Six years ago, an oven I built in St. Charles, MO.
Due to the other cooking elements desired in the same space, we designed a long dome 4' wide and 5' deep.
I built the 'core' and the on-site masons finished the exterior, which included a charcuterie (left).
There are some ways a long dome
can provide more versatile cooking options.
|Starting the St. Charles oven.|