"Brooklyn1" wrote in message
...

On Tue, 17 Apr 2012 15:02:07 -0700 (PDT), ImStillMags
> wrote:

>On Apr 17, 2:00 pm, notbob > wrote:
>> On 2012-04-17, ImStillMags > wrote:
>>
>> > A local company here is marketing these coolest ever, build your own,
>> > brickwood ovens. Check out the website and the video.
>>
>> > This is soo cool. I wish I had a backyard. Can't really put one in
>> > a condo.
>>
>> >http://brickwoodovens.com
>>
>> > what a fabulous idea.
>>
>> Whatta costly sumbitch! $1000 to build yer own brick oven? I'm
>> not seeing the price of the plans. I am seeing the tools, which are
>> another $500-1000, unless you have a well supplied neighbor. Yeah,
>> cool if you gotta couple Gs ta' blow.
>>
>> You think Sicilian peasants have $2K fer basic oven? There are cheaper
>> alternatives. If you folks wanna get into this, I'll start posting
>> some links I have. Been researching this for a couple years, wanting
>> one of my own, but two K is too much!
>>
>> nb
>>
>> --
>> vi --the heart of evil!
>
>Well, if you are a skilled brickmason, have at it. Even in todays
>world I don't know how you could build
>an oven that comes out this nice for much cheaper. This looks like
>it's brick oven for dummies proof.

It's just another gimmick (like pizza stones) for the imbeciles with
more dollars than brain cells. The ignorant dagos used wood ovens
because they didn't have gas and electric ovens... most of Italy still
hasn't gas and electric, they don't even have indoor plumbing... most
guineas ever heard a terlit flush it'd scare the shit outta them. LOL
>
>
>

Sheldon you're full of it. Pizza must be baked on a stone. A stone with
enough mass to hold the heat for the 8 minutes it takes to bake the crust.
You must use stone because the stone absorbs the small amount of moisture on
the undersurface of the crust. This gives you a browned crispy crust. You
must use a substantial stone. Our 16" round stone weighs about 10 lb. The
wimpy stones you see at Walmart don't hold enough heat. You must bake pizza
at 550 F, if you can get your oven that high. It takes about 7-8 minutes to
bake a pizza.

Kent







Kent

"Brooklyn1" wrote in message
...

On Tue, 17 Apr 2012 15:24:12 -0700 (PDT), ImStillMags
> wrote:

>On Apr 17, 3:09 pm, Jim Elbrecht > wrote:
>> On 17 Apr 2012 21:00:47 GMT, notbob > wrote:
>>
>>
>>
>>
>>
>> >On 2012-04-17, ImStillMags > wrote:
>> >> A local company here is marketing these coolest ever, build your own,
>> >> brickwood ovens. Check out the website and the video.
>>
>> >> This is soo cool. I wish I had a backyard. Can't really put one in
>> >> a condo.
>>
>> >>http://brickwoodovens.com
>>
>> >> what a fabulous idea.
>>
>> >Whatta costly sumbitch! $1000 to build yer own brick oven? I'm
>> >not seeing the price of the plans. I am seeing the tools, which are
>> >another $500-1000, unless you have a well supplied neighbor. Yeah,
>> >cool if you gotta couple Gs ta' blow.
>>
>> >You think Sicilian peasants have $2K fer basic oven? There are cheaper
>> >alternatives. If you folks wanna get into this, I'll start posting
>> >some links I have. Been researching this for a couple years, wanting
>> >one of my own, but two K is too much!
>>
>> Not just the money-- In my research [and I *still* haven't gotten
>> around to mortaring things together] I'm pretty sure that is a
>> terrible design for a backyard oven. Too much mass, and not a good
>> shape. Domes are a lot more efficient unless you're intending to
>> cook 100 pizzas every time you pre-heat the oven.
>>
>> Is fornobravo one of the sites you've checked out? I'd love to hear
>> the opinions of the guys on one of their forums.
>> http://www.fornobravo.com/forum/
>>
>> They have a complete oven for $2150 [not that I'd spend $2K-- but if
>> I could have either oven free, I'd prefer the fornobravo
>> one]http://www.fornobravo.com/store/Primavera60-Assembled-24-Wood-Pizza-O...
>>
>> Jim- Hide quoted text -
>>
>> - Show quoted text -
>
>I don't consider it just a pizza oven, more like a pizza/bbq/bread/etc
>oven. But to each his own.

