tag:blogger.com,1999:blog-47966806932684727162024-03-13T06:09:30.880-04:00True Brick OvensDavid Neufeld builds authentic brick ovens much like those used for centuries all over the world. Custom designed to compliment both the entertaining environment and the cook's propensities, these ovens hold heat for up to three days on one firing with a small quantity of wood. Visit his website at: www.truebrickovens.comDavid Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.comBlogger457125tag:blogger.com,1999:blog-4796680693268472716.post-57899504331155473142023-09-12T10:26:00.000-04:002023-09-12T10:26:54.049-04:00A Whole Lot of o<p> I have taken some time off from posting, primarily because this blog contains so many detailed posts on how to build and use brick ovens; I'd run out of sub-topics and I had many projects, that although new and exciting, I felt didn't add to the sum of knowledge I wanted to share. </p><p>I offer this post as an update. I've chosen to use my energies in my 70's to build only ovens that will get used nearly constantly, for caterers, restaurants, and bakers. I've also taken time to teach young masons how to build ovens with the detailed knowledge that I've acquired and to offer workshops for people wanting to build an oven for their home use.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRI325KhjWPSpd4netFloImht2tns4n9Hl57Cq_clYtRMnyaK_rXego0_Z95SzNk74QIsVpFM8jTc04oR5C4mYb_cbI6WLqKHFUV-3aa0s-ot6GRzXBGRwy5u6c23rRWx_DcS4MQmOq6TWL3zUG75SzOhwWHn39kfpLiFLZjF5oqbMWpP93Wl5B-9wjg/s3882/publish-2%20(1).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2840" data-original-width="3882" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRI325KhjWPSpd4netFloImht2tns4n9Hl57Cq_clYtRMnyaK_rXego0_Z95SzNk74QIsVpFM8jTc04oR5C4mYb_cbI6WLqKHFUV-3aa0s-ot6GRzXBGRwy5u6c23rRWx_DcS4MQmOq6TWL3zUG75SzOhwWHn39kfpLiFLZjF5oqbMWpP93Wl5B-9wjg/s320/publish-2%20(1).jpeg" width="320" /></a></div><br /><p><br /></p><p>There are many FB sites on brick ovens. I find them a bit frustrating because they either have posts on ovens that are cast refractory ovens (which I don't recommend), or they present ovens that people have built lacking the qualities of a successful oven. They also serve to advertise professional builders' projects who have a lot of info that the amateur, or failed builders, seem to want help from.</p><p>That said, I'm still enjoying the business. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippJ0yjn9Hzx7libVdGh17IpB0cChDfo81Bb14GGkO_6CMOCMV41seGgurqze9Hx_hZDsJX884v_LYpsY5h2R-KxIncpgu9TN6myqNJYhn3lFmowiOAHhZTV9umxo9rO6djbRlpvuEpSVTTB7SpQjn33jTW4dJojh9svRPbfV8-fvABDR-EZakPDnGh7g/s640/IMG_2988.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippJ0yjn9Hzx7libVdGh17IpB0cChDfo81Bb14GGkO_6CMOCMV41seGgurqze9Hx_hZDsJX884v_LYpsY5h2R-KxIncpgu9TN6myqNJYhn3lFmowiOAHhZTV9umxo9rO6djbRlpvuEpSVTTB7SpQjn33jTW4dJojh9svRPbfV8-fvABDR-EZakPDnGh7g/w452-h339/IMG_2988.jpeg" title="Built in Georgetown CO" width="452" /></a></div>Shown here are four ovens built in recent times, two entirely by me, and two that required the skills of artistic welders to complete.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsLLFWuCr1DFxhf5Xhymx0jw2C4p9KC4Te8DI4SrAS1BAHEwxKnPMjbl5_kCNlsyVHK_tFq98A6iV-9u4LDBz29Ak6nFlgHHcPKGXIkgbE3YhFVlMG5D2lDw8nfcqSBhPgPifT5FXy3yJKJb3MCK6FVV8ljRx9aTKaqv3RotH37JW0eBDaQzYIK3BMF0/s1811/Oldfield%20Oasis.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1811" data-original-width="1125" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsLLFWuCr1DFxhf5Xhymx0jw2C4p9KC4Te8DI4SrAS1BAHEwxKnPMjbl5_kCNlsyVHK_tFq98A6iV-9u4LDBz29Ak6nFlgHHcPKGXIkgbE3YhFVlMG5D2lDw8nfcqSBhPgPifT5FXy3yJKJb3MCK6FVV8ljRx9aTKaqv3RotH37JW0eBDaQzYIK3BMF0/w267-h429/Oldfield%20Oasis.jpg" width="267" /></a></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt1ItcEbH5FNqpyIbS8RoAHe9rqT2yRvWDagBcSL0w5O7Gd2vjaBCJE2NNEKgoOOxj5YtA7IfRnVGz5PB-SnPBrCsOln5lj4gr3clgYV4CerUtnQulrsD0alQAGN5uzj3IjkgekdPmlRmEiCPHIkvnvjfyYrrp3Ml6IUpERwT-m_IzBBLxnFF92t4Rtg/s640/IMG_0497.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt1ItcEbH5FNqpyIbS8RoAHe9rqT2yRvWDagBcSL0w5O7Gd2vjaBCJE2NNEKgoOOxj5YtA7IfRnVGz5PB-SnPBrCsOln5lj4gr3clgYV4CerUtnQulrsD0alQAGN5uzj3IjkgekdPmlRmEiCPHIkvnvjfyYrrp3Ml6IUpERwT-m_IzBBLxnFF92t4Rtg/w500-h375/IMG_0497.jpeg" width="500" /></a></div>This last one was designed to be towed by an average 4-cylinder car. The rocket shape, aside from being aerodynamic on the road, riffs on early comic book rockets. It's 32"x 45" elongated dome interior is approximately the same floor space as a 38" diameter dome. <div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuFj7Q2MyulDkvk30BJM_B70IWbh0ZCcEuT5HLxdhIvMdjHRL9YL1D1sE6yTLLlC-3yQ4qLMA8ZzFnF0N-xUlpBOSTEOQmsS_lNli89vaPRssOy2-avgqaY2_8xDrpfMC0fKzE_1-G7jV2ND4F5sp4ce0wvG-H-K0vppr4b35lLBHxTKawT4R87ZGpW8/s3882/publish-2%20(1).jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRJ9QW0jZQYp92w5-D0-l2ltlSeXZgSqCA58mMKvFkfCyuwlX24UMq0whm0w-Gq6-EAQHIxQqetLNTSN6oukDwMIQqdJ4-9lfuXJp_tMHnuMHJ8dbZGkJD8LBOO5PDFfTvNf-kTqo0B84gJweux3NtwN9IvWHaQMeOzvjFLiM9skipF95lOi1WEgP0Bg8/s640/IMG_0495.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRJ9QW0jZQYp92w5-D0-l2ltlSeXZgSqCA58mMKvFkfCyuwlX24UMq0whm0w-Gq6-EAQHIxQqetLNTSN6oukDwMIQqdJ4-9lfuXJp_tMHnuMHJ8dbZGkJD8LBOO5PDFfTvNf-kTqo0B84gJweux3NtwN9IvWHaQMeOzvjFLiM9skipF95lOi1WEgP0Bg8/w316-h421/IMG_0495.jpeg" width="316" /></a></div><br /></div><br /></div><p><br /></p></div></div>David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-49106479686828976532021-07-14T16:04:00.000-04:002021-07-14T16:04:13.052-04:00A Wood-fired bake oven from Adobes<p> Just before the pandemic hit, I was over the border in Mexico with an old friend I hadn't seen in almost 40 years. The man has everything, a beautiful family of five with his Mexican wife, a handmade round adobe house, the respect of his community, four old Volvo's kept going with spit and piano wire...</p><p>What could I give him?</p><p>Just up on street, down another, on the edge of town, is an adobe maker, a woman in her fifties turning out hundreds of adobes a week. They are laid out on edge drying in the sun; later, they'll be stacked in a scove (a rectangular pile that is both the adobes and the kiln) and fired to maturity.</p><p>Our goal, my friend and I, was to build an oven with the least possible cost and of local materials. We chose green (unfired) adobes. These would be easy to cut, the very mud that they are made from would serve as mortar, and they were cheap.</p><p>We also had limited space and an existing barbecue platform (next to the wood-fired hot water heater).</p><p>Vamos pues!</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpVEwanvD5VNfZ44EgZJY2mSZqW9pWTRQBIu9YOPINDl03OQc5chfEUZAnSCPkv-rSYf187Fh_wTnRqc9P-zcCXFn3B8uTGLFhiroguWBDeZN5eBTgRUKeTE1hijvwahBK2jZPKp_414/" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1536" data-original-width="2048" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpVEwanvD5VNfZ44EgZJY2mSZqW9pWTRQBIu9YOPINDl03OQc5chfEUZAnSCPkv-rSYf187Fh_wTnRqc9P-zcCXFn3B8uTGLFhiroguWBDeZN5eBTgRUKeTE1hijvwahBK2jZPKp_414/w231-h174/IMG_3251+%25281%2529.jpeg" width="231" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjRulO8K_PZOf0HzFSGwg6zWHM7ckcLTmv031QPNqgIalLsYZ7ZweZOvHkI_5pSVQvElFrmnp5RZ930crGjDbyiqth838O-1UkE4IZVvHNV16y0h2XN5xoTIqi2HYGBNqiWnUTa4fth8/" style="clear: left; 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float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMzaanIjFC7sVX08Zh3qY50vhmmBfv6FSFlN9QcDDKRmFQxpdtGTRr1pNeizxE5gcHqM_XMQNwUPdQZsxC0QjpuJfczFRvRqrftnoScY6kZLBfH8DJB8jYXEgugHVT_2-i4-XOdNqq3c/" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMzaanIjFC7sVX08Zh3qY50vhmmBfv6FSFlN9QcDDKRmFQxpdtGTRr1pNeizxE5gcHqM_XMQNwUPdQZsxC0QjpuJfczFRvRqrftnoScY6kZLBfH8DJB8jYXEgugHVT_2-i4-XOdNqq3c/w217-h163/IMG_3263+%25281%2529.jpeg" width="217" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFX0TXYJdII1z-zIOvZY9O0sCIFxLaZttqSKPPt04L-wCttZkyRl62GdPM6eB5y4uWRGKjxnx1zwxbbZbu7rQNfonuJ7nlNbM1gnz9Qqwd5SLFwTQb8FxRM-MHRD-6iXKGWRITpxcNchc/" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFX0TXYJdII1z-zIOvZY9O0sCIFxLaZttqSKPPt04L-wCttZkyRl62GdPM6eB5y4uWRGKjxnx1zwxbbZbu7rQNfonuJ7nlNbM1gnz9Qqwd5SLFwTQb8FxRM-MHRD-6iXKGWRITpxcNchc/w242-h182/IMG_3265.jpeg" width="242" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5Fybcr_dNJ61vEVnd9eiCxO36iCc8mbw2xkwdgcqBbnYkwMqq0uKIXwpFlRnvpQ9coJsgfgRWPh1gP_lPhpToFBcFePKtNoQxILmG0IkSbxTdsNQq_iXowfNhcWfVJGA_R3eFk1h37o/" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5Fybcr_dNJ61vEVnd9eiCxO36iCc8mbw2xkwdgcqBbnYkwMqq0uKIXwpFlRnvpQ9coJsgfgRWPh1gP_lPhpToFBcFePKtNoQxILmG0IkSbxTdsNQq_iXowfNhcWfVJGA_R3eFk1h37o/" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qIVNhIf_wlN5USQDAjRAdSRV6NkmXSBCFXAQGDISSSiSe9SAdWDg2yKBxDj0JXEa-HG9XZyXdMhZdAfbpQEzltkW17DKcYO20ylwoNdWyPa3A4inCay7MUDhCmpC0soxmFeAsZFVnrU/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qIVNhIf_wlN5USQDAjRAdSRV6NkmXSBCFXAQGDISSSiSe9SAdWDg2yKBxDj0JXEa-HG9XZyXdMhZdAfbpQEzltkW17DKcYO20ylwoNdWyPa3A4inCay7MUDhCmpC0soxmFeAsZFVnrU/w486-h365/IMG_3269.jpeg" width="486" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_9IZWdQyjEcniPDfKIgCcdBORCBayASnYU4vlFjo5i_HWUzUFqbErLLzaUPHhxCHFlE33rs-JcipdPP8P2kpyYnB2bC0uV5Qy9TC5ZSREOoKBw0s7WNKgCOAnSFrvvVeKXCDBZrLRng/" style="clear: left; 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margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeT8p76BdjqbZcDWqBmdfzSqets88P0FPWCaMpJtWeRd4TGx7KtnYYP8bNYY3Sn2TxaMBXtXh-kEc_M9gd0KzL-XLrLRYyRJxvIF3pFFaRchQzDSdFhXuo_Xwbipc62OrdZSVLNlrSB4/" width="180" /></a><img alt="" data-original-height="1536" data-original-width="2048" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5Fybcr_dNJ61vEVnd9eiCxO36iCc8mbw2xkwdgcqBbnYkwMqq0uKIXwpFlRnvpQ9coJsgfgRWPh1gP_lPhpToFBcFePKtNoQxILmG0IkSbxTdsNQq_iXowfNhcWfVJGA_R3eFk1h37o/w276-h207/IMG_3279.jpeg" width="276" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBWvJgaSzRL3I2xdnSallSHapXXaEwEQPr6-kj5PqgfVsQhIhZlPddSXitwGu4FvrGnS43aLv4Aa-Nq4zrtS-Jm8ifRPd6fBvehdfkzwIX1_mNX6tIFH2nD63d4tffRXfAlyPcKSaJX0/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBWvJgaSzRL3I2xdnSallSHapXXaEwEQPr6-kj5PqgfVsQhIhZlPddSXitwGu4FvrGnS43aLv4Aa-Nq4zrtS-Jm8ifRPd6fBvehdfkzwIX1_mNX6tIFH2nD63d4tffRXfAlyPcKSaJX0/" width="180" /></a></div><div class="separator" style="clear: left; 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float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesKZHTf0nXrk8Sx8uxwoc6M-F1JNYwmcZpH6uCeAeQZANGZz5C4bUKJBflogTQElTmJQiDklMi9SuNQWdT9A1KcjfPPBlHH5CxDNXU4MiR4NnZu5ZHKIeLhhjOPxfz7Js-MrpiZqBCt0/" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBWvJgaSzRL3I2xdnSallSHapXXaEwEQPr6-kj5PqgfVsQhIhZlPddSXitwGu4FvrGnS43aLv4Aa-Nq4zrtS-Jm8ifRPd6fBvehdfkzwIX1_mNX6tIFH2nD63d4tffRXfAlyPcKSaJX0/" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zlxn9tY-X34I8vHo6zjTQOS6AqdsXS0xul4FsbjXTxOiYArX5S-gVIi2zXKzsAubzSVl8XbSmnNb5f-hKC9Nnp2EfMh-rYbYJalHP5z3nJzqvRcbDoyxF_V5x359w_8NANV8ubGaFRE/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zlxn9tY-X34I8vHo6zjTQOS6AqdsXS0xul4FsbjXTxOiYArX5S-gVIi2zXKzsAubzSVl8XbSmnNb5f-hKC9Nnp2EfMh-rYbYJalHP5z3nJzqvRcbDoyxF_V5x359w_8NANV8ubGaFRE/w282-h376/IMG_3296.jpeg" width="282" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oxrB01yfZuhcqEDMdlDkowO3q43n5AXkmC2FHXfwya8MClmBquw9EL_jONdqjIYryTKNWjEP3shFbQlxqXP-VVcaMQmTPjg-_ApKo5jEXNdlhuRXA7Uq-ivygtQcNycfcblUArqefSw/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oxrB01yfZuhcqEDMdlDkowO3q43n5AXkmC2FHXfwya8MClmBquw9EL_jONdqjIYryTKNWjEP3shFbQlxqXP-VVcaMQmTPjg-_ApKo5jEXNdlhuRXA7Uq-ivygtQcNycfcblUArqefSw/w231-h307/IMG_3293+%25281%2529.jpeg" width="231" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com2tag:blogger.com,1999:blog-4796680693268472716.post-31571993490110790342021-06-14T14:08:00.000-04:002021-06-14T14:08:23.535-04:00Hybrid Brick Ovens<p>It is possible to build a <i>partially</i> brick oven. The reasons vary; you cannot afford the materials for a full-on brick oven, you like cob ovens but want to strengthen the mouth and provide a chimney, or some other local material could also work.</p><p>I have encountered and worked with these variations.</p><p></p><ol style="text-align: left;"><li><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4AEzfQIFW0gLq97Defj_1qsSnm6-0pEyr-R7xcpkI-hvUyaxnKaCqfcS_lwgQG_X4vgCK0tvAk32TMDb2LTRp5BoTypi97GgDe0EaVyJZ_s5_MVB4vcdY7zc4OMtjiba2VbxjN4ek5s/s1600/Winchester+oven1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4AEzfQIFW0gLq97Defj_1qsSnm6-0pEyr-R7xcpkI-hvUyaxnKaCqfcS_lwgQG_X4vgCK0tvAk32TMDb2LTRp5BoTypi97GgDe0EaVyJZ_s5_MVB4vcdY7zc4OMtjiba2VbxjN4ek5s/s320/Winchester+oven1.jpeg" width="320" /></a></div>Economics: The ovens I build are expensive because I use materials that are both durable and costly. I do this because those materials work best but also because the exterior finish of the oven is more involved, takes more time, and is worth keeping for decades, if not centuries. But HAVING AND BAKING in a less expensive oven is a good start and it is better to build on a small budget than not build at all.<br /></div></li><li><div style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ydjeDaR47MN1WIlotJOMNmRO2xxHYclZE8URxxeZ19mNR_6mKfJp64EWBg3y3xnBo5mrGhuvtGJnmnAzL9Usm6P0tN27093ZUjVoC56riu7j6mUKXf1R-7AglHpcd1OzuEYHlw9MGSA/s2048/IMG_0440+%25281%2529.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ydjeDaR47MN1WIlotJOMNmRO2xxHYclZE8URxxeZ19mNR_6mKfJp64EWBg3y3xnBo5mrGhuvtGJnmnAzL9Usm6P0tN27093ZUjVoC56riu7j6mUKXf1R-7AglHpcd1OzuEYHlw9MGSA/s320/IMG_0440+%25281%2529.jpeg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">mouth and face ready for <br />cob dome</td></tr></tbody></table>Cob ovens, made from a mixture of clay, sand, and sawdust are very economical, easy to build, and moderately durable. The fire exits the mouth directly and the oven needs shelter to protect it. The cob oven's mouth is especially vulnerable and there is no chimney to direct flue gases away from the user. Enter the Hybrid. A brick mouth, face, and flue enabling a chimney to be attached.</div></li><li><div style="text-align: left;">Other materials may be available. A couple of years ago I built an oven in Mexico using raw, unfired adobes. In some locals, there may be reclaimed red-brick, cut stone, etc. Castable refractories, though expensive may simplify the process.</div></li></ol><div class="separator" style="clear: both; text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXCmvq3nmsstjOcz-rxm2Ex_MfHNTFL_LZMEjn-FiNSRfEDGz_JzGKyFjlBaCXuBmbq9yokZQotcHAtaWRQbDksnTEK19gVVrmns6pU6Kv163sJdQBwi3y-bDeiolmIwcEWnWfUcMEPE/s2048/IMG_4329.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXCmvq3nmsstjOcz-rxm2Ex_MfHNTFL_LZMEjn-FiNSRfEDGz_JzGKyFjlBaCXuBmbq9yokZQotcHAtaWRQbDksnTEK19gVVrmns6pU6Kv163sJdQBwi3y-bDeiolmIwcEWnWfUcMEPE/s320/IMG_4329.