|Kiln shed and wood pile a lot like my old one|
|Almost identical kiln to my old one|
|A recent 48" oven I built|
My first oven (still in use) was built on the Pompeii model, a style I still advocate. Those old bricks, some of which were witness to bread baking many years ago, now see dozens of meals, bread, roasts, pies, pizzas as well as the people I feed.
|My first brick oven|
As a potter, I burned 12 cords of softwood a year. As a baker I burn an armload of hardwood each firing. If anything, the bread has gotten better.