Many folks where I live have similar ovens to heat their house and
make hot water, cooking with them goes without saying, but very few do
because temperature control requires too much tending. In fact I have
a water jacketed wood stove in my basement (it's a huge thing), it
will supply my baseboard heating and my domestic hot water, and I can
cook on it and in it. But it's not worth the effort to tend a wood
fire 24/7 and cord wood is no longer cheap. It's a heck of a lot
easier to use a perforated pizza pan in a modern oven and if one wants
they can use it in their outdoor grill... I make pizza in my Weber
several times each summer when it's too hot to light my indoor oven.
Spending thousand$ on a stupid wood oven is as dumb as dumb gets... I
don't think IQs go that low. It just doesn't make sense to spend
thousand$ to cook something that costs like $5.
>
>
>

What kind of heatiing element does your oven have? At what temp do you bake
your pizza? How long does it take? What is your dough recipe? How much
flour, water and oil is in the recipe? How much yeast? Do you rise it once,
more than once, or overnight?

Kent

Sqwertz wrote:
>
> On Tue, 17 Apr 2012 18:35:52 -0400, Jim Elbrecht wrote:
>
> > One of the 'plans' I saw when I was looking at ovens had you build the
> > dome with sand-- then form mud over that. Let dry, dig out the sand.
> > Zero cost- minimal skill needed- lasts a couple seasons. Not all
> > that pretty. [but kind of cool, in a rustic way]
>
> A friend of mine had one built out of straw and cheap clay. Worked
> pretty well for under $200.
>
> -sw

Way back in the late 60's, my younger sister got an Easy Bake oven for
christmas. One night later, I had the munchies and I cooked every one of her
snacks that came with it late at night while the rest of the family was
sleeping. Ummmm....so good@

I wasn't very loved there once it was discovered though.

"spamtrap1888" wrote in message
...

On Apr 18, 7:57 am, sf > wrote:
> On Wed, 18 Apr 2012 07:06:29 -0700 (PDT), spamtrap1888
>
>
>
>
>
>
>
>
>
> > wrote:
> > On Apr 17, 6:11 pm, Jim Elbrecht > wrote:
> > > ImStillMags > wrote:
>
> > > >This is from the fornobravo site......
>
> > > >http://www.fornobravo.com/forum/phot...dex.php?n=5471
>
> > > >looks like the same oven as the one I posted about.
>
> > > I think the opening looks similar. But I suspect this is the rest
> > > of the oven-http://www.fornobravo.com/forum/photoplog/index.php?n=5444
>
> > > I'm not saying you can't find a dozen ovens shaped like the one you
> > > posted. It is simpler to build. But I think the majority of the
> > > 'oven geeks' will lean towards the beehive design, more or less.
>
> > The huge platform used to hold these ovens up way off the ground is
> > off-putting. Why not put in a shorter platform and use, say, a rolling
> > stool to sit on to load the wood and the pizzas?
>
> You don't have to spend thousands buying and building a brick pizza
> oven anymore. I've never been able to justify building one at my
> house because of the high initial cost, the cost of firewood (it ain't
> free here), the time it takes to get a brick oven up to temperature
> (for just a couple of pizzas? I think not) and the ease of finding
> wood oven pizza in a restaurant here. However, there are now inserts
> that can turn a 22 inch Weber into a pizza oven for under $150 (which
> I can justify).
> <http://slice.seriouseats.com/archives/2010/08/aftermarket-insert-turn...>
>

That's not a brick oven, but it will cook the pizza at pizzeria oven
temps, with smoke flavor from the wood/charcoal.
>
>
>
The short vertical dimension makes it too difficult to get the pizza onto
the stone. You couldn't use a wet dough, which makes the best pizzas. Watch
the YouTube video. The fire temp is probably too erratic. You want a
consistent 650-675 F on all sides. You shouldn't have to rotate. The pizza
that finally came out didn't look very good, at least visually.

