7 years in the waiting i get to start my 42" pompeii

[leetheldc]

Hey there jr I was lucky enough to get my bricks cut into thin slices for £20 but I supplied the brick.I got 3 square meters of them I just cut them into half brick size. I did run out and had to cut another 1.5 square meters worth I had plenty of brick left so I just cut the ends off to save messing about only getting 2 from each brick instead of 4 it didn't take to long

[leetheldc]

I've had a few drying fires over last week and cooked a few things to try it out I've a had a few problems with wood but I'm getting there.I also had a door made it's going to get tested tomorrow so il post the results it's 4 inch thick filled with left over fibre insulation all from 5mm stainless with detachable handles so I can change if I need I used some 3 year old oak scraped sanded and oiled to fix to them this time see how long they last just takes the edge off the steel look

[JRPizza]

Nice door Lee - enjoy the shine while you can - after you damp down a few fires it'll get nice and black on the inside

[leetheldc]

After using the oven for a few months now I am addicted I think I have used my house oven only twice in 3 months I've gone through a load of wood but well worth it for some of things that have come out of it just mouth watering my favourite thing is cooking on the oven with no flame, door on listening to the meat hissing away, full chickens sizzling after 10 mins it's crazy. The heat retention has been fantastic one fire keeps it hot all week still at 50c seven days after fire. Here is a load of pics of just some of the food I've cooked all under the influence of Stella Artois!

[leetheldc]

And some more!

[leetheldc]

And just a few more

[leetheldc]

And just a few more
the last pic is some crazy pallet wood I salvaged from my crates that my pavers came in all hardwood from India sanded and oiled it looks great

[leetheldc]

I also added this to back reveal of the door it makes for a great snug seal when you close the door. You can here the heat suction stop when it's pressed up tight I remember reading about this stuff in " show us your door" thread I think it was David s who used it cheap and works great would definitely recommend to all this was the only one available in uk but many more on USA sites

[UtahBeehiver]

Great looking food.......Hey Gulf and I are all about repurposing, that hardwood pallet wood looks great.

[SableSprings]

The oven and the meals look awesome Lee! I especially liked the way you staged and set up your photos to see the table presentation--loved the "lobster surfing" pic. Next, you need to try some cookies and/or biscotti...they really do well in the baking chamber.

Thanks for sharing your build and cooking success!

[Gulf]

Lee,

There ain't much that I can add to what's already been said. I can certainly relate to the "addiction". The thing about building a WFO is, that it is not like many other interests that come and go. The learning curve is very forgiving. The first food that comes out of it is great! And, it only gets better. The more you cook in one the more you want to experiment. Now, how about going into a little more detail (recipes) of the included food "pron" pics .

[david s]

Great looking food.......Hey Gulf and I are all about repurposing, that hardwood pallet wood looks great.

Be extra careful with burning pallet wood. You have no idea if it has been treated and with what chemicals. Most countries have strict rules about timber that enters their country so it's safer to assume that it probably has been treated. Personally I'd never use pallet wood.

[deejayoh]

Be extra careful with burning pallet wood. You have no idea if it has been treated and with what chemicals. Most countries have strict rules about timber that enters their country so it's safer to assume that it probably has been treated. Personally I'd never use pallet wood.

I think the OP used it for paneling, not for burning. Looks pretty cool.

[brad mole]

Great thread lee, an inspirational build for sure! ive not long been a member on here so im just gathering all my info to build my WFO next year, looking to build a 42" corner oven too like yours but only one side counter and unit instead of both

Just out of interest how many firebricks did you buy for the oven? also do you have any suggestions for places to buy materials in the UK, im looking at Vitcas or kiln linings for the firebricks but not sure about other materials. Oh and can you remember the dimensions of the concrete slab and block work you went with as it looks a good base for what im looking to do?

thanks, brad

[leetheldc]

Thought I should do a little update on how my oven is doing as I’ve not posted for a long while now. All I can say is this is the best thing I ever did. I have used it pretty much every week and cooked endless tasty food from both the oven and fireplace I’m totally addicted to being out there and cooking with fire I don’t really have a season anymore just all year round outdoor cooking! I’ve since added a few more cooking toys in there so there is always something to play on. I post little videos of all my cooks on instagram just for fun if anyone is interested https://www.instagram.com/leetheldc/?hl=en Again I would just like to thank this site and all the great people here that helped me there is no way I could of built this without you