(http://i428.photobucket.com/albums/qq6/res31976/Mobile%20Uploads/IMG_20160312_141351065_zps6rayfubk.jpg) (http://s428.photobucket.com/user/res31976/media/Mobile%20Uploads/IMG_20160312_141351065_zps6rayfubk.jpg.html)... Not a bad deal
Anyone know how long it would take to heat that thing up?
What I like about pizza on the kettle is if I have dough, it is not a problem heating up the kettle while I'm prepping everything else. Backyard ovens like these seem to require a more planned event. You gotta burn a lot of wood to get 'em up to temp.
so true about wood... But cool oven would love to have
Stack in the back? I wonder if there's any baffle inside to route the smoke and heat to the front of the oven before it doubles back and heads up the stack.
I wondered about that stack. Maybe the intent is to build the fire to the side?
I helped a friend of mine move out of a house that had a wood burning pizza oven similar to that in the back yard except it was a stone one that was built in place. I'll have to ask if he used it and what it was like. I can't imagine the thermal lag of any of these big, heavy pizza ovens being anything less than serious with a substantial fuel requirement just to get it all up to temperature. I imagine they'd be good for pumping out quite a few pizzas once up to cooking temperature though.
The item to the left of the pizza oven in the picture caught my attention too. A Bluetooth digital electric smoker? Now that's depressing...
Who's gonna be the first to put that thing on a kettle?