I'd avoid that product.

Kent

"Kent" > wrote in :

>
>
> "spamtrap1888" wrote in message
> news:19cd4d2a-15ca-49db-818a-

> ...
>
> On Apr 18, 7:57 am, sf > wrote:
>> On Wed, 18 Apr 2012 07:06:29 -0700 (PDT), spamtrap1888
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > wrote:
>> > On Apr 17, 6:11 pm, Jim Elbrecht > wrote:
>> > > ImStillMags > wrote:
>>
>> > > >This is from the fornobravo site......
>>
>> > > >http://www.fornobravo.com/forum/phot...dex.php?n=5471
>>
>> > > >looks like the same oven as the one I posted about.
>>
>> > > I think the opening looks similar. But I suspect this is the
>> > > rest of the
>> > > oven-http://www.fornobravo.com/forum/photoplog/index.php?n=5444
>>
>> > > I'm not saying you can't find a dozen ovens shaped like the one
>> > > you posted. It is simpler to build. But I think the majority
>> > > of the 'oven geeks' will lean towards the beehive design, more or
>> > > less.
>>
>> > The huge platform used to hold these ovens up way off the ground is
>> > off-putting. Why not put in a shorter platform and use, say, a
>> > rolling stool to sit on to load the wood and the pizzas?
>>
>> You don't have to spend thousands buying and building a brick pizza
>> oven anymore. I've never been able to justify building one at my
>> house because of the high initial cost, the cost of firewood (it
>> ain't free here), the time it takes to get a brick oven up to
>> temperature (for just a couple of pizzas? I think not) and the ease
>> of finding wood oven pizza in a restaurant here. However, there are
>> now inserts that can turn a 22 inch Weber into a pizza oven for under
>> $150 (which I can justify).
>> <http://slice.seriouseats.com/archive...market-insert-
turn
>> ...>
>>
>
> That's not a brick oven, but it will cook the pizza at pizzeria oven
> temps, with smoke flavor from the wood/charcoal.
>>
>>
>>
> The short vertical dimension makes it too difficult to get the pizza
> onto the stone. You couldn't use a wet dough, which makes the best
> pizzas. Watch the YouTube video. The fire temp is probably too
> erratic. You want a consistent 650-675 F on all sides. You shouldn't
> have to rotate. The pizza that finally came out didn't look very good,
> at least visually.
>
> I'd avoid that product.
>
> Kent
>



A friend of mine just put a pizza oven in his back yard, which got me
thinking about one for our house.... as well as an inground circular
fire-pit with seating. I've spoken with the "rural planning and
development authority"........ and she hasn't said "No"..... yet!!!



--
Peter
Tasmania
Australia

ImStillMags > wrote in news:50a211a2-1d6f-445c-af81-
:

> A local company here is marketing these coolest ever, build your own,
> brickwood ovens. Check out the website and the video.
>
> This is soo cool. I wish I had a backyard. Can't really put one in
> a condo.
>
> http://brickwoodovens.com
>
> what a fabulous idea.



My want one of them!!


Since this subject came up, the topic has been discussed now and then
(didn't want to appear too eager and push my luck!!), and last night I got
the word...... "We'll go to our friends place and look at his model, and
see it in action, and then we'll (READ: I'll) make a decision if we want
one like that, or something similar." !!!!!!!!!!!!!!!!!!! :-)


--
Peter
Tasmania
Australia

On Fri, 20 Apr 2012 23:02:34 +0000 (UTC), "I'm back on the laptop"
> wrote:

>ImStillMags > wrote in news:50a211a2-1d6f-445c-af81-
:
>
>> A local company here is marketing these coolest ever, build your own,
>> brickwood ovens. Check out the website and the video.
>>
>> This is soo cool. I wish I had a backyard. Can't really put one in
>> a condo.
>>
>> http://brickwoodovens.com
>>
>> what a fabulous idea.
>
>
>
>My want one of them!!
>
>
>Since this subject came up, the topic has been discussed now and then
>(didn't want to appear too eager and push my luck!!), and last night I got
>the word...... "We'll go to our friends place and look at his model, and
>see it in action, and then we'll (READ: I'll) make a decision if we want
>one like that, or something similar." !!!!!!!!!!!!!!!!!!! :-)

