|doug's dome via phone and email|
|David S.'s oven with TBO help|
I've gotten hundreds of emails requesting advice, concerns, and once in a while regrets on ovens built without the technical knowledge to make them work properly. I respond either by email or phone.
|complete oven with woodbox|
I don't like getting emails that I haven't asked for and I don't broadcast offers, solicitations, or birthday greetings to blog visitors I don't know. If you comment on a post or if you pass on thoughts (as happens in forums), I'll thank you once and be silent. That's the promise.
|Built by a bloke in Western Australia|
after we talked on the phone
“If your oven is stoked properly, you will use very little wood but get a very fast temperature rise.” – This is one of the things that you must consider in making your own brick oven. Proper stoking of the oven will make it more efficient and allow you to maximize your wood.
Such a nice information about authentic brick ovens. I also got some information about high temperature insulation. Which is very helpful for my upcoming project.
I hope this helps up the comment column count from about 30 to who knows. You can even comment on this post, like, 'Stop whining Neufeld and write more posts!"