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">cast mouth and face spliced to a dome <br />made from chunks of fire brick<br />over a sand form</td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsg7dMiDS-O1u-VUJe8MytYYdRCDx_hhj4Cwtbg_RwHFakN8WDtq-k8J_Vk3GFWg0sAKIilMgBagArI9Pwvbg_Y_opeiEf42wfPFYybmV4-HJET2BY2Kb7Lo75WlPgkjWRt_AZMfeZfw/s2048/IMG_3291.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsg7dMiDS-O1u-VUJe8MytYYdRCDx_hhj4Cwtbg_RwHFakN8WDtq-k8J_Vk3GFWg0sAKIilMgBagArI9Pwvbg_Y_opeiEf42wfPFYybmV4-HJET2BY2Kb7Lo75WlPgkjWRt_AZMfeZfw/w313-h417/IMG_3291.jpeg" width="313" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Raw adobe oven with red brick floor and mouth</td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxOCCobpxuARaF3_GOe5VhVi6dMWY229Kd6hH5zxgcQ6hFW9tYxUpSOXj5Mu7ABDAkROfyqVxDeSgbFF8fuU6Cc22Nu95uR-udD3SwBs0uLxkZUR-CoS0KNyP2bs-fr20womv9InFKEc/s2048/IMG_3279+%25281%2529.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxOCCobpxuARaF3_GOe5VhVi6dMWY229Kd6hH5zxgcQ6hFW9tYxUpSOXj5Mu7ABDAkROfyqVxDeSgbFF8fuU6Cc22Nu95uR-udD3SwBs0uLxkZUR-CoS0KNyP2bs-fr20womv9InFKEc/w443-h332/IMG_3279+%25281%2529.jpeg" width="443" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hip style vault from raw adobe (Mexico) 2019</td></tr></tbody></table><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br />Stay tuned for more detailed posts on the above.<p></p><br /><div><br /></div>David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com1tag:blogger.com,1999:blog-4796680693268472716.post-85603712712145788712021-06-12T14:19:00.000-04:002021-06-12T14:19:09.663-04:00The Future of Brick Ovens<p> <br />The title of this blog suggests I know the future of brick ovens; I don't. In the fourteen years I've been building traditional brick ovens, wood-fired ovens have become increasingly popular. The result being that there are hundreds of 'models' to choose from; ranging from castable shells to lightweight steel fire chambers in a full range of prices.</p><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYquu0TA4Fukt7vCHw_MzcrUJZMAGzj4-ZZDEaq_Hg2cGxT3aGDiKjeQBMH0G9bAonMp3Q48X_wLtmRLs5gCymCvJWIDJRgyzRcVb3mXbyqsfoqSLVkLl6TCc-7UIZJeYR_YlTN6mNo_c/s2048/IMG_8660.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYquu0TA4Fukt7vCHw_MzcrUJZMAGzj4-ZZDEaq_Hg2cGxT3aGDiKjeQBMH0G9bAonMp3Q48X_wLtmRLs5gCymCvJWIDJRgyzRcVb3mXbyqsfoqSLVkLl6TCc-7UIZJeYR_YlTN6mNo_c/w453-h339/IMG_8660.jpeg" width="453" /></a></div>It is fortunate that a small percentage of the people who want to cook in a wood-fired oven have chosen to build an actual brick oven, either themselves or by others. And despite the nearly two years since my last post, I continue to get calls and emails seeking advice. It has been the intent of this blog to provide the best information on building so that good, properly functioning brick ovens are made and enjoyed.<p></p><p>So I'll start with five points that anyone lighting a piece of wood that will fuel an oven should consider:</p><p></p><ul style="text-align: left;"><li>What will you cook? If it's just pizza then an oven with enough space for the pizza of your dreams and the heat to cook it is sufficient. More varied products like broiled vegetables, bread, roasts, pies, ribs, smoked meats or fish, or dehydrated fruits need an oven with more mass.</li><li>How much can you spend? You can build a cob oven from clay, sand, and sawdust for very little. I built an oven from Mexican adobes for a friend in Mexico for less than $100. I recommend investing in some durable materials for the mouth and flue of even cob ovens (See Hybrid Ovens post coming soon).</li><li>Where will you build it? Brick oven bakers want to use their oven all year. This is only possible if either your climate is mild or the oven is in a moderated space where the weather won't prevent use. Half of the forty-five ovens I've built are indoors. </li><li>Where does the heat go? Ideally, you want most of the BTU's from the wood you burn to stay in the oven. This happens when the design is correct and the oven is insulated; otherwise, that heat is flying away and the oven cools soon after primary use.</li><li>Is wood-fired cooking easy? Both firing up the oven and cooking in it will become relaxed and fun after the first few firings. Brick ovens are social magnets and may be the only cooking device around which people want to gather to watch.</li></ul><p></p><p><br /></p>David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com1tag:blogger.com,1999:blog-4796680693268472716.post-8914968499804299502020-01-13T16:27:00.001-05:002020-01-13T16:27:31.081-05:00Where Have I Been?<span style="font-size: large;">Friends and interested brick oven enthusiasts</span>, I have not written a post since August; no excuses.<br />
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Actually, I have both an excuse and an invitation: I have been consulting on owner built ovens extensively, including traveling to Spain to assist in the construction of a 4 meter square double chamber baker's oven. <br />
I also built one just 25 miles from my shop in Maine with the assistance of two expert masons (How fun is that?).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA8J6lSVCPZ7HbEepiBVb3oKOBGUXmqsie_9I7xs3TWaxPvVQ_d_Xg0c8v817zKRtImxpHsMI96Qilf_DM4FaqkEI3q9_M1CEelgVqWbbz3-GIqVp8NDkJczK4hbsdQXkblleZdJXtUE/s1600/St+Vincent+Is.+net.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="538" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA8J6lSVCPZ7HbEepiBVb3oKOBGUXmqsie_9I7xs3TWaxPvVQ_d_Xg0c8v817zKRtImxpHsMI96Qilf_DM4FaqkEI3q9_M1CEelgVqWbbz3-GIqVp8NDkJczK4hbsdQXkblleZdJXtUE/s400/St+Vincent+Is.+net.jpg" width="296" /></a>But, another reason stems from my wife's retirement and my spending more time with her. I still take on projects that don't interfere with our schedules but far fewer than in the past.<br />
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AND, I here introduce you to a photographic project that I am touring nationally:<span style="font-size: large;"> <a href="http://www.mergings.net/">www.mergings.net</a></span><br />
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To all of my loyal blog followers: please take a look at <span style="font-size: large;">Mergings</span>; you may add that to your list of frequently viewed blogs, OR you may continue to sift through the 475 past posts for the information about building and using brick ovens. Future posts will be written when new and essential details are added to the lot.<br />
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I still welcome questions about brick ovens and I have projects in the works for the future including continuing to bring my portable oven to the Kneading Conference in Maine.<br />
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Thanks,<br />
David Neufeld<br />
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<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com2tag:blogger.com,1999:blog-4796680693268472716.post-89386950006070609372019-08-03T16:23:00.001-04:002019-08-03T16:23:56.917-04:00A Bake with Daniel des Rosier<div class="separator" style="clear: both; text-align: center;">
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A couple of weeks ago at the Kneading Conference of the Maine Grain Alliance in Skowhegan, Maine, I managed my portable brick oven for Daniel des Rosier of Boulangerie des Rosier in Quebec (<a href="https://boulangeriedesrosiers.com/home/#">https://boulangeriedesrosiers.com/home/#</a>).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwnjw-7IiwZNBH5NWNuynw5XWmQLD5b249tjLHObiuxFYLqKtPBwuDuxn8-ZVo7WWvZinsGc_vxGApIXparpiXPb0YS87Qi7_AP0g89MTsZDZz3E87Rm6u8z3RAZ6OuMrtDAU3iZQhAE/s1600/IMG_0741.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwnjw-7IiwZNBH5NWNuynw5XWmQLD5b249tjLHObiuxFYLqKtPBwuDuxn8-ZVo7WWvZinsGc_vxGApIXparpiXPb0YS87Qi7_AP0g89MTsZDZz3E87Rm6u8z3RAZ6OuMrtDAU3iZQhAE/s400/IMG_0741.jpg" width="300" /></a>Daniel and his workshop participants started working earlier than anyone (5am) and continued through the three days culminating in a bake.<br />
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Because Daniel does not use a brick oven at his bakery, he depended on me to provide both the oven temperature and atmosphere and an oven that could accommodate multiple bakes on one firing.<br />
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Without an undue amount of self-congratulation, I nailed it. I don't generally due the baking in my family; I'm the fire maker. Twelve years of experience firing brick ovens has honed my sense of the fire/temperature equation. Add to this, my advocacy of building ovens with sufficient mass AND excess insulation and I make ovens that will satisfy a demanding (but fun) baker like Daniel.<br />
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I was up at 4:30 on bake day having banked the fire the night before. Daniel had the 520F oven for his four-batch bake of 70 loaves. Throughout the day, I adjusted the oven for others, sometimes bumping the oven up to 700F for Kerry Altieri's focaccia and back to the 400-500F for more of Daniels breads. We finished with pastries at about 380F. A pleasure all around.<br />
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<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com1tag:blogger.com,1999:blog-4796680693268472716.post-7578403730545467612019-04-09T09:38:00.000-04:002019-04-09T09:38:05.345-04:00Catching the Flue<div class="separator" style="clear: both; text-align: center;">
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The placement and the design of the brick oven flue is critical to the function of the oven.<br />
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I have heard and seen many mistakes made in this area, mostly due to the assumption that a brick oven is some kind of fireplace. It isn't.<br />
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The goal of the brick oven is to contain the heat from the fire in an isolated chamber. If air passes through the chamber on the way out of the oven i will be difficult, if not impossible to get the oven to temperature.<br />
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Some historic ovens in some cultures don't have flues. The smoke simply pours out of the chamber and drifts off. This is okay if the oven is located where abundant smoke doesn't effect the baker.<br />
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But nearly all European style ovens, the design that was brought to north America, have flues.<br />
The white oven above is a traditional old Greek oven, no flue and low to the ground. The oven at the top of the post is one I designed and built for a customer who was born in Greece and wanted it to feel like ones she remembered. It incorporates a flue so that the baker isn't cloaked in smoke.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtp1X7g2G83Zw6VPWNzRlKvOYKaCVWbIXlxDYuXwLEYRFtZHzSTOu7v1cg7aymAwgGC1waItmoLhdW6vM3Xzl2l3KU9RHxvxtf288_kvTaiqjEA8Jjigmy87TX4e0mHbHwE_biE8JU0z0/s1600/Jan+15-7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtp1X7g2G83Zw6VPWNzRlKvOYKaCVWbIXlxDYuXwLEYRFtZHzSTOu7v1cg7aymAwgGC1waItmoLhdW6vM3Xzl2l3KU9RHxvxtf288_kvTaiqjEA8Jjigmy87TX4e0mHbHwE_biE8JU0z0/s320/Jan+15-7.jpg" width="320" /></a>Technically, the flue is the hole at the top of the arch between the mouth (the dome entrance) and the face. The mouth arch allows you to shut the oven entirely with a door. The dimensions of the flue are in proportion to the oven and the chimney For instance, if the chimney is to be an 8" by 13" flue tile, the opening needs to match. If it is a stainless steel insulated pipe, then the area needs to match.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60YLdHQfCLsw_qW_Ohg31Ey9pEmbSn_93NHnHfIH4G_F78CoZ_ylp5X5iJRXuw4wkqItEbWHlT1-KM5wioT2c7heY1ghdoxLBdIOfKp0ZQ3JHSnS8qJTjFkMLUcDXfeAnWlWAcaoPO9Y/s1600/dome+build_-10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1369" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60YLdHQfCLsw_qW_Ohg31Ey9pEmbSn_93NHnHfIH4G_F78CoZ_ylp5X5iJRXuw4wkqItEbWHlT1-KM5wioT2c7heY1ghdoxLBdIOfKp0ZQ3JHSnS8qJTjFkMLUcDXfeAnWlWAcaoPO9Y/s320/dome+build_-10.jpg" width="273" /></a>Indoor ovens, as I design them, have dampers (and not incidentally channels that bring air from outside of the space).<br />
Indoor ovens need to have a good draft as excess smoke is not welcome indoors. Both the diameter of the flue and the height of the chimney contribute to good draft.<br />
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Often, you can feel the natural draft even before you light the first fire or you can light a candle and watch the flame being pulled upward.<br />
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The actual techniques for constructing the flue opening vary depending on the size of the oven and the materials. Refer to past posts for details on arches, mouths, faces, cutting bricks etc.<br />
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<tr><td class="tr-caption" style="text-align: center;">Good draft means no soot on the face</td></tr>
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<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com3tag:blogger.com,1999:blog-4796680693268472716.post-37810369329631961342019-03-28T11:44:00.001-04:002019-04-09T09:01:22.820-04:00Brick Oven Building Workshop at 2019 Kneading ConferenceIn case you will be there: <a href="http://mainegrainalliance.org/">Mainegrainalliance.org</a><br />
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<span style="font-size: 18px; font-weight: bold;"><span style="color: white;">2019 Kneading Conference Workshop Spotlights</span></span></div>
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<div style="font-family: Arial, Verdana, Helvetica, sans-serif; font-size: 16px; font-weight: bold;">
<span style="color: white;">Brick Oven Building Workshop </span></div>
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<span style="color: white;">Led by David Neufeld of True Brick Ovens</span></div>
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<span style="color: white; font-family: "arial" , "verdana" , "helvetica" , sans-serif;"><b>This workshop will cover the technical aspects of building brick ovens with fire brick. Throughout history, the dome has been the traditional and most durable shape for brick ovens. Starting with the readily available rectangular fire b rick, attendees will be shown how to shape bricks to form a perfect dome. Construction of the oven mouth and face arches as well as flues will be demonstrated. Detailed hand-outs covering the insulation and mortar materials will be available to assist anyone going on to construct an oven on their own.</b></span></div>
