Hi Rado
We finished the oven in time for the fall deer hunt. Started late September and finished for the end of October. We are all impressed how well it works.
We have 6 members of our hunt camp and I have not seen this much interest in any other project.
Can’t wait to do some wild turkeys or venison roasts as well as some nice crusty bread. Anxious to get master chef cooking and baking.
But we have tried already a lot of different meals in it. During the hunt week in the wilderness we did over 50 pizzas (a lot of company). Turkey supper, 26 lb turkey, 4.5 hrs in and perfect. Breads, French fries, spare ribs for 18 people.
All of the bricks for the outside are reclaimed concrete pavers.
The tile cover on the chimney top was found in a field.
This was a great project.
Thanks again,
John H, from Ottawa, Ontario, Canada.
How far down did you go with the foundation to deal with frost heave? Thinking of building my own oven ….. thanks
Sorry for the slow response
I didn’t realize the oven was on the site already
We followed the plans
Haven’t had any problems with performance
We did some more cooking in -30 C
The snow on the roof didn’t melt
Have had internal temp. as high as 1000C on the internal dome walls
Any questions drop me note to the email account
Where are you located?
It’s worth the effort
how deep does the foundation go down, do u have any other photos or plans. Thanks