heat baking (post-fire), the door is shut, and the chimney has a stop-damper to help retain heat. The dome is also a little higher, which may be less pizza-friendly.
I plan to do a lot of bread baking, as well as pizza, so I'd appreciate any insights.
Thank you for your help
Namaste, y'all - Bill
It looks like my plans are coming closer to reality, but I've got some decisions to make.
I had been hoping to build a Pompeii, but between work, a special-needs daughter, and running a movement (Nia/Yoga/Dance) studio, time has been in short supply.
We have made the fortunate acquaintance of an Argentine contractor (who built us a gorgeous bridge [see picture] as an aesthetically acceptable alternative to a handicapped ramp, as well as a beautiful accessible bathroom), and are enlisting his aid in building our outdoor kitchen.
He is an excellent mason. At his home, he has a great parilla style grill, as well as an Argentine style horno oven. He can build the same for us, and comparing the price and labor between having him do that (using the materials from a Pompeii kit, which are a steal compared to local prices), and installing a comparable Casa 2G, the price is pretty close (mostly because he's being reeeeaally nice). (That is, comparing the horno and the Casa - the parilla we're doing either way).
I'm very tempted to have the artisan built oven. My only concern is the venting and airflow patterns don't look quite as efficient as the Italian-style forno. The horno has a door in the front, and a chimney in the back. For retained heat baking (post-fire), the door is shut, and the chimney has a stop-damper to help retain heat. The dome is also a little higher, which may be less pizza-friendly.
I plan to do a lot of bread baking, as well as pizza, so I'd appreciate any insights.
Thank you for your help
Namaste, y'all - Bill
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