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<span style="color: white; font-family: "arial" , "verdana" , "helvetica" , sans-serif;"><b>David has built over 40 residential, bakery, and restaurant ovens since founding True Brick Ovens in 2008. His work as a stone mason extends back nearly fifty years. Learn more about David's work:</b></span></div>
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com3tag:blogger.com,1999:blog-4796680693268472716.post-85474449509329726162019-03-14T18:40:00.000-04:002019-03-14T18:40:03.458-04:00The Ubiquitous Brick Oven<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYu-Ygr_yfaGd9eadYBPZjPzQw_AGC1arlc_41D6LDfHi9DOHy5hoqOH3Bkh5UJ1tmEYTVQQeM0woMqEmJ9NkUUs2UJwcWEdMKDdbgGLNPi-mkx1P0Sz699hhMTG6dqCrUshK6zKcNUc/s1600/Civil+War+ovens-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYu-Ygr_yfaGd9eadYBPZjPzQw_AGC1arlc_41D6LDfHi9DOHy5hoqOH3Bkh5UJ1tmEYTVQQeM0woMqEmJ9NkUUs2UJwcWEdMKDdbgGLNPi-mkx1P0Sz699hhMTG6dqCrUshK6zKcNUc/s400/Civil+War+ovens-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of many ovens at Fort Clinch, FL</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay9uGoX34sqEHsCQ7Tdpy85OT305XCgMQk3pp6ZrBkPxJsOMA9M7Qz0zMBKgtmMi0zHzB9JPxHhyphenhyphenaY2Opz1DYJ_y49ASLnAmXUNAsKmUGj4K5Wn-T2oThQaPWxwofcnqd0zNPvJdC07U/s1600/Civil+War+ovens.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay9uGoX34sqEHsCQ7Tdpy85OT305XCgMQk3pp6ZrBkPxJsOMA9M7Qz0zMBKgtmMi0zHzB9JPxHhyphenhyphenaY2Opz1DYJ_y49ASLnAmXUNAsKmUGj4K5Wn-T2oThQaPWxwofcnqd0zNPvJdC07U/s400/Civil+War+ovens.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen in Telfair Academy house in Savannah, GA</td></tr>
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Prior to the twentieth century, brick ovens were everywhere. In Italy, they are as common as barbecue grills are in the U.S. In the rest of Europe, you can find one in every town, whether it is in use or not.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtp6tG_UUl5vimR-bb9Yyi6AR7QMEFNP7aj6_QOruweIH7uHMA296S05Ors2DNTsx4Bk6UVlKaLh4TtlYQ1xWU_F5RKC_Nczj7AbDiNNZcuhqymECOFpQt1XmJvWTk_suzZ4owFlJ4dI/s1600/Urval%252C+France.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="215" data-original-width="320" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtp6tG_UUl5vimR-bb9Yyi6AR7QMEFNP7aj6_QOruweIH7uHMA296S05Ors2DNTsx4Bk6UVlKaLh4TtlYQ1xWU_F5RKC_Nczj7AbDiNNZcuhqymECOFpQt1XmJvWTk_suzZ4owFlJ4dI/s640/Urval%252C+France.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Community oven in Urval, France (circa 1500)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotvhDwc8jsS2d7Xhv4yJ513vLtmPyMaHsY_PePEENZYvvY2XYdhiNLz8vyZTJPOcAndwzOjTq-8JnkGxgp1CnC627I527V07xiyYB8vowvNanrcvP0ZtnPKVFYZJ3tP6fT13MpIWDyqk/s1600/Audrix1+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="190" data-original-width="320" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotvhDwc8jsS2d7Xhv4yJ513vLtmPyMaHsY_PePEENZYvvY2XYdhiNLz8vyZTJPOcAndwzOjTq-8JnkGxgp1CnC627I527V07xiyYB8vowvNanrcvP0ZtnPKVFYZJ3tP6fT13MpIWDyqk/s640/Audrix1+%25281+of+1%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">community oven in Audrix, France</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bQYGmrSJXmTeqWDHmwkqnSY11NejsAX3ReeKLjbFv2YsJBVaTx2f00HQyGewCZpUwojuqa3eDz4Q_ifDpS96sc07bqtyl1M666KXxEDYxJJyX3D2odCfTEVy9qMS0r0wGDCSyE1BleM/s1600/old+french+oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1074" data-original-width="1600" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bQYGmrSJXmTeqWDHmwkqnSY11NejsAX3ReeKLjbFv2YsJBVaTx2f00HQyGewCZpUwojuqa3eDz4Q_ifDpS96sc07bqtyl1M666KXxEDYxJJyX3D2odCfTEVy9qMS0r0wGDCSyE1BleM/s640/old+french+oven.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seldom used oven in small French town</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31uvGsC9kpY8SWRdzyKGlSoFzFEudajo2X0_vv_wWKbJEwYnmT78P1v-BDJnuxZJS8Ya15ndOhKf9s1SIiMMERA73rkGEJ1JQioTJpuIW8PPfYk5JQw4sju0dAXTV5zfANyIk6sg2IMU/s1600/pompeii+w+Vesuvius.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="402" data-original-width="600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31uvGsC9kpY8SWRdzyKGlSoFzFEudajo2X0_vv_wWKbJEwYnmT78P1v-BDJnuxZJS8Ya15ndOhKf9s1SIiMMERA73rkGEJ1JQioTJpuIW8PPfYk5JQw4sju0dAXTV5zfANyIk6sg2IMU/s640/pompeii+w+Vesuvius.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2000 year-old bakery oven in Pompeii, Italy (Vesuvius in background)</td></tr>
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<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com2tag:blogger.com,1999:blog-4796680693268472716.post-29971144395390884752019-03-13T16:20:00.000-04:002019-03-13T16:20:44.675-04:00The Grey Market in Savannah<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsa0fbSvSkdYQoUKnJQ6Mn3ZM2ZetfTWtHaNRBveHQsPogRlNajfkI_zLfhMPnBU-UtSgEm8j9crkSsfyfdaAvoWFqlwvCjHHYlvh5Sb9vLEdn4Ir8uq6uIGEBz9Qi0kPP8wWPpTlxRc/s1600/matthew+grey+market.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsa0fbSvSkdYQoUKnJQ6Mn3ZM2ZetfTWtHaNRBveHQsPogRlNajfkI_zLfhMPnBU-UtSgEm8j9crkSsfyfdaAvoWFqlwvCjHHYlvh5Sb9vLEdn4Ir8uq6uIGEBz9Qi0kPP8wWPpTlxRc/s640/matthew+grey+market.jpg" width="640" /></a></div>
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Sometimes ya just can't help but meet great people. And then sometimes, there are amazing coincidences. Matt, the baker for The Grey Market and The Grey in Savannah, Georgia took our order at the market one recent afternoon. I had the fried oysters with chow chow on some great baguette-like bread. Afterward, he asked how it was (I try new foods wherever I go). I said the oysters and chow chow combo was great and so was the bread. "I'm the baker" says he.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaark-1wGpqQpCeB1uKKRVnz31gWPQYFno-VnIp9c2RflrVO3VHdlAvogxSwIlTlK3-8Da6xk3brCmvLI5WAnnso0mT9kEBXUM_QgjDR-isHpITD20DeMB9IRIuDKOHYOwefYwqh10hoY/s1600/Grey+Market.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaark-1wGpqQpCeB1uKKRVnz31gWPQYFno-VnIp9c2RflrVO3VHdlAvogxSwIlTlK3-8Da6xk3brCmvLI5WAnnso0mT9kEBXUM_QgjDR-isHpITD20DeMB9IRIuDKOHYOwefYwqh10hoY/s320/Grey+Market.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Grey Market</td></tr>
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<div>
"oh, I build brick ovens for bakers" says I. "I was a baker at Eataly in Boston and LA." he goes on.</div>
<div>
"A friend of mine, Don Lewis of Wildhive Farm supplies the flour for Eataly." I follow.</div>
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"Don! I learned to bake from Don." Matt says. </div>
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"Get outta town!" I shout (not too loud). We talk about Don, who is also a great guy.</div>
<div>
"I might need a brick oven some day." he says.</div>
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As often happens, I don't have a card on me.</div>
<div>
Matt writes my company name on his arm. His co-worker says he does that with important stuff.</div>
<div>
<a href="https://www.thegreymkt.com/">https://www.thegreymkt.com</a></div>
<div>
(<a href="https://wildhivefarm.com/">https://wildhivefarm.com</a>)</div>
<div>
This is all to say, that casual conversations, even light compliments can lead anywhere.</div>
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<div>
If this leads you to Savannah, say hi to Matt for me. And have a lunch at The Grey Market. Later that week my wife and I ate at the counter of The Grey (featured on this season's Chef's Table). </div>
<div>
Both places were great. Flavor, friendly, and beautiful. <a href="http://thegreyrestaurant.com/">http://thegreyrestaurant.com</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUIRZyblB-I4umJRUr3sbTNSPHpCFPx_QA6UU4xoxDGu2Y_7kObPzu_8hWlFj5Q-H3qmpYB3bC2WadddA2rSIVxatM4DRbNaHV89Iz-saIVvaxD1B80UiIomdaeCu0UfO9AuKzGBtsr8/s1600/The+Grey.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUIRZyblB-I4umJRUr3sbTNSPHpCFPx_QA6UU4xoxDGu2Y_7kObPzu_8hWlFj5Q-H3qmpYB3bC2WadddA2rSIVxatM4DRbNaHV89Iz-saIVvaxD1B80UiIomdaeCu0UfO9AuKzGBtsr8/s640/The+Grey.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Grey Restaurant (counter)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVRm9YQUIMxg1kqTdyUoxGGeDv6o9hTsmKkchvKi55Sr_lwRTs0FYwU-NfaiouoiT7gjGwKeWSR6fQ_u_VxzNopgYb7Z5oI8Ljr4f61DnMHjeHSx0goYvUMxgGiUZ1OZ0Ql7SQE_Ifsk/s1600/The+Grey-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1155" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVRm9YQUIMxg1kqTdyUoxGGeDv6o9hTsmKkchvKi55Sr_lwRTs0FYwU-NfaiouoiT7gjGwKeWSR6fQ_u_VxzNopgYb7Z5oI8Ljr4f61DnMHjeHSx0goYvUMxgGiUZ1OZ0Ql7SQE_Ifsk/s640/The+Grey-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Grey (old Greyhound Bus Station)</td></tr>
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-76433468124586709702019-03-05T20:58:00.000-05:002019-03-05T20:58:09.739-05:00Are We Here Yet?<div class="" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWZ4qLwiO1Djt38opOjvKV9dq3DJkPBPmms5LDuGU2YaUcWhNhTNu8_6JJ-6jbemGgub9CjdFd4ESzIH1aiePbyKpN-3eu0ZtTw4byxkCgsOW3jNxFyBkOPeO1pGR8b6OwxKJCGKH9Go/s1600/Outdoor+Classroom+BA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="650" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWZ4qLwiO1Djt38opOjvKV9dq3DJkPBPmms5LDuGU2YaUcWhNhTNu8_6JJ-6jbemGgub9CjdFd4ESzIH1aiePbyKpN-3eu0ZtTw4byxkCgsOW3jNxFyBkOPeO1pGR8b6OwxKJCGKH9Go/s200/Outdoor+Classroom+BA.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xPsEi_5gZVlvBlRYhd2-sxlZEvKcGo3sVLBKSWHp_7ktfbb2w52q0ZLsBgSuq3lnJpnC1ISsucHoSC1h8L6ZxMizfGz26vl2YiFKwHyQIAS4ek4e8NcjIKl-R0hII0wOTEboGcJloEE/s1600/Bridgton+Academy+project1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="670" data-original-width="1000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xPsEi_5gZVlvBlRYhd2-sxlZEvKcGo3sVLBKSWHp_7ktfbb2w52q0ZLsBgSuq3lnJpnC1ISsucHoSC1h8L6ZxMizfGz26vl2YiFKwHyQIAS4ek4e8NcjIKl-R0hII0wOTEboGcJloEE/s400/Bridgton+Academy+project1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bridgton Academy humanities outdoor classroom I designed<br />
modelled on a tower remnant with a breach in the<br />
wall through which runs a dry stream</td></tr>
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I look to PLACE In both my brick oven building and my landscape design. Paul Gauguin named one of this most famous paintings: Where Do We Come From? What Are We? Where Are We Going? </div>
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I add to this: Are We Here? </div>
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My meaning goes to how we design and build. Shall we acknowledge the present and give respect or perhaps echo the past? We may do this structurally, narratively, or historically. At best, we can do this all three ways at once.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiOc2-PnpkW4Rx3lfuxho4nSEe1oXutqOT_MP7-nbaSvl2I7dNILwCcN6cQJcGhdUYmAXDmGKq9CBgg1yAOcllC9zVoU4U4h_Yq4W44Lhb4SiV1-nWrkoJLQUupCnbpNzhArsp0NCGK4/s1600/stonework+and+dome.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiOc2-PnpkW4Rx3lfuxho4nSEe1oXutqOT_MP7-nbaSvl2I7dNILwCcN6cQJcGhdUYmAXDmGKq9CBgg1yAOcllC9zVoU4U4h_Yq4W44Lhb4SiV1-nWrkoJLQUupCnbpNzhArsp0NCGK4/s320/stonework+and+dome.jpg" width="320" /></a>So years ago, I was asked to build a large brick oven for Pietree Orchard in Sweden, Maine. I would also be building the stone building that enclosed the oven. The owners wanted most of the stone to come from the property and since New England farms and orchards historically cleared many tons of rocks from the fields, this was easy (except for the sheer weight).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPatI0vIq75R_D4bSagFiBCNWaP76KSaZcHfnRZ8-N2XTWvPOCzvIVLLJUvlmf8rMqpAAB7Nnybt8IZE8x-V_4bjKCUTH6WysKZYyCFf7F4Qezg4vamob6ve-6b_GrjBF3Z7UwQMR_VhA/s1600/_DSC0045_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1004" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPatI0vIq75R_D4bSagFiBCNWaP76KSaZcHfnRZ8-N2XTWvPOCzvIVLLJUvlmf8rMqpAAB7Nnybt8IZE8x-V_4bjKCUTH6WysKZYyCFf7F4Qezg4vamob6ve-6b_GrjBF3Z7UwQMR_VhA/s320/_DSC0045_2.jpg" width="320" /></a>The project progressed from the initial building of the oven dome to the structure that would enclose it. Some work could be done with machines; other work needed smart use of muscle and levers.<br />
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The result (judge for yourself) is a building that appears to be old, AND will outlast all the other structures. It is fired up in early May and does not cool down until after Christmas.<br />
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<a href="http://pietreeorchards.com/">pietreeorchards.com</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe76cClmgGipSD-nxWh8ljtAhjHD1_sF496Tv6zxaIvq-7CpIKYquWvcUAiQMCPuF_4kDMJLg-5WCB7s990i5y8VO1_TDQWJegBQo9qotv90KJ9b_1gOjVVpet20rz7IDrgAZNz5r0As/s1600/west+wall1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1007" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe76cClmgGipSD-nxWh8ljtAhjHD1_sF496Tv6zxaIvq-7CpIKYquWvcUAiQMCPuF_4kDMJLg-5WCB7s990i5y8VO1_TDQWJegBQo9qotv90KJ9b_1gOjVVpet20rz7IDrgAZNz5r0As/s640/west+wall1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nearing the top of the back wall.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEe3nW3P0ziCYeX-EKCeRZVaJ8v70A6dP9Zlr3sV9oJWBarFsDQsaX9mDt0ZTy-YP0BNc0Fsq7S572w_0_6eU6PLJZwvZ7OQPRYgSeGvXjSSMg8e3XT8AUMYyRSBg4y4GqJj1PMjlxSs/s1600/_DSC0025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1241" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEe3nW3P0ziCYeX-EKCeRZVaJ8v70A6dP9Zlr3sV9oJWBarFsDQsaX9mDt0ZTy-YP0BNc0Fsq7S572w_0_6eU6PLJZwvZ7OQPRYgSeGvXjSSMg8e3XT8AUMYyRSBg4y4GqJj1PMjlxSs/s640/_DSC0025.jpg" width="496" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warming or bread rising space</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9YYX-go0FNSt1NqYrIZOL7r1IupzjBbhxyOssmgm99D3OORHD4zmLZrJyg9N1ppc61ZUp17Z0fTLYI0ejfp9LjR2nacK5hDtdYeTqylphyqcDk3rQn9xgZCUCRX1hfwV7eFkNpkHIZA/s1600/orange+and+oven.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1242" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9YYX-go0FNSt1NqYrIZOL7r1IupzjBbhxyOssmgm99D3OORHD4zmLZrJyg9N1ppc61ZUp17Z0fTLYI0ejfp9LjR2nacK5hDtdYeTqylphyqcDk3rQn9xgZCUCRX1hfwV7eFkNpkHIZA/s640/orange+and+oven.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The oven, the moment before the first firing.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm6lKFxOZj3xalvVKsJulQI6QKYRNhgurofF-CZCFhkQLN8WaGbtMIBk8Ou9vJfQkxKxbzgaI4K3SfN8tfcXVBE3IP__q7K5m4xugEGjdz8hlB1g2JVHMQ44xkPe4vj8HQNgnGpqLSBI/s1600/_DSC0253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAm6lKFxOZj3xalvVKsJulQI6QKYRNhgurofF-CZCFhkQLN8WaGbtMIBk8Ou9vJfQkxKxbzgaI4K3SfN8tfcXVBE3IP__q7K5m4xugEGjdz8hlB1g2JVHMQ44xkPe4vj8HQNgnGpqLSBI/s640/_DSC0253.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxwmn9I07z2IkOilvXSuWKQX4qa15MGW_Nr7X439a_jhto1cq-TEHJglbIT45Teps4GxEwcKboVBcpwO5hkqNhDV6V8lgmK36aFJdIAl3cQrZO7MCpD366dxJ-HmNwbHHNa_eGlCwEoc/s1600/_DSC0251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1119" data-original-width="1600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxwmn9I07z2IkOilvXSuWKQX4qa15MGW_Nr7X439a_jhto1cq-TEHJglbIT45Teps4GxEwcKboVBcpwO5hkqNhDV6V8lgmK36aFJdIAl3cQrZO7MCpD366dxJ-HmNwbHHNa_eGlCwEoc/s640/_DSC0251.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The attached stone building with chimney</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekEaz13fCK6rbftERZ0Xx9FfoVl1zyqLJ0jgLY9e633iFIwsTeXCSKpwakANDSJPSJkeNAlrq00Eoj2-J2eLrEtcUeXdCOrL6jfoycTwQaOH2GCQzGtMnl1iCigiKyOGWGN9w95Qs248/s1600/broken+brick.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekEaz13fCK6rbftERZ0Xx9FfoVl1zyqLJ0jgLY9e633iFIwsTeXCSKpwakANDSJPSJkeNAlrq00Eoj2-J2eLrEtcUeXdCOrL6jfoycTwQaOH2GCQzGtMnl1iCigiKyOGWGN9w95Qs248/s640/broken+brick.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished oven in action</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5mfLzMkHfY5sMILwxPId_AeN0Wp36bORlvS1kHdN2kAONsR4eiHPohskkOXaHJCDKkp5M4TGs0bipvg_tEoX-BuKz42JMevV0WKameaM3TP8NYTVRlQ13-ZFTjXyF_6o4eEYstb6Enw/s1600/Pietree+pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5mfLzMkHfY5sMILwxPId_AeN0Wp36bORlvS1kHdN2kAONsR4eiHPohskkOXaHJCDKkp5M4TGs0bipvg_tEoX-BuKz42JMevV0WKameaM3TP8NYTVRlQ13-ZFTjXyF_6o4eEYstb6Enw/s640/Pietree+pizza.jpg" width="640" /></a></div>