Good for you! I recognize that this item is not about making a cheap
pizza. I mean, no one ever says 'why build a swimming pool when the
ocean is only 12 miles away' What great fun an oven like this will
be. Enjoy!
Janet US

Janet Bostwick > wrote in
:

> On Fri, 20 Apr 2012 23:02:34 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>>ImStillMags > wrote in
>>news:50a211a2-1d6f-445c-af81-
:
>>
>>> A local company here is marketing these coolest ever, build your
>>> own, brickwood ovens. Check out the website and the video.
>>>
>>> This is soo cool. I wish I had a backyard. Can't really put one
>>> in a condo.
>>>
>>> http://brickwoodovens.com
>>>
>>> what a fabulous idea.
>>
>>
>>
>>My want one of them!!
>>
>>
>>Since this subject came up, the topic has been discussed now and then
>>(didn't want to appear too eager and push my luck!!), and last night I
>>got the word...... "We'll go to our friends place and look at his
>>model, and see it in action, and then we'll (READ: I'll) make a
>>decision if we want one like that, or something similar."
>>!!!!!!!!!!!!!!!!!!! :-)
>
> Good for you! I recognize that this item is not about making a cheap
> pizza. I mean, no one ever says 'why build a swimming pool when the
> ocean is only 12 miles away' What great fun an oven like this will
> be. Enjoy!
> Janet US
>



Thanks...... her opinion was "You make perfectly good pizzas in the
oven!!"... but after I showed her that it's not going to be used for *just*
pizzas, and is going to be the perfect autumn/spring party essential for
Tassie.. she slowly conceded :-)

And with a lifelong supply of firewood, fuel is never going to be a
problem.



--
Peter
Tasmania
Australia

On Fri, 20 Apr 2012 17:18:58 -0600, Janet Bostwick
> wrote:

>On Fri, 20 Apr 2012 23:02:34 +0000 (UTC), "I'm back on the laptop"
> wrote:
>
>>ImStillMags > wrote in news:50a211a2-1d6f-445c-af81-
:
>>
>>> A local company here is marketing these coolest ever, build your own,
>>> brickwood ovens. Check out the website and the video.
>>>
>>> This is soo cool. I wish I had a backyard. Can't really put one in
>>> a condo.
>>>
>>> http://brickwoodovens.com
>>>
>>> what a fabulous idea.
>>
>>
>>
>>My want one of them!!
>>
>>
>>Since this subject came up, the topic has been discussed now and then
>>(didn't want to appear too eager and push my luck!!), and last night I got
>>the word...... "We'll go to our friends place and look at his model, and
>>see it in action, and then we'll (READ: I'll) make a decision if we want
>>one like that, or something similar." !!!!!!!!!!!!!!!!!!! :-)
>
>Good for you! I recognize that this item is not about making a cheap
>pizza.

All pizza is cheap, cheaper than pisghetti and meataballes... I don't
think there is a meal cheaper than pizza.

>I mean, no one ever says 'why build a swimming pool when the
>ocean is only 12 miles away'

I know people who built a swimming pool when the ocean is only 1200
feet away, and with winter and rain they are lucky to use their pool
ten times a year. By the same token I seriously doubt anyone eats
pizza often enough to warrent having a commercial pizza oven of any
sort.

Janet Bostwick wrote:
>
> no one ever says 'why build a swimming pool when the
> ocean is only 12 miles away'

Sharks

sorry to interrupt the brick oven thread. I just wanted to throw that in.
Carry on.

Gary

ImStillMags wrote:
> A local company here is marketing these coolest ever, build your own,
> brickwood ovens. Check out the website and the video.
>
> This is soo cool. I wish I had a backyard. Can't really put one in
> a condo.
>
> http://brickwoodovens.com
>
> what a fabulous idea.

Hmmm. It doesn't look like it'd function as a tandoor.

--
Jean B.