My oven cooks FANTASTIC !!
Hello to all, this oven design is FANTASTIC to say the least. Here’s a few shots of the oven, pizza, leg of lamb, YUMMY! I am SO glad I went with this, I fire up at 10:30 Sat. Morning after coffee, get things ready for pizza at noon, prep the bread for after pizza time while the wife gets going on what she wants to roast for dinner. Cooking time well organized. It is so easy, and the cooking time with all the insulation effort has been well worth it. After cooking dinner one Sat., I closed the oven door, Sunday, LATE afternoon, around 6 pm I went to the oven, opened the door to check the temp, it was still at 250 degrees Fahrenheit = 121.1 degrees Celsius, that was 31 hours after firing, a good size arm load of wood!!! If you let it cool a bit, you could dehydrate fruits and veggies real nicely!!!
Rado,
I’ve thanked you several times for your help and quick response when I was a bit puzzled on which way to go. And thanks for the opportunity to share such a AWESOME design with me and who ever else was smart enough to order your CD. It’s a great guide to perfection. How you were able to respond to me so quickly was beyond me, it was like you were sitting at your computer waitng.
Folks,
I went with the Masterly Tail (fire chamber size and firebricks structure) but as you can see I used what was given to me for the Facade. I also found several deals at the brick yards clearance section which most brick yards DO have. If anyone needs help of any kind I would be glad to assist. I would like to build another one just for fun.
As you can see, cooking in this oven is a GREAT time!! We just finished pizza for lunch, and after letting the oven cool for an hour or so, I put two loaves of bread made with half Spelt flour and half Bread flour. They will cook for about 40 minutes and then I will load three LARGE chicken breast’s that we will eat for dinner, OH, the wife just asked me to put in a few cookies ( on the pizza stone) for Grandma to have with her coffee. HA! What a BLAST!!! If any one is thinking of building one of these ovens, think no more, get busy, have RADO send you a cd, You won’t be sorry!!! FOLLOW HIS PLAN!!! You will LOVE IT!!!
I’m located in North Fort Myers, Florida.
Rado, your design is by far the best I’ve seen, I researched this for several months before ordering your cd. Now I can’t say I made it as perfect as yours ( because you are the man!!) but it works fine, it takes one and a half hours to get to pizza temp. Easy to do. With seasoned oak firewood or gum branches, etc. I’m SOOOOOOOOOOOOOOOOOOOO happy!!!
Thanks once again.
Greg
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Greg, Your oven looks great. I am about to put on my 3 -4 inches of concrete cladding over the dome. I see that yours is open and not covered by a clay tile roof from Rado’s plans. What kind of climate do you live in. I live in the Chicago area and I was afraid of leaving it uncovered like that with all of our snow.
valtone1@aol.com
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I live in Cape Coral. Can you build me one?
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Your oven is beautiful. How did you finish the the top? I live in South Carolina and I really don’t want to finish mine like Rado’s. I mean his is awesome, but I like the way you finished yours at the top. What did you do?
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Do not have enough money to buy a family house so I am going to build our wood fired oven on a trailer. Have you got a mobile oven plans? Should I have to worry, just because it is achievable to get home loan or the credit loans, how to work out all the problems later? Buying all material gradually from people selling it papers!