<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-63278458999307524032019-03-03T23:42:00.002-05:002019-03-03T23:47:03.965-05:00Brick Oven Tools and TricksHaving the right tools to cook with is a given. Unless you don't. You may improvise but the results may be awkward.<br />
Knowing certain tricks of a trade can make the difference between struggling to get results and cruising through the process.<br />
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Here are both as applies to brick oven use.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm-P_lEwnrox9PeVvr7Mm1EeKd16_5TwJ_IqZcKXpsmlbLLCzn5hftJ2MrxrXFAxC6Yt0cW9wycI_Pq4cpbGjHi8SngUKXK7wigSCpwRjWTfn5nZy4ZTipb8wYi9s-n0K-NdTPGWZlyU/s1600/accoutrements.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="402" data-original-width="600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnm-P_lEwnrox9PeVvr7Mm1EeKd16_5TwJ_IqZcKXpsmlbLLCzn5hftJ2MrxrXFAxC6Yt0cW9wycI_Pq4cpbGjHi8SngUKXK7wigSCpwRjWTfn5nZy4ZTipb8wYi9s-n0K-NdTPGWZlyU/s640/accoutrements.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peels, both wooden and metal are for introducing and removing food</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6rusEavlIjaLMzqaUsvT6ADeJwr-WqlixYJs4YwBVQQzm8j2K2fh4DGqo8KSF_7kZulkeCQzAY86z0Azg8bJcBNwwdG0NDOK7oIzn9z-23F632PDm2-HSRczdVXco5Q4oYRmlH0Slgc/s1600/pans+in+pven-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1304" data-original-width="1600" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6rusEavlIjaLMzqaUsvT6ADeJwr-WqlixYJs4YwBVQQzm8j2K2fh4DGqo8KSF_7kZulkeCQzAY86z0Azg8bJcBNwwdG0NDOK7oIzn9z-23F632PDm2-HSRczdVXco5Q4oYRmlH0Slgc/s640/pans+in+pven-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An assortment of stainless steel pans is useful for broiling</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkxLypuDXMpwmabzOBPrMEd2ZZwT5xAIDW0CewEwyhreKTVdwKXNeDw8GYBauWhAoImoG-szT70KW7oqYiNcaAU1KKAOtYds85UbDW6U5y85gtYbO9rIWjv51cepXjEIp2nZTvPGo8u4/s1600/Brewster+foccacia-4.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkxLypuDXMpwmabzOBPrMEd2ZZwT5xAIDW0CewEwyhreKTVdwKXNeDw8GYBauWhAoImoG-szT70KW7oqYiNcaAU1KKAOtYds85UbDW6U5y85gtYbO9rIWjv51cepXjEIp2nZTvPGo8u4/s640/Brewster+foccacia-4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Metal peel used for introducing focaccia to oven</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOB8PN71JHxSZBky5czv8C5-rtcdx-1OkXL8x__NySsi528KE_VRHfJLLNL-B2DZwymuy7_01-1O1HzTW5EWPKMc1yqf5EAOJBao_AqzZS-pEqUbB1TLGjJIh7rMKu_mhlh9_ZzU6gH0c/s1600/pizza5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOB8PN71JHxSZBky5czv8C5-rtcdx-1OkXL8x__NySsi528KE_VRHfJLLNL-B2DZwymuy7_01-1O1HzTW5EWPKMc1yqf5EAOJBao_AqzZS-pEqUbB1TLGjJIh7rMKu_mhlh9_ZzU6gH0c/s320/pizza5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wood peel for placing pizzas in oven</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmRcC3s_5XFaPkbut-JpSc1b-ZpcrnSvsFs-D5SXi6RCmF5sL2Pg_51BHauhpd6eM3vBo3Q-8zt1pLTHGH1-qsKCGR3Bi8WGsF6i0jgN2FqoCOx-CTCdwsvXg-7GapLzkp8UrKbc-T38/s1600/IMG_3312.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmRcC3s_5XFaPkbut-JpSc1b-ZpcrnSvsFs-D5SXi6RCmF5sL2Pg_51BHauhpd6eM3vBo3Q-8zt1pLTHGH1-qsKCGR3Bi8WGsF6i0jgN2FqoCOx-CTCdwsvXg-7GapLzkp8UrKbc-T38/s640/IMG_3312.jpg" width="640" /></a></td></tr>
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Curved steel ash dam against coals prevents edge of pizza from burning</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdC8jRbdHd11ZOmSzChg_YH2ts3kZXYPooVsKIsa6M7eyZdysLf0Y2v8GFSl5nbJDu4px4ph5T-YK2_VbCNBP0H0r4z7e6awlQMYL9SSp7rfLgKKF_fvmzpU_dsRxOmwwxbCr3RZRzyg/s1600/blog+post+9-17-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdC8jRbdHd11ZOmSzChg_YH2ts3kZXYPooVsKIsa6M7eyZdysLf0Y2v8GFSl5nbJDu4px4ph5T-YK2_VbCNBP0H0r4z7e6awlQMYL9SSp7rfLgKKF_fvmzpU_dsRxOmwwxbCr3RZRzyg/s640/blog+post+9-17-3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Door set up on thin bricks is way of controlling burn</td></tr>
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In addition to the above, a hollow tube can be used to puff off the ash on the floor (after scraping or brushing the ash) when preparing to cook directly on the oven floor.</div>
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Knowing the temperature of the floor, dome and other parts of the oven is most easily accomplished with an infrared thermometer. Choose one that reads up to 900F as your oven will reach that temperature at times.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32KTeUR2mlzSHOSQBqfIFbrtZOgO32_l5rqFij3oNaIIJl_aGxAC-1JzBIalqGurMpAeHLufgSE2PhLfCdJn0Uzhyphenhyphen347capMyfdoU1Ke6vjSIoGifIZrmuqe0o1g2VAZ6NFw7wpcgclA/s1600/Infrared+T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="214" data-original-width="320" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32KTeUR2mlzSHOSQBqfIFbrtZOgO32_l5rqFij3oNaIIJl_aGxAC-1JzBIalqGurMpAeHLufgSE2PhLfCdJn0Uzhyphenhyphen347capMyfdoU1Ke6vjSIoGifIZrmuqe0o1g2VAZ6NFw7wpcgclA/s400/Infrared+T.jpg" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Handles of two hoes can be seen at right side of oven. Peels and pans on right wall.</td></tr>
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Conveniently located tools such as hoes for pushing wood and ashes, and the cooking gear may be hung close by.David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com1tag:blogger.com,1999:blog-4796680693268472716.post-67614726407945179542019-03-01T10:43:00.001-05:002019-03-01T10:43:46.844-05:00Brick Oven Floors<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKM5aM6eAkcCam4uj6ElJ0nfW8L2jOC4NHjRCU4nSuERGyJOtBoJjdwg4YPkp7kkhvrTECI-iMns6GHA-A1shRcSdNe5fizCNZBbTtaV43fFHZjHce6Yp63BK0FUvmSTIuFyH6OhNYD4/s1600/IMG_1610.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKM5aM6eAkcCam4uj6ElJ0nfW8L2jOC4NHjRCU4nSuERGyJOtBoJjdwg4YPkp7kkhvrTECI-iMns6GHA-A1shRcSdNe5fizCNZBbTtaV43fFHZjHce6Yp63BK0FUvmSTIuFyH6OhNYD4/s400/IMG_1610.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fxdb8Mr-d0p-wToAzWtiJ6XccqeSerKUKxGh4o9d5wg-yvmnuqt8uWYsO2NaH9JsTBq8qDiCLQcGjqQfRTOrqDLNWUKqkLQq4NVjQZYWXD0VIdGhsFFKZMsF4gxmYQ58QUD5LHG7qbs/s1600/IMG_1611.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fxdb8Mr-d0p-wToAzWtiJ6XccqeSerKUKxGh4o9d5wg-yvmnuqt8uWYsO2NaH9JsTBq8qDiCLQcGjqQfRTOrqDLNWUKqkLQq4NVjQZYWXD0VIdGhsFFKZMsF4gxmYQ58QUD5LHG7qbs/s400/IMG_1611.jpg" width="400" /></a></div>
I have frequently stressed the need for a well-insulated floor for brick ovens. Without sufficient insulation, the heat you put into the oven floor will migrate into the slab below and be wasted (aside from messing up the bottom crust of you baked goods).<br />
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The product Foamglas is my go-to choice as it is solid, waterproof, and easily cut. Other, clay-based products will turn to mush if wet, a major downside in outdoor situations.<br />
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As shown, a metal ruler with appropriately spaced holes makes a compass for laying out the floor and scribing dome diameters.<br />
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I lay the floors in herringbone pattern for two reasons:<br />
It looks great, but as importantly,<br />
so that the pizza peel has no lateral minute seams to catch on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirAjLj3ySDs5nCL32omghgn_NQmj55HtbwkT404vVEahodXOR4ISu0xqWCpZ0fjUnShSG6A8IVL2IhAZCsXjeZnYwUzT8uR71FxByMSPkx9n-ZatI8VdONjXfBU9qXStDa7vblLsRSTGQ/s1600/floor+construct-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1409" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirAjLj3ySDs5nCL32omghgn_NQmj55HtbwkT404vVEahodXOR4ISu0xqWCpZ0fjUnShSG6A8IVL2IhAZCsXjeZnYwUzT8uR71FxByMSPkx9n-ZatI8VdONjXfBU9qXStDa7vblLsRSTGQ/s400/floor+construct-6.jpg" width="350" /></a></div>
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After scribing the exterior, the bricks are cut to the arc and replaced.<br />
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No mortar is used in any of these steps. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipno8wi9QLmXZUnxUItqUpv76DENZFFSxnwGuQK8yK90OAzwFqRWMpOTLAUPVdCfG1mH-HJ5fx9-7r4rKhvqhnQ50DkorF1KLnaqLrJuYbeIWavko19jB6mCTrn2Ql0vufXMwT197B5CI/s1600/_DSC0003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipno8wi9QLmXZUnxUItqUpv76DENZFFSxnwGuQK8yK90OAzwFqRWMpOTLAUPVdCfG1mH-HJ5fx9-7r4rKhvqhnQ50DkorF1KLnaqLrJuYbeIWavko19jB6mCTrn2Ql0vufXMwT197B5CI/s400/_DSC0003.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For restaurant or bakery ovens, a subfloor is laid straight.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExB_6voDJmG_Y_TS4_YnXUqmS6uinW3kYLmaWis9Xd67OrJYaH0qOLiSlSw-yzHR3Onn-QCxb3_CMMr8jfWcXPRvL4TabvvkuiTNNZk2IOzLGugbe99lo0X9PLcjJdNdTPGWXU2KJR-Y/s1600/dec+28_106.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExB_6voDJmG_Y_TS4_YnXUqmS6uinW3kYLmaWis9Xd67OrJYaH0qOLiSlSw-yzHR3Onn-QCxb3_CMMr8jfWcXPRvL4TabvvkuiTNNZk2IOzLGugbe99lo0X9PLcjJdNdTPGWXU2KJR-Y/s640/dec+28_106.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second floor goes on top, herringbone pattern</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN_8Sf5aZhpGNBl8txyDIUBA0gSkwgsVhUHT2atf7h-9y6UjK4VCThwrboewYNJtCeHAmddwKYznG97VVc_m_4bzTaF6iXgjI3UAqGOhyphenhyphen5_elX1pOrh0djUGrUL_uKxHg-XtbaRIPxE0/s1600/dec+28_107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN_8Sf5aZhpGNBl8txyDIUBA0gSkwgsVhUHT2atf7h-9y6UjK4VCThwrboewYNJtCeHAmddwKYznG97VVc_m_4bzTaF6iXgjI3UAqGOhyphenhyphen5_elX1pOrh0djUGrUL_uKxHg-XtbaRIPxE0/s640/dec+28_107.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Double floor ready for dome build</td></tr>
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<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com3tag:blogger.com,1999:blog-4796680693268472716.post-45111196483787495932019-02-28T09:52:00.000-05:002019-02-28T16:57:33.820-05:00Brick Cutting: 101<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBts70WnwBzHrIS8H7Z21vSUWHVUhN-uuXsejUdNt5U9Q7zJp4rdikW3TVJ8TU8yE-cC6b84uTvp1LRTkwrtl8yP8kaOYM6zkQgWahNLOoB3ebqc-d1j3zcJQsnidV18G8MVX0lX-tdk/s1600/_DSC0007.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBts70WnwBzHrIS8H7Z21vSUWHVUhN-uuXsejUdNt5U9Q7zJp4rdikW3TVJ8TU8yE-cC6b84uTvp1LRTkwrtl8yP8kaOYM6zkQgWahNLOoB3ebqc-d1j3zcJQsnidV18G8MVX0lX-tdk/s320/_DSC0007.jpg" width="320" /></a>There are only so many ovens I can build myself. There is an unlimited number of people who want to build their own oven. I address this post to you. Below are some photos showing how laying out the sets of bricks for a dome prior to construction can contribute to accuracy and efficiency.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZXFc6GmQxz-qrBthzUOa-jL42V3D87V7_l2ara8nVpq8P2h4ntjfAx86CnJlVfIThKW0tuH0nJQD0PrOiU4iMw4ojaUkH73ko8ExIkz826BthplHNf8ZvHJZ77aWLCTmSwJ7ZVvszKk/s1600/_DSC0046.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZXFc6GmQxz-qrBthzUOa-jL42V3D87V7_l2ara8nVpq8P2h4ntjfAx86CnJlVfIThKW0tuH0nJQD0PrOiU4iMw4ojaUkH73ko8ExIkz826BthplHNf8ZvHJZ77aWLCTmSwJ7ZVvszKk/s640/_DSC0046.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#1 and #2 arch bricks allow accuracy in forming domes and arches</td></tr>
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I use a 12" diamond blade on a compound miter chop saw. I soak the bricks to cut dust and add lubrication. The blade last longer too.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmY9gqj8M4pZqJ2jAELWJBPdT_FLiJKpSL1FcMoLq5jMP3tRsS0AavB0__xpUY7nFNfeELSvw0kAqgPbXYM7wj8ivbhEu0eoKZ7hS5EsksbiiTjdTTo5lGyk_TArURnbiD3cGe4vo6zI/s1600/IMG_1279.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmY9gqj8M4pZqJ2jAELWJBPdT_FLiJKpSL1FcMoLq5jMP3tRsS0AavB0__xpUY7nFNfeELSvw0kAqgPbXYM7wj8ivbhEu0eoKZ7hS5EsksbiiTjdTTo5lGyk_TArURnbiD3cGe4vo6zI/s640/IMG_1279.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Styrofoam forms allow the pre-cutting of bricks to be accurate</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0ubGuDBGzrxeSkPiGg5bkMo8eId4Kc7GAisfKKd_hgGOEmCZ-wIKpAYYKuU58N4KXIo9scknBS8rM9UghvXtpu7mlKAwmnypZ5ce4p00hyphenhyphenPbUi8xVCseaZ46BI3PEAsuXmGxPbvka98/s1600/IMG_2067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0ubGuDBGzrxeSkPiGg5bkMo8eId4Kc7GAisfKKd_hgGOEmCZ-wIKpAYYKuU58N4KXIo9scknBS8rM9UghvXtpu7mlKAwmnypZ5ce4p00hyphenhyphenPbUi8xVCseaZ46BI3PEAsuXmGxPbvka98/s640/IMG_2067.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Numbering bricks make boxing and building with them orderly <br />
(note: My assistant numbered these, thus the 'IIX' which should be 'VIII' Roman numerals)<br />
Also note that the top course 'jumps' three bricks since individual brick would be too thin. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg0XDfwhtZiSFO0jA1uLNsbz-qNRXM6oGZ-LftMjGLdhKg9RriyxygHraVvy-GfnmhDPQ7B0tONXkYv_hEMXJj34t11PsD8IGNsTTJz2XGxaIRi3xIo2-JeM314MB2qEg9pV_otcrCnQ/s1600/IMG_2024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg0XDfwhtZiSFO0jA1uLNsbz-qNRXM6oGZ-LftMjGLdhKg9RriyxygHraVvy-GfnmhDPQ7B0tONXkYv_hEMXJj34t11PsD8IGNsTTJz2XGxaIRi3xIo2-JeM314MB2qEg9pV_otcrCnQ/s640/IMG_2024.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keystone is cut only when dome is built </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVHFN32dDCa3JK3U1K97U_nIShKs-UJFyd-uBKmj9hh5L2ZPPC5GfrQzHTBmOxkz2hpCZzCGs3yocI-f5oi3niR9BnErhEwfobAyJ814XWHtC8FCOoyf3yLLs_4in_k5Jp6vVruuyJO4/s1600/Newmarket%252B_3342.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVHFN32dDCa3JK3U1K97U_nIShKs-UJFyd-uBKmj9hh5L2ZPPC5GfrQzHTBmOxkz2hpCZzCGs3yocI-f5oi3niR9BnErhEwfobAyJ814XWHtC8FCOoyf3yLLs_4in_k5Jp6vVruuyJO4/s640/Newmarket%252B_3342.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seven part Keystone is my design.</td></tr>
