Our Wood-Fired Brick Oven
By Richard Whittaker
About the Author
Publish Date December 02, 2008
Dimensions Small Square 216 pgs
Thanks so much...your book is a father's day gift. The base slab is done and two layers of block. I will print your response and include it with the book. Thank you VERY MUCH. Have you made other things? Have more visitors at dinner time? Do you use it often or has your interest flagged? We can'twait to finish and use the oven. Thanks again for responding to my comments.
posted at 04:04pm Jun 16 PST
One thing I would definitely do differently: not put the red waterproofing layer on. The idea was to waterproof the outdoor oven. The red coating made it impossible for me to apply plaster without it sliding right off. That led to to drilling lathe everywhere, an unnecessary and unpleasant step. I should have plasters directly onto the cement board. The other thing, when laying bricks for the hearth bottom, wish I'd done them on sides, rather than laid flat. Would have provided a bit more brick thermal mass.
posted at 08:25am Jun 16 PST
We are in the process of building an oven. Bought your book for reference...just interested. Nice pictures in your book. Well done!!!! Now that you have had yours for a few years, is there anything you would do differently? Anyone interested in learning how to cook in a wood fired oven check out Stone Turtle Baking and Cooking School in Lyman ME. Great classes! They even offer a two day class on using your oven to cook not only pizza and bread...but whatever you want to cook.
posted at 05:13am Jun 16 PST
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