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  • 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...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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    • 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

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      • Re: Les' Build

        John - are you referring to the fire brick or the decorative brick? Either way -they are both standard.
        Check out my pictures here:
        http://www.fornobravo.com/forum/f8/les-build-4207.html

        If at first you don't succeed... Skydiving isn't for you.

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        • 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.

          Comment


          • 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...
            Check out my pictures here:
            http://www.fornobravo.com/forum/f8/les-build-4207.html

            If at first you don't succeed... Skydiving isn't for you.

            Comment


            • Re: Les' Build

              Originally posted by Les View Post
              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

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              • 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

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                • 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
                  "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

                  View My Picasa Web Album UPDATED oct
                  http://picasaweb.google.com/Dino747?feat=directlink


                  My Oven Costs Spreadsheet
                  http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


                  My Oven Thread
                  http://www.fornobravo.com/forum/f8/d...arts-5883.html

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                  • Re: Les' Build

                    Originally posted by dusty View Post

                    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...
                    Last edited by Les; 03-30-2010, 07:26 PM.
                    Check out my pictures here:
                    http://www.fornobravo.com/forum/f8/les-build-4207.html

                    If at first you don't succeed... Skydiving isn't for you.

                    Comment


                    • 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...
                      Check out my pictures here:
                      http://www.fornobravo.com/forum/f8/les-build-4207.html

                      If at first you don't succeed... Skydiving isn't for you.

                      Comment


                      • Re: Les' Build

                        Whoa. Those look insanely good.
                        Elizabeth

                        http://www.fornobravo.com/forum/f8/e...html#post41545

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                        • 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
                          Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

                          Comment


                          • 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
                            Last edited by Bandrasco; 04-12-2010, 06:30 AM. Reason: typo
                            Bill,

                            Check out my build http://www.fornobravo.com/forum/f8/b...egin-5443.html

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                            • 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

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                              • 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.
                                Check out my pictures here:
                                http://www.fornobravo.com/forum/f8/les-build-4207.html

                                If at first you don't succeed... Skydiving isn't for you.

                                Comment

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