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<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-42531176473350438192019-02-26T09:21:00.000-05:002019-02-26T09:21:12.938-05:00The Brick Oven Garden<div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiH_P9twWt1nK0GTNsyBRt5eWzmaW0hjuoS3_3eIYKuqGweq7zER4Yh6lsrJ0Y-9UBjsLWGJYPSq-QOtILps1f9E2agUQulyEqzB35-1b6lsjNM6QgDVhtCS6NXnZAnDsQcRx3sBG4GA/s1600/basket+of+vegetables.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1051" data-original-width="1600" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKiH_P9twWt1nK0GTNsyBRt5eWzmaW0hjuoS3_3eIYKuqGweq7zER4Yh6lsrJ0Y-9UBjsLWGJYPSq-QOtILps1f9E2agUQulyEqzB35-1b6lsjNM6QgDVhtCS6NXnZAnDsQcRx3sBG4GA/s320/basket+of+vegetables.jpg" width="320" /></a>If there is an opening bell to the garden season, it is March 1. For brick oven cooks, planning a garden that will provide us with abundant vegetables for broiling, roasting, and toppings, makes sense.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_SFNoQhhsysfJ6J6T8vDxG7j-HUEr4VrS7BXtwlfIetOh-SqAoILZoDDwsLhammNTyTSOm-hjMmvHWEOecUVANPUZabXDtBZcTxhHijCG2imF-U2fYdP0KjWNCZbpVvPZHtuEWKWGjI/s1600/_DSC0066.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_SFNoQhhsysfJ6J6T8vDxG7j-HUEr4VrS7BXtwlfIetOh-SqAoILZoDDwsLhammNTyTSOm-hjMmvHWEOecUVANPUZabXDtBZcTxhHijCG2imF-U2fYdP0KjWNCZbpVvPZHtuEWKWGjI/s640/_DSC0066.jpg" width="640" /></a></div>
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Virtually all of the produce from an average garden can be used to make a brick oven feast. However, certain vegetables continue to be the staples of brick oven cooking, especially in the European/Western culture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxqEE4GyXZEtXA34mCapVxHFYFULoI5XY49LlQQc3cezKF1gtttguADc9ZiZtxo3BhLg6CPrko9YdzqaIQngMKXkVAUcTd4By-2Mg7heV_uogfkEcnDPqm8MphBH5qNADIhG9KkKDizU/s1600/roasted+veggies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxqEE4GyXZEtXA34mCapVxHFYFULoI5XY49LlQQc3cezKF1gtttguADc9ZiZtxo3BhLg6CPrko9YdzqaIQngMKXkVAUcTd4By-2Mg7heV_uogfkEcnDPqm8MphBH5qNADIhG9KkKDizU/s320/roasted+veggies.jpg" width="320" /></a></div>
Tomatoes, peppers, eggplant, onions, garlic are central. Arugula, kale, leeks, and the panoply of herbs add to the mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZbbXdBXTv9TWGA6SOisr4bszPLc5PcA1itWt5zrqvKjCgNS_C5sAnosJRc73bn8w7UIgI2jRKsy9spGtJdeg5G7fRUEBeU-gIFtGylps0W7RHEdIrczCpkFDDRpyBIfSSlCVskOSSVw/s1600/H%2526G16_3244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZbbXdBXTv9TWGA6SOisr4bszPLc5PcA1itWt5zrqvKjCgNS_C5sAnosJRc73bn8w7UIgI2jRKsy9spGtJdeg5G7fRUEBeU-gIFtGylps0W7RHEdIrczCpkFDDRpyBIfSSlCVskOSSVw/s400/H%2526G16_3244.JPG" width="300" /></a>And don't forget the mushrooms. Eric Milligan of the New Hampshire Mushroom Company is a leading grower of gourmet mushrooms (and a great guy). <a href="http://www.nhmushrooms.com/">www.nhmushrooms.com/</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWfCDTXI4eIY-N-hVfW-YGS7yAYNILOWiaG3jZ3mk0WAB9DU_rjqFjAOwZrB0tWSzA61OB4Z581Su6_2_W2oFaIDvGbS3S2G0_hOPM-CczYG03SZSPxxWN9ySEdkHz9GQKiuKek0nMN0/s1600/IMG_2685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWfCDTXI4eIY-N-hVfW-YGS7yAYNILOWiaG3jZ3mk0WAB9DU_rjqFjAOwZrB0tWSzA61OB4Z581Su6_2_W2oFaIDvGbS3S2G0_hOPM-CczYG03SZSPxxWN9ySEdkHz9GQKiuKek0nMN0/s640/IMG_2685.JPG" width="640" /></a>Heirloom varieties of tomatoes make that essential ingredient one that can occupy an entire garden itself.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj429QvwaXZK5rqVYlCT01nONcjnIKZYlmUzrC9DH6cEIjcCKZLX-9dhhzCqNY_i5xfBcKiUHeBvaNhg9qIGrTlL7Sge7YNU4gkUiPmBTkS8n2oMobpVAcjNrj0disENvUdaJwi69Z1To0/s1600/IMG_3259.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj429QvwaXZK5rqVYlCT01nONcjnIKZYlmUzrC9DH6cEIjcCKZLX-9dhhzCqNY_i5xfBcKiUHeBvaNhg9qIGrTlL7Sge7YNU4gkUiPmBTkS8n2oMobpVAcjNrj0disENvUdaJwi69Z1To0/s320/IMG_3259.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUq1oF70BQ48jTfmY5K_lqQ55tYz4ASdsm72_ba45ZoGcSmJGDt_EGfnPifH5VkgjgzJFpiasq7AYW6QelK45o_O3P_6ZpkCb-QxXbPB7RKFvjP9iQ-2dq8fIX8HkJyc3q-rIKfmsQpkY/s1600/IMG_2821.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUq1oF70BQ48jTfmY5K_lqQ55tYz4ASdsm72_ba45ZoGcSmJGDt_EGfnPifH5VkgjgzJFpiasq7AYW6QelK45o_O3P_6ZpkCb-QxXbPB7RKFvjP9iQ-2dq8fIX8HkJyc3q-rIKfmsQpkY/s200/IMG_2821.JPG" width="150" /></a></div>
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Then there are the outliers: beets, squash, potatoes, apples, peaches, and, for the botanically adventurous, figs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslbaGCvwehdXBDXdXLeZb-RZHkpGg6bGXeZSsP0gbzNEnr9ekw4u_-OSa-Ej0TdwVR8Af3WkEpZnERIDI9YcsYcU1v3s0QN1_QUx6X5LglrJyy2lMKyMxLxhxL27LjPkD3eWYbSOblCw/s1600/long+dome-4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslbaGCvwehdXBDXdXLeZb-RZHkpGg6bGXeZSsP0gbzNEnr9ekw4u_-OSa-Ej0TdwVR8Af3WkEpZnERIDI9YcsYcU1v3s0QN1_QUx6X5LglrJyy2lMKyMxLxhxL27LjPkD3eWYbSOblCw/s400/long+dome-4.jpg" width="300" /></a>Lastly, a side salad will balance the meal with its freshness and crunch. Do it all. And start now.</div>
<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-52031342401537228182019-02-23T20:17:00.000-05:002019-02-28T09:32:11.607-05:00Arometo: Best Pizza Ever<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniepFzT6u52D0YrRZGVmrZOexXAZEajeUexNTriYHEPlql2irl-tToj4ovLyvZf83Zi8PVGALclxI6JB5VmPzo7LeODankFsRnbczTwphlQIBrSC00w5o4226iJLxfnN-bn304_0f5gY/s1600/Brewster+foccacia-6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1406" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniepFzT6u52D0YrRZGVmrZOexXAZEajeUexNTriYHEPlql2irl-tToj4ovLyvZf83Zi8PVGALclxI6JB5VmPzo7LeODankFsRnbczTwphlQIBrSC00w5o4226iJLxfnN-bn304_0f5gY/s400/Brewster+foccacia-6.jpg" width="351" /></a>I've made hundreds of pizzas, in my own brick oven and in others. To say, I recently made the best ever pizza may either show that I'm way late in arriving, or that, simply, my tastes have changed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPxNHyg4XsThuJ8qx2QKb5pEHPJQwG5VqVvzJd0gx6Y4DC0YnTs3lyp7hZvQkTbkAYQtEyXaAKA6wZY9dJ0Avjq-cGAU-_KH_dbMKlIvHROPkEjFAQ02ZSkqpN6TvyXiaTqpUcv9rhEU/s1600/Arometp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPxNHyg4XsThuJ8qx2QKb5pEHPJQwG5VqVvzJd0gx6Y4DC0YnTs3lyp7hZvQkTbkAYQtEyXaAKA6wZY9dJ0Avjq-cGAU-_KH_dbMKlIvHROPkEjFAQ02ZSkqpN6TvyXiaTqpUcv9rhEU/s640/Arometp.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parsley, Rosemary, Black Pepper, Oregano, Basil (frozen fresh with oil), Lemon Zest </td></tr>
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I have a book: "Diary of a Tuscan Chef" by Cesare Casella and Eileen Daspin. It traces both Chef Cesare's connection to family cooking traditions and his dedication and joy in having his menus follow the seasons. As it is copyright 1998, his farm-to-table philosophy puts him at the leading edge of his peers but completely within the centuries-long traditions of Europe.<br />
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So, early in the book, he describes <i>arometo, </i>page 15 to be exact, as a mixture of multiple herbs. Admittedly, I seem to have elaborated in my memory and mind on the minuscule instructions given in the book.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg8qpUHF4hr-Bp4fbFof_GNyrLiQbL6XgcXYG80sshEcjT0R9XOqxZA0Mdnn9wk7qkAIZkZEVufn8UaNP0wGkYWeVsNum38_K0-3Qc5r2M4E_FkiWLZ-UFaA9rbcmpy_7ftFV8Atiipc/s1600/Brewster+foccacia-9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1418" data-original-width="1600" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg8qpUHF4hr-Bp4fbFof_GNyrLiQbL6XgcXYG80sshEcjT0R9XOqxZA0Mdnn9wk7qkAIZkZEVufn8UaNP0wGkYWeVsNum38_K0-3Qc5r2M4E_FkiWLZ-UFaA9rbcmpy_7ftFV8Atiipc/s320/Brewster+foccacia-9.jpg" width="320" /></a>I read the recipe: "I cup tightly packed fresh herbs (use a combination of basil, rosemary, thyme, Italian parsley, marjoram, and oregano)-- finely minced." AS...<br />
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Mix the herbs so no one is dominant. It doesn't say that.<br />
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BUT the result is astounding when added to the toppings on pizza. The complexity of flavors (I add fresh ground black pepper, a bit of sage, and salt) sends a taste-opening flavor symphony to your senses.<br />
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If the current pizza you are making is anything but great, try this. And grazie Chef Cesare! Mille graze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPyl41pFWTRyUgUfniC5VzCpxlm0I5TLRXPw9Nm-4lZAK79NdkgyRNMsqWOVejFPeKRowTdTpzcETTFm4U2_prsZKtWnXDhBP8WQ8EA_qq33EnlK7Gucc4tfVkSBSwESvL4QhX11yPKE/s1600/Feb+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPyl41pFWTRyUgUfniC5VzCpxlm0I5TLRXPw9Nm-4lZAK79NdkgyRNMsqWOVejFPeKRowTdTpzcETTFm4U2_prsZKtWnXDhBP8WQ8EA_qq33EnlK7Gucc4tfVkSBSwESvL4QhX11yPKE/s640/Feb+pizza.JPG" width="480" /></a></div>
<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-56972502986646051312019-02-12T11:36:00.001-05:002019-02-12T11:36:41.861-05:00YODA: Brick Oven Master<span style="font-size: large;">"Always pass on what you have learned."</span><br />
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<span style="font-size: large;">"Patience you must have my young padawan." </span><br />
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<span style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; font-size: large;">You think Yoda stops teaching, just because his student does not want to hear? A teacher Yoda is. Yoda teaches like drunkards drink, like killers kill." </span></h2>
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<span style="caret-color: rgb(0, 0, 0); font-family: -webkit-standard; font-size: large;">Decide you must, how to serve them best."</span></h2>
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-40075358591327778532019-01-20T22:54:00.000-05:002019-01-20T22:54:39.846-05:00 The Archaic Need for Fire?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDcRwdQpUXNpUrknO3MpaIFwVimzlt1ajlSPooWDlmupcDOwMRGNwp0NONnwL12ZZtUYln_wBgRvxuyvk9LantOwJu6KuCmBsGMF632CT4xOEYrmPp0r7cp4rz9eC0Xo-4YGnt1L6CiQ/s1600/Blog_-6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDcRwdQpUXNpUrknO3MpaIFwVimzlt1ajlSPooWDlmupcDOwMRGNwp0NONnwL12ZZtUYln_wBgRvxuyvk9LantOwJu6KuCmBsGMF632CT4xOEYrmPp0r7cp4rz9eC0Xo-4YGnt1L6CiQ/s320/Blog_-6.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gtbWpGhOmYpIJKi6VSRiom0I99bYB3-cDFJeiFf2VoievMLtD4cwpxlAHq3RFGoZZr8qBYFdD_s591TiDoRz-wOpgJ4hJ1OObXSJqFv_5pcaopOiw_5o8y0I7XjahA9yX0A108MPWns/s1600/kiln+firing-15.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gtbWpGhOmYpIJKi6VSRiom0I99bYB3-cDFJeiFf2VoievMLtD4cwpxlAHq3RFGoZZr8qBYFdD_s591TiDoRz-wOpgJ4hJ1OObXSJqFv_5pcaopOiw_5o8y0I7XjahA9yX0A108MPWns/s200/kiln+firing-15.jpg" width="133" /></a>For many, the experience of a fire is tied to camping or a 'campfire', where both opportunity and permission is given for sitting around burning logs.<br />
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This is such a recent event in human history yet it is easy to forget that for most of our species' past fire defined us. Today, we don't need fires that we build. The many forms of energy that are spent warming us and cooking for us have all but deleted fire.<br />
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A wood-fired brick oven returns our connection to fire and the perfection of burning what has gathered the sun but doesn't need refinement in order to give us heat for cooking. The present popularity of brick ovens, and perhaps the consideration that a brick oven is a better addition to a house than a fireplace, may stem from our attraction to fire. The brick oven also gives us a reason we can defend in a civilization that scorns the bother of making things ourselves, like fire and bread.<br />
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There are many other aspects to fire that have a place in our deep past; it kept the dark and danger at bay; it consumed our dead; it gave us visions. These are still in play even when the fire is lit in the mouth of a brick oven. You will watch it, not for the purpose of management, but for the reverie that fire has always and will always bring.David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-70943027686345120732019-01-18T14:39:00.000-05:002019-01-18T14:39:26.803-05:00When a Brick Oven isn't a Brick Oven<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrV7flbeTUkdgr0q3wtV3ATXm7Qne3SYGu_ziqiKd-ASDNVW66_0XFhclPbcM5n4diM2d36TyOipB0Tlx7gHagu0Q5KB3ZFV4NYN0epLY6c5RqOBpYsuwaJ55O9yDrwMPEFk51yoQxwk/s1600/Winchester+oven2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrV7flbeTUkdgr0q3wtV3ATXm7Qne3SYGu_ziqiKd-ASDNVW66_0XFhclPbcM5n4diM2d36TyOipB0Tlx7gHagu0Q5KB3ZFV4NYN0epLY6c5RqOBpYsuwaJ55O9yDrwMPEFk51yoQxwk/s400/Winchester+oven2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TBO 36" with prep counter and gable roof</td></tr>
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There are five hundred blog posts that precede this one. So as I itemize the elements that make or don't make a brick oven, I hope that some of the big vendors of products don't take it the wrong way and I hope that you, the consumer, are better informed as you go after having a brick oven for yourself.<br />
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7poWQVci0caCoHnCCwhfupwEtYGMrOeiL5gmzByiYMeAePhPfaMCzqRm979VGiL-SnhMxQonC5PtsLuMBms51QO3NgFCl1RBtuesxZZj50Bsub99GLlqTYvCMAp3jryVkwY4O63enCY/s1600/IMG_2024+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7poWQVci0caCoHnCCwhfupwEtYGMrOeiL5gmzByiYMeAePhPfaMCzqRm979VGiL-SnhMxQonC5PtsLuMBms51QO3NgFCl1RBtuesxZZj50Bsub99GLlqTYvCMAp3jryVkwY4O63enCY/s200/IMG_2024+%25281%2529.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEgyixa5FinzfzppwNJn4pZtQf7zIEdXTxd6M_IMlsObQVjbPJos2i54dwrlcIRXa7rex4AHB_GjIPUrMcU4tFQ3eQ6PMJT8Bwjd3JUM0TU-Z99XJz4suXpuW8SSqAxQ0ygwGpaWX-jM/s1600/collapse.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEgyixa5FinzfzppwNJn4pZtQf7zIEdXTxd6M_IMlsObQVjbPJos2i54dwrlcIRXa7rex4AHB_GjIPUrMcU4tFQ3eQ6PMJT8Bwjd3JUM0TU-Z99XJz4suXpuW8SSqAxQ0ygwGpaWX-jM/s320/collapse.jpg" width="320" /></a>
