Originally Posted by dirtsailor2003
Thanks for posting Mick! Please share everything you'd do different or the same. I've seen your photos of your set up but please do post a photo here! More ideas the better!!
Originally Posted by Brooksy
Care to share some pics of yours? I have been wanting to do one of these for a long time. Just need the little umph to make it happen.
All my day by day construction shots are non digital ,they are stashed in a shoe box somewhere.
This is it finished.
I made mine exactly to the Alan Scott plans & method. He was an Aussie that lived in California,a blacksmith by trade who pioneered the wood fired oven bread movement out of Sonoma.He made a lot of ovens for bakeries ,restaurants& winery cellar doors.His website was Ovencrafters.com.He passed away a few years back.
I love mine but its BIG,the door could be wider It is over engineered for a back yard oven .Its restaurant size & grade although not as neatly made but I am not a mason.I had help along the way from mates in the building trades.
I looked at a hell of a lot of backyard ovens & a lot of commercial ones in Europe. There are some wonderful bread ovens in those little villages that have been used for years.I saw one in the Pyrenees that was early 1900s still turning out great bread.
I modified mine a bit ,bread ovens have lower arches ,I love doing small pigs in mine or sides of lamb or goat. 20 x chicken mary lands at a time .
A local guy here who ran pizza places then moved into a gig selling wood fired kit ovens ,amongst other things imported from Italy, turned out about 60 pizzas at a wedding reception in my back yard. He said "Its different to any oven I have used but I like it a lot."
Just let me know what I help you with & I will do my best.