Thanks for the kind words Tillson, but there is really nothing to be envious of.
The simplest of wood fired ovens can be constructed just using a few second hand bricks, and I'm sure that said build would give just as much satisfaction to the user.
Being honest, mine is very OTT, and is highly efficient in respect of insulation properties, with the outside of the main dome never getting remotely warm. It also stays hot enough to cook on for nearly five days. I normally start of with something like pizza, then bread, then slow roast, then casserole, and if really keen finish with meringue.
I love cooking outside, and whilst I constructed the stove for my use, it was also a business idea that never came to anything. Being bespoke and not an off the shelf modular system, the costs just didn't add up, and it would never have been viable, or affordable.
I frustratingly also made it too big! I got sucked into researching the build, and inevitably ended up taking on board what was written on forums. There are two main sizes used 36" diameter and 42" diameter. Stupidly I choose the bigger, thinking that it would be more practical, but it isn't, as it takes longer to heat up, and uses more wood. The latter is of no importance to me, but time often is.
Forums was also another bad move when it comes to buying materials. Not being rude, but I think that many people that build them are either DIY fanatics, or clueless office workers, with no practical experience. Using stated materials lists from countless builds, I ended up with almost a third of the materials left over, and the price of refractory bricks and insulation is horrendous money. I can only assume that people waste more than they use.
Anyway, I try to use it at least once a month, and have gained many new friends since building it. It's pointless firing it up just for myself, my wife and my daughter, so I invite anyone and everyone around. Next year will also see the start of a monthly beer and pizza club. I had a couple of tries at this over the last year, and it proved to be very popular. Again, it's just an open invitation, the only stipulation being that people bring along a few beers and some pizza toppings.
The lamb and pork cooked in it today, in readiness for tomorrow came out beautifully. The meat was left to slow cook for 8hrs, pretty much all of the residual fat disappears completely, and the meat just melts to nothing in the mouth. I love food.
This was the very first pizza that I made and cooked. Actually that is a bit of a lie, as my daughter is the dough/pastry expert. I'm crap at it! Note the home made pizza peel.