<li>A brick oven isn't a brick oven unless the interior dome is made of bricks, specifically, fire bricks. A wood-fired oven can be brick or it can be cast-refractory, which is what <i>MOST</i> of the products available as kits are. Cast refractory ovens themselves come in various levels of quality, mostly according to how well and how thick the cast sections are made. Some are too thin or fragile for either shipping or use.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlhWducQ2n9fP0KLmNXT29jEP6Lsp_03XNLSatuzIsc4mRvIId7UYlFfnzHMfUNax-jyBVfQxLeLHoMj9F2hjvoH4zLY80OHVFe6kEfTXe_FNoEpZsA3KIJngAySnYKXoiqaaucdgoPk/s1600/greek1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlhWducQ2n9fP0KLmNXT29jEP6Lsp_03XNLSatuzIsc4mRvIId7UYlFfnzHMfUNax-jyBVfQxLeLHoMj9F2hjvoH4zLY80OHVFe6kEfTXe_FNoEpZsA3KIJngAySnYKXoiqaaucdgoPk/s400/greek1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greek style dome as per customer request</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFIpOMT1h_LQaxD7EMqRLPVufRJaTVMrrSbPxZh5PZZ79WbwqTHBv1K_KsY-3CdgYQtrnsQpImnC-PeUNTR3QGhNu_UF1bGF2JYRoDBb8rlJWatsPv7n8pb0usGvn1gSCKW8b-GrtKqZp/s1600/mistake1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFIpOMT1h_LQaxD7EMqRLPVufRJaTVMrrSbPxZh5PZZ79WbwqTHBv1K_KsY-3CdgYQtrnsQpImnC-PeUNTR3QGhNu_UF1bGF2JYRoDBb8rlJWatsPv7n8pb0usGvn1gSCKW8b-GrtKqZp/s320/mistake1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Owner of this oven </span><br />
<span style="font-size: xx-small;">sent this photo ("Help"). </span><br />
<span style="font-size: xx-small;">Oven didn't work.</span><br />
<span style="font-size: xx-small;">No mouth. No insulation.</span></td><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: center;"><br /></td></tr>
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<li>A brick oven may still be made of bricks, but if it doesn't have the flue in the right place, it is closer to a fireplace than an oven. The typical mistake made by someone building one (even experienced masons) who hasn't investigated brick ovens is the placement of the flue in the center of the dome or arched vault. The interior of a brick oven needs to be isolated from the flue otherwise the air that burns the wood passes through the oven and cools it. The flue is ALWAYS in front of the mouth.</li>
<li>Again, there are brick oven plans that instruct you to build your oven in incorrect ways.</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJfr9xZngQBN4OzdWQG1pxj2J-M0NNp6cnfRCbJA-P0AI96fMtOmhx_UykGfucvK2SceODTcxksA95u5SwUn-Q7B74NFJUBb6_S4vJGJmfCN0vIr31KvyOTQRp-4yAQxxG9vpVgjAhVg/s1600/chicago+style+refractory+brick+oven.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="450" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJfr9xZngQBN4OzdWQG1pxj2J-M0NNp6cnfRCbJA-P0AI96fMtOmhx_UykGfucvK2SceODTcxksA95u5SwUn-Q7B74NFJUBb6_S4vJGJmfCN0vIr31KvyOTQRp-4yAQxxG9vpVgjAhVg/s200/chicago+style+refractory+brick+oven.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Too small; mouth too big.</td></tr>
</tbody></table>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fxdb8Mr-d0p-wToAzWtiJ6XccqeSerKUKxGh4o9d5wg-yvmnuqt8uWYsO2NaH9JsTBq8qDiCLQcGjqQfRTOrqDLNWUKqkLQq4NVjQZYWXD0VIdGhsFFKZMsF4gxmYQ58QUD5LHG7qbs/s1600/IMG_1611.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fxdb8Mr-d0p-wToAzWtiJ6XccqeSerKUKxGh4o9d5wg-yvmnuqt8uWYsO2NaH9JsTBq8qDiCLQcGjqQfRTOrqDLNWUKqkLQq4NVjQZYWXD0VIdGhsFFKZMsF4gxmYQ58QUD5LHG7qbs/s200/IMG_1611.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERX2QPIOzBk2J3E4Cmoa8m_3wtQAXI7gev-1opNIZh_Pd_Tx-HIQAdTZw_zfqc-ft2VT3ZBxLIKU4Rj5s0WLzrAFTiVbv1fLVCmLn9v_-BkJLFQ5h-nVE2H_xurJvNMNQgjpqUYLzcig/s1600/IMG_1320.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERX2QPIOzBk2J3E4Cmoa8m_3wtQAXI7gev-1opNIZh_Pd_Tx-HIQAdTZw_zfqc-ft2VT3ZBxLIKU4Rj5s0WLzrAFTiVbv1fLVCmLn9v_-BkJLFQ5h-nVE2H_xurJvNMNQgjpqUYLzcig/s200/IMG_1320.jpg" width="200" /></a>
<li>The mouth is too large or doesn't exist.</li>
<li>There is no, or insufficient insulation under the floor or above the dome/arch. Your oven will not heat up and/or will cool down too quickly.</li>
<li>The interior is so small that you can't make much food in it. You'll waste your effort in building making an oven under 36" in diameter.</li>
</ul>
<li>Do your research. One website, one set of instructions, or a ridiculously easy way to make an oven, won't insure success. At least 200 of the posts on this blog will give you information. Look elsewhere too. Time spent researching will save you time and heartbreak later.</li>
</ol>
<br />
<div>
David Neufeld</div>
<div>
True Brick Ovens</div>
David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-50540505939305558112019-01-04T11:17:00.001-05:002019-01-07T08:38:08.508-05:00The Brick Oven AppApp is short for application, generally indicating that the program gives you access to a specific group of resources.<br />
<br />
So what would a brick oven app look like?<br />
<br />
If I were to design one, it would be most useful to first time brick oven users and save them the trouble of reading the operation manual PDF on my website: <a href="http://truebrickovens.com/">truebrickovens.com</a>.<br />
<br />
You would point your smart phone at the brick oven mouth and it would know if you had lit the fire.<br />
If not, it would direct you to build a fire under the flue (link to Youtube). It would then prompt you, using your annoying ringtone, when you should add firewood.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PA9_O7SCqvn-3BGBNCbmZtkFmVvVGlKXq32k-1pdgQQ7xQ9585I-Q1hiNvGdcRJbOTt9G1_aynJ70yOKGc4eOd2FTiMpDW6B6xcxjh8DHcNOP-fMva0v1sN8lhh4MQgGDZK53lUX1AU/s1600/jan+13_127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PA9_O7SCqvn-3BGBNCbmZtkFmVvVGlKXq32k-1pdgQQ7xQ9585I-Q1hiNvGdcRJbOTt9G1_aynJ70yOKGc4eOd2FTiMpDW6B6xcxjh8DHcNOP-fMva0v1sN8lhh4MQgGDZK53lUX1AU/s400/jan+13_127.JPG" width="400" /></a></div>
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<br />
Successive phone shots would feed app the progress you are making until the clever infrared feature on the app would tell you when the oven is at temperature, let's say 800F.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSjOF6-T-BnTTyOtIPwBJ9_AileYlbZUtDR_I24FU0mVd7LJoz550DHwg627WnA4KirzV9fcsT0qJ1rfs-ktFpYqk-7PI8hyphenhyphenhbtmOb2yiHAwqYAfI3_VI1WARg5lp660TtbhKfyQ77eI/s1600/Newmarket%252B_3334.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSjOF6-T-BnTTyOtIPwBJ9_AileYlbZUtDR_I24FU0mVd7LJoz550DHwg627WnA4KirzV9fcsT0qJ1rfs-ktFpYqk-7PI8hyphenhyphenhbtmOb2yiHAwqYAfI3_VI1WARg5lp660TtbhKfyQ77eI/s400/Newmarket%252B_3334.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRui6PfIywGiibt7kK-6wjKMTCDvGo-zZLbUvcFMw8iOn3smb9Iv4GijYWDyAsLbPewCeOB1bKE1bkvVCVyU6_JjIyS_azXW2D6Jlv_RLFHLemdAvVcIjPN3ME6T5MAb2kv6KT_W34ak/s1600/_DSC0132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="1600" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRui6PfIywGiibt7kK-6wjKMTCDvGo-zZLbUvcFMw8iOn3smb9Iv4GijYWDyAsLbPewCeOB1bKE1bkvVCVyU6_JjIyS_azXW2D6Jlv_RLFHLemdAvVcIjPN3ME6T5MAb2kv6KT_W34ak/s400/_DSC0132.jpg" width="400" /></a></div>
<br />
<br />
By tapping the kind of food you want to cook (icons on the screen), the app would instruct you on preparing said foods and using the tools (separate app linked to Amazon) to introduce and remove food.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_SFNoQhhsysfJ6J6T8vDxG7j-HUEr4VrS7BXtwlfIetOh-SqAoILZoDDwsLhammNTyTSOm-hjMmvHWEOecUVANPUZabXDtBZcTxhHijCG2imF-U2fYdP0KjWNCZbpVvPZHtuEWKWGjI/s1600/_DSC0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_SFNoQhhsysfJ6J6T8vDxG7j-HUEr4VrS7BXtwlfIetOh-SqAoILZoDDwsLhammNTyTSOm-hjMmvHWEOecUVANPUZabXDtBZcTxhHijCG2imF-U2fYdP0KjWNCZbpVvPZHtuEWKWGjI/s640/_DSC0066.jpg" width="640" /></a></div>
<br />
<br />
The app would not instruct you on serving or eating the food. There, you'll be on your own.<br />
<br />
OR...<br />
<br />
You could experience the cognitive/physical process of using a brick oven without a smartphone.<br />
Think about it and instagram me at: #brickovenbuilder or comment on this post. Thanks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91O_mLZhWO1IvZDQE-i5-mzy3BUkDUTql5O7r8w4B_uc5IMjLaK8rkiUNM4wYpDOr0RtoxC0D6livyzyWK2g8oSEZ7w7yrjMvDzgx73m2PJ52cknZ4x-_2kYHpBlbjR-ZPHwe5Y5dJLM/s1600/dome+build_-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91O_mLZhWO1IvZDQE-i5-mzy3BUkDUTql5O7r8w4B_uc5IMjLaK8rkiUNM4wYpDOr0RtoxC0D6livyzyWK2g8oSEZ7w7yrjMvDzgx73m2PJ52cknZ4x-_2kYHpBlbjR-ZPHwe5Y5dJLM/s640/dome+build_-4.jpg" width="480" /></a></div>
<br />David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com2tag:blogger.com,1999:blog-4796680693268472716.post-36348341888699415082018-12-09T13:16:00.000-05:002019-01-04T11:35:51.083-05:00Brick Ovens Worldwide<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKaTv8HBRhb3-AnyLylZxhjxVey2XyhPCSGIKqteuyEDHBrikdJx3SxR2ZB24KDivkzfYrt9-Hq2Fh8D33x80MFUfuZvFmDj_2f8Kxtk8Y23YOHSD_J9LofJ0SjbeIDhNesJYOTa5sIc/s1600/pomp+forno1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKaTv8HBRhb3-AnyLylZxhjxVey2XyhPCSGIKqteuyEDHBrikdJx3SxR2ZB24KDivkzfYrt9-Hq2Fh8D33x80MFUfuZvFmDj_2f8Kxtk8Y23YOHSD_J9LofJ0SjbeIDhNesJYOTa5sIc/s400/pomp+forno1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2000 year old oven in Pompeii</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJpp0w9zciUN4WFML6jMBXHkQo79APWS7e8TjbXx2XeWXAABPcf4yYP8eB9SFfnvxKiaICGCSVWocF2f2k1i2tb3mqtWpz9XmHSjGduJ_gjRsj0RLro8nQvMOyjWbPmPg-UQKO4O2tbg/s1600/church+oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="184" data-original-width="274" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJpp0w9zciUN4WFML6jMBXHkQo79APWS7e8TjbXx2XeWXAABPcf4yYP8eB9SFfnvxKiaICGCSVWocF2f2k1i2tb3mqtWpz9XmHSjGduJ_gjRsj0RLro8nQvMOyjWbPmPg-UQKO4O2tbg/s640/church+oven.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">500 year old oven in France</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Here are the stats for one week of visits to this blog:<br />
<table __gwtcellbasedwidgetimpldispatchingblur="true" __gwtcellbasedwidgetimpldispatchingfocus="true" cellspacing="0" class="K3JSBVB-fc-y" style="border-spacing: 0px; border: 0px; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 13px; height: 32px; margin: 0px; padding: 0px; vertical-align: baseline; width: 346.875px;"><tbody style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<tr __gwt_row="0" __gwt_subrow="0" class="K3JSBVB-fc-b" style="background-color: white; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-d" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;" tabindex="0">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
United States</div>
<div style="border: 0px; font-family: inherit; font-style: inherit; padding: 0px; vertical-align: baseline;">
</div>
</div>
</td><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-n" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1291" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
220</div>
</td></tr>
<tr __gwt_row="1" __gwt_subrow="0" class="K3JSBVB-fc-r" style="background-color: #f3f7fb; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-d" style="border: 2px solid rgb(243, 247, 251); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
Russia</div>
<div style="border: 0px; font-family: inherit; font-style: inherit; padding: 0px; vertical-align: baseline;">
</div>
</div>
</td><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-n" style="border: 2px solid rgb(243, 247, 251); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1291" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
185</div>
</td></tr>
<tr __gwt_row="2" __gwt_subrow="0" class="K3JSBVB-fc-b" style="background-color: white; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-d" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
Italy</div>
<div style="border: 0px; font-family: inherit; font-style: inherit; padding: 0px; vertical-align: baseline;">
</div>
</div>
</td><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-n" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1291" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
119</div>
</td></tr>
<tr __gwt_row="3" __gwt_subrow="0" class="K3JSBVB-fc-r" style="background-color: #f3f7fb; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-d" style="border: 2px solid rgb(243, 247, 251); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
Australia</div>
<div style="border: 0px; font-family: inherit; font-style: inherit; padding: 0px; vertical-align: baseline;">
</div>
</div>
</td><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-n" style="border: 2px solid rgb(243, 247, 251); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1291" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
27</div>
</td></tr>
<tr __gwt_row="4" __gwt_subrow="0" class="K3JSBVB-fc-b" style="background-color: white; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-d" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
Egypt</div>
<div style="border: 0px; font-family: inherit; font-style: inherit; padding: 0px; vertical-align: baseline;">
</div>
</div>
</td><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-n" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1291" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
11</div>
</td></tr>
<tr __gwt_row="5" __gwt_subrow="0" class="K3JSBVB-fc-r" style="background-color: #f3f7fb; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-d" style="border: 2px solid rgb(243, 247, 251); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
Ukraine</div>
<div style="border: 0px; font-family: inherit; font-style: inherit; padding: 0px; vertical-align: baseline;">
</div>
</div>
</td><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-n" style="border: 2px solid rgb(243, 247, 251); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1291" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
11</div>
</td></tr>
<tr __gwt_row="6" __gwt_subrow="0" class="K3JSBVB-fc-b" style="background-color: white; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-d" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
India</div>
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10</div>
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<tr __gwt_row="7" __gwt_subrow="0" class="K3JSBVB-fc-r" style="background-color: #f3f7fb; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-d" style="border: 2px solid rgb(243, 247, 251); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
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Malaysia</div>
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7</div>
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<tr __gwt_row="8" __gwt_subrow="0" class="K3JSBVB-fc-b" style="background-color: white; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-d" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
<div class="K3JSBVB-F-k" style="border: 0px; font-family: inherit; font-style: inherit; overflow: hidden; padding: 0px; text-overflow: ellipsis; vertical-align: baseline; white-space: nowrap; width: 220px;">
United Kingdom</div>
