Les' Build

[Les]

Re: Les' Build

Hey Tom,

I think there were around 20 -I only cooked 16 pizza's. With all the appetizers and fluids, it was enough. I just cooked one at a time and it worked out well. Good luck.

Les...

[GianniFocaccia]

Re: Les' Build

Les,

Congrats on a job well done with those great lookin' kids (sorry - I like your daughter's graduation pic best!).

I love the saw-curved look on your brick faces and should have asked you this at the Expo: those are standard size (2 1/2") bricks, right?

John

[Les]

Re: Les' Build

John - are you referring to the fire brick or the decorative brick? Either way -they are both standard.

[GianniFocaccia]

Re: Les' Build

Thanks Les,

I was referring to your firebrick. I can't fathom there is a refractory performance loss from using a non-factory brick surface for the inside of the dome, and the look of your bricks when cleared makes me think I'd like to do the same.

[Les]

Re: Les' Build

I made these peels from some scrap luan I had. I used them for the first time last night. The pizza's slid right off with no problem, way better then the metal ones I was using. Wood it the way to go.

Les...

[dusty]

Re: Les' Build

I made these peels from some scrap luan I had.

You sure are a handy son-of-a-gun!

We use wood to build our pizzas on, but the handles are much longer. What if you have to slide a pizza way in there?

dusty

[exceloven]

Re: Les' Build

I agree with you guys, wood peels are best for loading the pie. I use short ones like Les and let the dough set for a few seconds and then move it back with my long aluminum peel

Mark

[Dino_Pizza]

Re: Les' Build

Les, it was so nice to see a pic of your oven again! It shows it is possible (with your exceptional skills ) to build the oven without having to have big mortar gaps inside. Even tapering every brick, you (not really YOU, but me, us) have to work hard at not using so much that it squeezes out front.

BTW: your pizza crust looks great! Ya, our ovens are awesome! Thanks again for documenting your wfo build and giving me some great advice on mine.

Cheers, Dino

[Les]

Re: Les' Build

We use wood to build our pizzas on, but the handles are much longer. What if you have to slide a pizza way in there?

That's why I drink so much beer - keeps my arm in shape.

And thanks for the compliments guy's, appreciate it!

Les...

[Les]

Re: Les' Build

Another chapter of our awesome ovens!

There were 3 of these bad boy's on the Tuscan grill, the pic is missing that - my bad. They are Rib eye's stuffed with blue cheese and some fine chopped green onion. The coals were started with walnut, then a piece of oak, and finished with a piece of nectarine. The taste was off the chart. I really don't know how much the wood added to the taste, but I recommend this entr?e for every carnivore.

Les...

[egalecki]

Re: Les' Build

Whoa. Those look insanely good.

[trockyh]

Re: Les' Build

Stuffed with blu cheese sounds wonderful. We have a grill like yours and use it all the time. The best tasting ribeye I've ever had. Oh, and hamburgers are wonderful too. And of coarse the pizza! I'm just learning to cook in the oven and enjoy everyone sharing on the forum.

Cheers,
Tom

[Bandrasco]

Re: Les' Build

Hey Les, that looks awesome! We use the oven for everything now. Yesterday I cooked a fresh ham; it was unbelievable!

Happy cooking

[1a1n]

Re: Les' Build

new to this, however fantastic brickwork. dont know much and lookinf forward to giving this a go, but have to say, that pic of your oven will be my inspiration.

thanks

[Les]

Re: Les' Build

We did the entire dinner in the oven - a first for me. The bacon wraps were cooked at the FB open house, pretty easy to do. The flank steak is out of Mary Karlins WFO cook book. The desert came from Ramekins. It has chipotle peppers in it - a pain in the ass to make but it is different.