These photos show our Wood Fired Oven Patio build. The oven itself is a 48" kit from
FireRock weighing in at 1200 pounds. I think the only important missing photo is one that would have shown the oven wrapped in Forno Bravo insulation before the walls and roof were put on. Like all good projects, it took longer than expected, but we were using the oven long before the patio was complete.
It's been a lot of fun learning how cook with it -- I'm sure we could practice for a lifetime before knowing what we're doing, and that's OK because it's a fun thing to practice. Our next house will have to have one, and we certainly learned some things we can do differently next time...
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| Before. |
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| After. |
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| First Proper Pizza Night w/ Apps, Pizzas, & Dessert. |
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| Margherita & Quattro Stagioni. |
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| Mini Country Ham Pizza. |
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| Pork Tenderloin Saltimbocca. |
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| Merry Christmas Margherita. |
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| Steven Raichlen's Volcanic Cocktail recipe from BBQ USA served w/ his Volcanic Cocktail Sauce and a Sweet Thai Chili Sauce. |
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| Oak Planked Burgers & Fire Roasted Potatoes/Peppers/Onions. |
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| Sweet Onion Marmalade + Italian Sausage + Mozz + Gorgonzola. |
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| Fire-Roasted Chicken, Potatoes, Peppers, & Onions. |
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| Sometimes the day after Pizza Night is just as good as Pizza Night. |
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More of Raichlen's Volcanic Shrimp in the WFO.
Perhaps you can tell it's our favorite pizza appetizer.
[Photo credit to Wes Berry.] |
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