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</td><td class="K3JSBVB-fc-a K3JSBVB-fc-c K3JSBVB-fc-n" style="border: 2px solid rgb(255, 255, 255); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1291" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
6</div>
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<tr __gwt_row="9" __gwt_subrow="0" class="K3JSBVB-fc-r K3JSBVB-fc-i" style="background-color: #eeeeee; border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><td class="K3JSBVB-fc-a K3JSBVB-fc-s K3JSBVB-fc-d K3JSBVB-fc-j" style="border: 2px solid rgb(238, 238, 238); font-family: inherit; font-style: inherit; margin: 0px; overflow: hidden; padding: 2px 15px; vertical-align: baseline;"><div __gwt_cell="cell-gwt-uid-1290" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline-style: none; padding: 0px; vertical-align: baseline;">
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Mexico</div>
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4</div>
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<div>
I've never been sure how many of these visits are by humans... but over the years I've been contacted by real people from many countries. As the purpose of this blog, aside from being a running record of my work, has been to inform potential brick oven builders and users in design, methods, and materials for a successful project.</div>
<div>
<br /></div>
<div>
I hope this has been the case. I was recently contacted by a person who bought a cast refractory oven ten years ago from one of the major suppliers. The local masons enclosed it in stonework and about a year ago it collapsed. In my mind, ten years is too short a time for an oven to work before needing replacement (that's expected of a kitchen range). In addition, the expensive stonework that encloses the oven needs to be taken apart and rebuilt after a new oven (a request for a TBO one is in motion) is installed.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekEaz13fCK6rbftERZ0Xx9FfoVl1zyqLJ0jgLY9e633iFIwsTeXCSKpwakANDSJPSJkeNAlrq00Eoj2-J2eLrEtcUeXdCOrL6jfoycTwQaOH2GCQzGtMnl1iCigiKyOGWGN9w95Qs248/s1600/broken+brick.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekEaz13fCK6rbftERZ0Xx9FfoVl1zyqLJ0jgLY9e633iFIwsTeXCSKpwakANDSJPSJkeNAlrq00Eoj2-J2eLrEtcUeXdCOrL6jfoycTwQaOH2GCQzGtMnl1iCigiKyOGWGN9w95Qs248/s640/broken+brick.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TBO 54" at Pietree Orchard in Maine</td></tr>
</tbody></table>
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<div>
Although I humorously say that my ovens are guaranteed for 500 years, it is entirely possible. The integrity of a brick oven dome built from custom cut fire brick is such that it will withstand time and even abuse, aside from the obvious hazard of being buried for 1800 years under volcanic ash. <br />
One oven I built was so extremely over-fired by the enthusiastic owner that the aluminum handles on the door melted; the oven was fine; I now use iron for door handles.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVmT07GtgEBJWrkGSu6_nhpVgOx_2tDOw-FO27Dqz8Kv_Rda5HBld398wWcdt7S3nmgwVypkhFetzJ59z6UPmQ4KF8b6bL3czgHmg6q418igRTJGqf4XlGiM15LsBnG3Xp6THyIEHdYE/s1600/representative+shots%253F-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVmT07GtgEBJWrkGSu6_nhpVgOx_2tDOw-FO27Dqz8Kv_Rda5HBld398wWcdt7S3nmgwVypkhFetzJ59z6UPmQ4KF8b6bL3czgHmg6q418igRTJGqf4XlGiM15LsBnG3Xp6THyIEHdYE/s640/representative+shots%253F-9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">p<br />Professional baker using my portable oven</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6rbWITVmB1YpGSsTjtD-redkzua9PYut9fjV9BLhZL0falumlip4bUs5EJNrM_kwyZEbOu39pA5Vy2hN_ThrHsosG0khPSdrGlUihbLoeUSgbWGR31aosvmwnSd1QpRmdFEBGSm_2nU/s1600/representative+shots%253F-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6rbWITVmB1YpGSsTjtD-redkzua9PYut9fjV9BLhZL0falumlip4bUs5EJNrM_kwyZEbOu39pA5Vy2hN_ThrHsosG0khPSdrGlUihbLoeUSgbWGR31aosvmwnSd1QpRmdFEBGSm_2nU/s640/representative+shots%253F-5.jpg" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZz_TCgBuoxvybkL4PEnbe2-xPEoBG-LouD2wEwbGB3m7fAkZ4M84HVP-33fM7n6h1oguQKvMmmvCIXE_a4NiEOhsjJjv2m7DAcPW1n1aBVQAHA4yrnP33rE_DawqrinG8DMe-PSdOFE/s1600/forno+vesu1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZz_TCgBuoxvybkL4PEnbe2-xPEoBG-LouD2wEwbGB3m7fAkZ4M84HVP-33fM7n6h1oguQKvMmmvCIXE_a4NiEOhsjJjv2m7DAcPW1n1aBVQAHA4yrnP33rE_DawqrinG8DMe-PSdOFE/s640/forno+vesu1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This oven survived Vesuvius' (in background) eruption in 29AD. It would likely survive the next.</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-82335915610600125092018-12-04T13:42:00.002-05:002018-12-04T13:42:57.840-05:00Brick Oven Grill<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WxHPBULPcRPnQ8wJCJQzbYywqmvP2_zuLVh-0P633EShjH2xtVZs1J_z9cGzbjrxGWyfDoCQjZ5FcmyB464uci3uTzLlBDhdI_4m7vWnalLmKL6hZ1D5bKIkC4-fwYaTBp9cit3Kgyw/s1600/Nov+grill.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0WxHPBULPcRPnQ8wJCJQzbYywqmvP2_zuLVh-0P633EShjH2xtVZs1J_z9cGzbjrxGWyfDoCQjZ5FcmyB464uci3uTzLlBDhdI_4m7vWnalLmKL6hZ1D5bKIkC4-fwYaTBp9cit3Kgyw/s320/Nov+grill.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hardwood lumber chunks is all it takes</td></tr>
</tbody></table>
Once you commit to having a brick oven, you may feel that you'll regret not having a grill OR you may find that your gas grill seems odd next to the oven OR you may consider installing a 'complete' outdoor kitchen.<br />
"Hold the Mayo!"<br />
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<br />
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Grilling on or within a brick oven is easy and if designed to purpose can accommodate equal quantities of meats or vegetables. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix51eJd0YZb_OUCPkRCUa5DHwfrTFUKA4On-H1GM7Ua9lzXTZJ7-pP59yk5DvIIxpoSxJUc1iDSvBlpsO8DMOEXJtszAoQ2-TcRTbPs4gymU3_H-5w0fFR1HGMsikUUd2TxfaQJR7Mxpo/s1600/Nov+grill-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix51eJd0YZb_OUCPkRCUa5DHwfrTFUKA4On-H1GM7Ua9lzXTZJ7-pP59yk5DvIIxpoSxJUc1iDSvBlpsO8DMOEXJtszAoQ2-TcRTbPs4gymU3_H-5w0fFR1HGMsikUUd2TxfaQJR7Mxpo/s640/Nov+grill-2.jpg" width="640" /></a>Because building a fire for brick oven baking begins with creating a bed of hardwood coals (which takes about 20 minutes), that can be the point when you can begin to grill. The other timeframes for grilling are at the midway point in the oven firing when the firing is close to a broiling environment and lastly using the coals from, let's say, a pizza firing for front-of-the-oven grilling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0TrAPuFn5tpYuMm87UIJrS25u6iEZQimx0xGfjtPlhlhId9cxgwkAipmuUlfHdU5Zbxm_Xk7ITH2SlbSxJC7B8A41C-Py0Zde1xMRyx98MAbF8ZKvWSTCkOIecHwrGLwT7kob5EmeGk/s1600/Nov+grill-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="914" data-original-width="1600" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0TrAPuFn5tpYuMm87UIJrS25u6iEZQimx0xGfjtPlhlhId9cxgwkAipmuUlfHdU5Zbxm_Xk7ITH2SlbSxJC7B8A41C-Py0Zde1xMRyx98MAbF8ZKvWSTCkOIecHwrGLwT7kob5EmeGk/s400/Nov+grill-3.jpg" width="400" /></a>Two changes in the design of the standard brick oven are needed in order to grill:<br />
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<ul>
<li>The space between the mouth of the oven and the face of the oven needs to be wider.</li>
<li>You need a fabricated grill that can be set above the coals or inside the oven mouth.</li>
</ul>
<div>
Once these changes are made, the grill setup can also be altered to make shish kabob, teriyaki, and other grilled foods.</div>
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<div>
In some instances, I have built a depression under the flue that can hold coals. This is covered when not in use.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv1PcWbSEgOl_as5fc36KWi-OzNAvuRkIgMKGDQxYsv5E68BZfkGpkV3TcIN_TKBSVTeRjpuqyW2_nCAApORRXaQrotfENlpcu5nXqPgvhvPzR_UX4NYdwdWxMLaTvAKEmGo2aitkA7o/s1600/Nov+grill-4.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv1PcWbSEgOl_as5fc36KWi-OzNAvuRkIgMKGDQxYsv5E68BZfkGpkV3TcIN_TKBSVTeRjpuqyW2_nCAApORRXaQrotfENlpcu5nXqPgvhvPzR_UX4NYdwdWxMLaTvAKEmGo2aitkA7o/s320/Nov+grill-4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grill in place</td></tr>
</tbody></table>
<div>
As with all aspects of brick oven cooking, the grilling, baking, broiling, smoking, and dehydrating opportunities are based in your enthusiasm for fire.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGVXe8_cxxsymgnm-l_D1dpHKfdsG4F_QQAc6LGYkGzk3ZrjWpF5oCTXuvgH5491NSFdOpGvit7NC-nN3D7DKPrWRk1UOmzfI3UTeHE3HLY-Ck_-pKYz9x3UzbIkTlzRCzNTaUZv7ViM/s1600/rosemary+smoke.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="215" data-original-width="320" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGVXe8_cxxsymgnm-l_D1dpHKfdsG4F_QQAc6LGYkGzk3ZrjWpF5oCTXuvgH5491NSFdOpGvit7NC-nN3D7DKPrWRk1UOmzfI3UTeHE3HLY-Ck_-pKYz9x3UzbIkTlzRCzNTaUZv7ViM/s400/rosemary+smoke.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary on coals adds flavor</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjF_hGm5uIBglrW7nzvQ0i9BhgAeEldYQzJ_RxACAb0NrOZkj7oBIo04h313bzlvS84PWwJeIZznkMCV56arNTayM9-crrWfKh1Vzx86yPNf0h0M0GyTE0vMQeT0sR8nuNLPTzWICao48/s1600/smoked+and+grilled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjF_hGm5uIBglrW7nzvQ0i9BhgAeEldYQzJ_RxACAb0NrOZkj7oBIo04h313bzlvS84PWwJeIZznkMCV56arNTayM9-crrWfKh1Vzx86yPNf0h0M0GyTE0vMQeT0sR8nuNLPTzWICao48/s640/smoked+and+grilled.jpg" width="640" /></a></div>
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-9230057996923233112018-11-21T13:22:00.000-05:002018-11-21T13:22:02.404-05:00Easy Brick Oven Firing<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZr78qkSRAPsZPmDP8vzQXWHSx5E-hRH8sW1fMD60B6t4I6cwNL467pGYol1j8DmrYUBPybCAdWJUJ2KRgTeQ8AngH6Yy_rBrbi9aQmZZ5sylpfvzkMjP4-2kT1zsj1HaCGKyRf9-ApM/s1600/Blog_.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1316" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZr78qkSRAPsZPmDP8vzQXWHSx5E-hRH8sW1fMD60B6t4I6cwNL467pGYol1j8DmrYUBPybCAdWJUJ2KRgTeQ8AngH6Yy_rBrbi9aQmZZ5sylpfvzkMjP4-2kT1zsj1HaCGKyRf9-ApM/s320/Blog_.jpg" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
The initial fire is built under the flue. Two 'rail logs'</div>
<div style="text-align: left;">
let you put kindling and small firewood that will </div>
<div style="text-align: left;">
catch quickly and make coals.</div>
</td></tr>
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One of the biggest concerns that potential brick oven users bring up is the length and difficulty of getting the oven to 'temperature'.<br />
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Although, it is not as hands-free or fast as a conventional gas or electric oven, it should be easy, relaxed and efficient. Here's how:<br />
<br />
<br />
<ul>
<li>Dry firewood: Wet or poorly seasoned wood requires that the fire first dry it out, then burn it.</li>
<li>Good draft: A properly built oven chimney will draw the smoke and flue gases well.</li>
<li>Relax: You are not stoking a locomotive train climbing the Rockies. Don't overstoke.</li>
</ul>
<div>
The following photos demonstrate how I fired my brick oven with no more than a laundry basket of wood and no more than twenty (20) minutes of effort to 800 degrees.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2a2QPBzjmyZsXpxXT7u8fgDNPyTudrGG7RQ86oxnpfar6ZEN-3drrPwITI_NGmmOeqvkrNxfhyCZIpJcguxZMnUjrMFD3JfSlIz74mCHGF1N7aXdAox1ZYRwWLVQEWN1IOlfsEuleek/s1600/Blog_-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1257" data-original-width="1600" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2a2QPBzjmyZsXpxXT7u8fgDNPyTudrGG7RQ86oxnpfar6ZEN-3drrPwITI_NGmmOeqvkrNxfhyCZIpJcguxZMnUjrMFD3JfSlIz74mCHGF1N7aXdAox1ZYRwWLVQEWN1IOlfsEuleek/s400/Blog_-3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
When coals develop, push the two 'rail logs' back toward the middle of the oven </div>
<div style="text-align: left;">
and add two or three small pieces. The oven is black. </div>
<div style="text-align: left;">
There's some smoke but the wood catches easily.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fc7Bchu3EZ0gysqW0bUzf_p5976lFSP5FNwf6oRI5BHnjPEaXrMPZDzx5Woa8mxw-4JtbgkEZQpDftTfZNFLT4L-jFFScqkjFHd_lEtWBQl6t4-RuNEaTw497E1a8cQUAqDsxp15BM8/s1600/Blog_-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fc7Bchu3EZ0gysqW0bUzf_p5976lFSP5FNwf6oRI5BHnjPEaXrMPZDzx5Woa8mxw-4JtbgkEZQpDftTfZNFLT4L-jFFScqkjFHd_lEtWBQl6t4-RuNEaTw497E1a8cQUAqDsxp15BM8/s640/Blog_-2.jpg" width="616" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flames are better than smoke. Too much added wood will slow the firing and create unburned gases.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuTEvyW3QP64A-trnq0Ct3LoQoKiBWYJmSss_kgQprLLlkUMvaP585WMDN3R62w7_REqbAJ4xPtx3i_7Y4nBpF0Y5KqJekKtZCxXtO0Mw87KNASep4HDIEShcA9N4LZuZQV4YQBMkbT8/s1600/Blog_-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuTEvyW3QP64A-trnq0Ct3LoQoKiBWYJmSss_kgQprLLlkUMvaP585WMDN3R62w7_REqbAJ4xPtx3i_7Y4nBpF0Y5KqJekKtZCxXtO0Mw87KNASep4HDIEShcA9N4LZuZQV4YQBMkbT8/s640/Blog_-4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">If you have a removable door, set it up on tiles back from the oven mouth. This will allow air to flow under it and the flue gases to exit the chimney. It will also reflect the infrared heat back into the oven and cut down on air exchange.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H9A8sIMj2OaLQI84OSGCvhdoAzfhoFQWUO-NCQt6EUAiJAvRMA7gP41V_WhXn9NnsvAEmCn4IsHX8C3SYMiD0SAeBUrz1XRlAMtKrmnYjeNzMrc4wXXCYJKefrWmvHJVxUPHf47ZoH0/s1600/Blog_-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H9A8sIMj2OaLQI84OSGCvhdoAzfhoFQWUO-NCQt6EUAiJAvRMA7gP41V_WhXn9NnsvAEmCn4IsHX8C3SYMiD0SAeBUrz1XRlAMtKrmnYjeNzMrc4wXXCYJKefrWmvHJVxUPHf47ZoH0/s640/Blog_-5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
When the carbon has begun to burn off the dome the oven will be at around 600F. </div>
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At this point I have spent about 15 minutes total on oven management </div>
<div style="text-align: left;">
and about an armload of wood (standard arm). </div>
<div style="text-align: left;">
Dry wood will catch immediately.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkvb-pqqtf58531y45VR46BH5cvOGhGieP0W0u2JmMOlybO6NiRWUB-K3nDIb6cJcOsjgaw9XQuuzEVc7BtQJTRipAJozAROHQQUNbLkxovGmaHbcib3wL7DMMoPT5hUY4_8pq7wVlgs/s1600/Blog_-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkvb-pqqtf58531y45VR46BH5cvOGhGieP0W0u2JmMOlybO6NiRWUB-K3nDIb6cJcOsjgaw9XQuuzEVc7BtQJTRipAJozAROHQQUNbLkxovGmaHbcib3wL7DMMoPT5hUY4_8pq7wVlgs/s400/Blog_-6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It goes fast now. Walk away. Do something else.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC0mXEvOwEbyvaRn95dDfo6GHpqMh16ilzmZygBeWAMHnABhQjlcP0UMpV4TVI-uF8z3fjuGdiMM62SDVE0euZq8BH7SC-0X7piNFvQ6S8xXrY3vTKKtZXxYoOpisC7QYY2vKeZNIvus/s1600/Blog_-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC0mXEvOwEbyvaRn95dDfo6GHpqMh16ilzmZygBeWAMHnABhQjlcP0UMpV4TVI-uF8z3fjuGdiMM62SDVE0euZq8BH7SC-0X7piNFvQ6S8xXrY3vTKKtZXxYoOpisC7QYY2vKeZNIvus/s640/Blog_-7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nearly burned, the entire oven is at 800F plus. <br />If you are making pizza, push the coals to the back,<br />Sweep the floor and get ready. Add small sticks to keep flames<br />for broiling the top of the pizza. Mangia! Buono appetito!<br /></td></tr>
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Sometimes it surprises me how easy it is. Granted, I've done this a good number of times. Hours after pizza, there's the possibility of bread, then roasts, then beans and/or ribs, until days later, the oven is 200F and ready for the next cycle. While I'm still relaxed and well fed.<br />
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-90633484876401852912018-11-16T16:37:00.000-05:002018-11-19T09:43:03.984-05:00From Pottery Kilns to Brick Ovens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjMBzxd6KHNdnGfdBPmr-QunqkFvSl7dDgyUSdyYPKrFgfGW-1dkdqMptZ_YKPCLT-oIvC49L_WCvHyVqAxZw2pPQMF3lUEDKDkB8m86vEuZ0CG0GGgTs1Kz7J5xiIuL5ZFweHITCraM/s1600/pre-firing-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjMBzxd6KHNdnGfdBPmr-QunqkFvSl7dDgyUSdyYPKrFgfGW-1dkdqMptZ_YKPCLT-oIvC49L_WCvHyVqAxZw2pPQMF3lUEDKDkB8m86vEuZ0CG0GGgTs1Kz7J5xiIuL5ZFweHITCraM/s320/pre-firing-3.jpg" width="320" /></a>Forty-five years ago I was making stoneware pottery and firing it in a wood-fired kiln to 2381 degrees Fahrenheit (1303 Celsius).<br />
<br />
Today I build brick ovens that need not reach temperatures higher than 800 F. But there is still high temperature material, FIRE and at the end, a wonderful product.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiMEuXPX5I-j12DYJQBEctFiD0hHN5EJdoo5r2Wdb2GGxBfnU-mYQR77t2wKyj06C-LxTpFkJZiftKX5BqSjm4ote2db9dpTOBJZyXGktnZGkkuzROcfbuEmxrD59t-8cVicPQzpLgDI/s1600/pre-firing-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="1068" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiMEuXPX5I-j12DYJQBEctFiD0hHN5EJdoo5r2Wdb2GGxBfnU-mYQR77t2wKyj06C-LxTpFkJZiftKX5BqSjm4ote2db9dpTOBJZyXGktnZGkkuzROcfbuEmxrD59t-8cVicPQzpLgDI/s400/pre-firing-4.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuQcsThQooBrP_jrBAd_bjeL8_VtRDvrCasxTiSJSydmQypJ1DasWIg3VTJ4kF2wMcpl-LG2cnAgqj61JSSAcgVz05FARtfMwlR-OmWAxYOtFEHJ8JZHZOOFZv_CP-5PF9NwTv3-1tes/s1600/pre-firing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuQcsThQooBrP_jrBAd_bjeL8_VtRDvrCasxTiSJSydmQypJ1DasWIg3VTJ4kF2wMcpl-LG2cnAgqj61JSSAcgVz05FARtfMwlR-OmWAxYOtFEHJ8JZHZOOFZv_CP-5PF9NwTv3-1tes/s320/pre-firing.jpg" width="320" /></a></div>
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Last weekend, I joined my friend, Willi Singleton in Kempton, PA to fire his noborigama kiln at Pine Creek Pottery. The twenty-two hour firing brought together Willi's many friends, colleagues, and students for a round-the-clock effort.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGjiO1vvbNFcTDGK_7XK0D80jgUEBD022d0U92GbHk5HfvV7xW1M5WBp6AG9Xb6PDlM4MTalz6Ir9mzUaW5HnzGEzfjJFVcIPBIKrb9c0TgCXGuipgEWQSxe2mpCoJC0EiXX_WMLt9Qo/s1600/pre-firing-5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGjiO1vvbNFcTDGK_7XK0D80jgUEBD022d0U92GbHk5HfvV7xW1M5WBp6AG9Xb6PDlM4MTalz6Ir9mzUaW5HnzGEzfjJFVcIPBIKrb9c0TgCXGuipgEWQSxe2mpCoJC0EiXX_WMLt9Qo/s320/pre-firing-5.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Willis starting the fire in a lower chamber</td></tr>
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For those unfamiliar with the process of making clay into pottery, Willi's approach is complete.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiiXU6NdNfpmnFNafX86pc4Fsz16CrECSo4uZvfTovU3Wp-nIEWH6uLWxOPmp8qlP-PNDVfOlyVuUZKvpB4DDsrY6vaOrIQ8a5_mi9iwz-PM8N8eiQLjp70X00A3wDFYSo83bCDECrRE/s1600/pre-firing-6.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiiXU6NdNfpmnFNafX86pc4Fsz16CrECSo4uZvfTovU3Wp-nIEWH6uLWxOPmp8qlP-PNDVfOlyVuUZKvpB4DDsrY6vaOrIQ8a5_mi9iwz-PM8N8eiQLjp70X00A3wDFYSo83bCDECrRE/s200/pre-firing-6.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Willi Singleton</td></tr>
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His clay comes from two regions of Pennsylvania and is prepared at his pottery so that it is pliable enough to throw on a potter's wheel.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUMw92q3a3ta75Mzg5cVFO_b6xvd9fzummZEs81oRw5ozWeqX3eKmd4CWOGm8ZHqFbFsddzfT_TWWy9UHlp19A3ReM83kbVi6QEvj9LoshE329Li5mMS-iACo0G7kNj_-dWrtBaVwr38/s1600/kiln+firing-11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1246" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUMw92q3a3ta75Mzg5cVFO_b6xvd9fzummZEs81oRw5ozWeqX3eKmd4CWOGm8ZHqFbFsddzfT_TWWy9UHlp19A3ReM83kbVi6QEvj9LoshE329Li5mMS-iACo0G7kNj_-dWrtBaVwr38/s320/kiln+firing-11.jpg" width="249" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">first fires are stoked in a lower chamber</td></tr>
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His glazes are made from wood ashes, corn stalk ashes, and bamboo ash, which all grow around his place.<br />
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The wood that fires the kiln is local from sawmills.<br />
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Noborigama kilns are built on a hill. This kiln has four chambers, with the exit ports of each passing to chamber above. A 25 foot double chimney creates the draft to pull the flames through the chambers.<br />
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It is an elemental experience. The forms, materials and skills are timeless.<br />
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Like brick oven building and baking, it is a link to our ancestors.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNDXcOcfgfqVj3M6n7xZZYLTwYv-Vz6gI9Nv-4t5S9jpYqYZMdtJ0Llk5kAqnXMWYmWisoFn4yU-olQqqzGqP3Ds5AugFkUof6s0BTtHAAR5FQoBkNErI8I2tvzZBPYDyxmdSy9xjlR4/s1600/kiln+firing-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNDXcOcfgfqVj3M6n7xZZYLTwYv-Vz6gI9Nv-4t5S9jpYqYZMdtJ0Llk5kAqnXMWYmWisoFn4yU-olQqqzGqP3Ds5AugFkUof6s0BTtHAAR5FQoBkNErI8I2tvzZBPYDyxmdSy9xjlR4/s640/kiln+firing-8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a long night, the stoking proceeds to special ports in the pottery chamber itself</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeEyzbuJiBg97oqUKJ-Tjls9rOhbZDspmysiLzxrf7GUsCpbsYez0WJdz-9gaNrL0oXdW9bMFYT3Kcjx2Fi3U7wPrQN73co3HSF3ycyqTuceOVs9JFHSqlTkd9VMjXvtUKuw1El3zBEw/s1600/kiln+firing-15.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeEyzbuJiBg97oqUKJ-Tjls9rOhbZDspmysiLzxrf7GUsCpbsYez0WJdz-9gaNrL0oXdW9bMFYT3Kcjx2Fi3U7wPrQN73co3HSF3ycyqTuceOVs9JFHSqlTkd9VMjXvtUKuw1El3zBEw/s320/kiln+firing-15.jpg" width="212" /></a><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkvSHWXsYrcRhSPs0Xgi4OiwF9d3lQnX6-DgR0pTjCecGuHpJnqQR5QXDqqegnUQ1uarIMD6nVftWxYEGLyAw6ISyMSilU5oI2CuncgJjRM81ivIyEK4GyAVcbe0zR9tiPh6qFidB9qo/s1600/kiln+firing-28.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1068" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkvSHWXsYrcRhSPs0Xgi4OiwF9d3lQnX6-DgR0pTjCecGuHpJnqQR5QXDqqegnUQ1uarIMD6nVftWxYEGLyAw6ISyMSilU5oI2CuncgJjRM81ivIyEK4GyAVcbe0zR9tiPh6qFidB9qo/s320/kiln+firing-28.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a couple of the families<br />
have been helping to fire the kiln<br />
since their children were young</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg573qhqI1-OnQCuHmZbT6TB1tBGawUw-tT6bv24Oy1EwtOWICXvmweSdwkoCS1DrzApJx8WNdzBcohyphenhyphenZsw_PgE2IRFfTl8zfEt9srLyHFo4fzBg9MLnvqRppK4Dz1caKujpEVCu3lotLc/s1600/kiln+firing-23.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1359" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg573qhqI1-OnQCuHmZbT6TB1tBGawUw-tT6bv24Oy1EwtOWICXvmweSdwkoCS1DrzApJx8WNdzBcohyphenhyphenZsw_PgE2IRFfTl8zfEt9srLyHFo4fzBg9MLnvqRppK4Dz1caKujpEVCu3lotLc/s640/kiln+firing-23.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1trUdgStgrlxwuMIRugomLGZ-UL6AAXhqS9MYc_mBsg3FQE6wxZxfcmy6ov0chhXUIrsWg2BTgBISU5hM6VdRgiI-US-p2p_elOowFz4Q6Wcn9r-YZwmvnu4RRD1Sag53_4OIrnMcmM/s1600/kiln+firing-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1trUdgStgrlxwuMIRugomLGZ-UL6AAXhqS9MYc_mBsg3FQE6wxZxfcmy6ov0chhXUIrsWg2BTgBISU5hM6VdRgiI-US-p2p_elOowFz4Q6Wcn9r-YZwmvnu4RRD1Sag53_4OIrnMcmM/s640/kiln+firing-29.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZUtShm1iKDwbbd3QwRfGl1yX0Jj2PNo5nIR1rfKpmVJ-PYN1lXdSn8KjzfJP2FM5y5J6qKKDFy7kp3EBbs2q2KRmSW-hJcH85ubzoyqRRb0ua3I3SRahUzrWXhmsluBBE06BzglxkR8/s1600/kiln+firing-22.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1349" data-original-width="1600" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZUtShm1iKDwbbd3QwRfGl1yX0Jj2PNo5nIR1rfKpmVJ-PYN1lXdSn8KjzfJP2FM5y5J6qKKDFy7kp3EBbs2q2KRmSW-hJcH85ubzoyqRRb0ua3I3SRahUzrWXhmsluBBE06BzglxkR8/s640/kiln+firing-22.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ports are stoppered with clay after the kiln reaches temperature</td></tr>
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0tag:blogger.com,1999:blog-4796680693268472716.post-39321583955747143472018-11-07T09:54:00.001-05:002019-01-05T13:49:22.603-05:00Brick Ovens and CAD (Computer Assisted Design)Oven projects require planning. This begins, if feasible, in a site visit with the potential customer. The conversation often starts with the person's cooking goals and moves through the location, dimensions/capacity, and finally to the style of the oven.<br />
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Although my website shows a number of previous oven projects, I have found that every oven can be designed as a perfect fit with the customer, the customer's place and needs. The result is that a look at the nearly 40 ovens I've built reveals that each one is different: variations on a theme.<br />
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A CAD drawing helps the process in a number of ways:<br />
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<li>It describes dimensions: footprint, elevation, roof or chimney route, wood box and oven mouth.</li>
<li>It allows for an accurate quote on cost (and comparison to other options)</li>
<li>It prepares me for the quantity of materials needed.</li>
<li>It can be forwarded to the local building inspector and/or architect/contractor so that we are coordinated.</li>
<li>It is the reference point for alterations, if needed, during the project.</li>
<li>And lastly, it may allow the design client to build it him or herself. For this, I provide a design consultation service.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkUoXL6pXdPByx4yl741cVbaGRzpbBnzzpK6-SoBdho3_fARMpzWwCZDYzr0zvtA5p9IAVcOc8Ud1gooIlC1bwkzfAtB23wgdylDr27BSAxneLbtIY6cMXFw4k2qnWIPNdVl7uNuV0CI/s1600/42+CAD.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="786" data-original-width="1200" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkUoXL6pXdPByx4yl741cVbaGRzpbBnzzpK6-SoBdho3_fARMpzWwCZDYzr0zvtA5p9IAVcOc8Ud1gooIlC1bwkzfAtB23wgdylDr27BSAxneLbtIY6cMXFw4k2qnWIPNdVl7uNuV0CI/s400/42+CAD.jpg" width="400" /></a>So, what do these CAD's look like?</div>
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I originally had a CAD company set up one for cutting bricks. I also got separate drawings for each brick in the oven. The master dome looks like this:</div>
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I've since found ways of cutting accurate brick chains for any size dome.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmY9gqj8M4pZqJ2jAELWJBPdT_FLiJKpSL1FcMoLq5jMP3tRsS0AavB0__xpUY7nFNfeELSvw0kAqgPbXYM7wj8ivbhEu0eoKZ7hS5EsksbiiTjdTTo5lGyk_TArURnbiD3cGe4vo6zI/s1600/IMG_1279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmY9gqj8M4pZqJ2jAELWJBPdT_FLiJKpSL1FcMoLq5jMP3tRsS0AavB0__xpUY7nFNfeELSvw0kAqgPbXYM7wj8ivbhEu0eoKZ7hS5EsksbiiTjdTTo5lGyk_TArURnbiD3cGe4vo6zI/s640/IMG_1279.jpg" width="480" /></a></div>
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Depending on the situation, CAD's took these forms.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKF5LvV-TfeB95EYvcXobeeF3RRgqFmtDc6ZNOfGWNf3U0MFsTvTBUXFg1OUUwSzXhzaT1j4fu3ZpMoepnuC2nlnJczN-b7LF9hEmUJ-S41uxUkpB4ihZIriAacvrtUg-XIux4xmf_u4Q/s1600/Brewster+server+view.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="701" data-original-width="1399" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKF5LvV-TfeB95EYvcXobeeF3RRgqFmtDc6ZNOfGWNf3U0MFsTvTBUXFg1OUUwSzXhzaT1j4fu3ZpMoepnuC2nlnJczN-b7LF9hEmUJ-S41uxUkpB4ihZIriAacvrtUg-XIux4xmf_u4Q/s400/Brewster+server+view.jpg" width="400" /></a>Often it is required that the design interface with the exterior or interior space. As shown below, the spaces also need some planning, whether they are constrained by an existing building or have specific engineering challenges or needs.</div>
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Ergonomics, the science of efficient and healthy movement, play into the design. For instance, managing the preparation of food products going into or coming out of the oven is important. Counter space around or beside the oven is considered as well as distances from both the sources of the ingredients and the destination of the meal, i.e. the dining space. A well-sited brick oven becomes both part of the making of food and part of the social scene for the customer. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dnO9IZZoV1go2EYk0mXY5r07Za1F45CRdZRbsmnVFvtdB7oWiPHzqcBHA_Co46JugDQ9SW65iG3Ai_-upxU7jeEF3USgPJ3AMZS3X0RV9PinuqsCD57LAxVq-7KwzExvD_SdBykgEZA/s1600/eppolito+oven+volume+only.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I3EtZNjRlGJ5AVB9t9RjvefPcdtmXk-rYmnZMeBACOkSRSOnh_3LdgQMxYLENAZU5ZOuDRaA_47gLAXwLY5oXEMe1_jACU_AGZIq22OcFsvi8PO8Gv26y_P9n52BtabaQYZBwQQKBXs/s1600/TBO+36+specs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="731" data-original-width="1440" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I3EtZNjRlGJ5AVB9t9RjvefPcdtmXk-rYmnZMeBACOkSRSOnh_3LdgQMxYLENAZU5ZOuDRaA_47gLAXwLY5oXEMe1_jACU_AGZIq22OcFsvi8PO8Gv26y_P9n52BtabaQYZBwQQKBXs/s400/TBO+36+specs.jpg" width="400" /></a><img border="0" data-original-height="699" data-original-width="1024" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dnO9IZZoV1go2EYk0mXY5r07Za1F45CRdZRbsmnVFvtdB7oWiPHzqcBHA_Co46JugDQ9SW65iG3Ai_-upxU7jeEF3USgPJ3AMZS3X0RV9PinuqsCD57LAxVq-7KwzExvD_SdBykgEZA/s320/eppolito+oven+volume+only.jpg" width="320" /></div>
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Combining a brick oven with a fireplace, when requested, means finding a way to integrate the two while making each function safely .<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5CgrY_tkZS8e4X1O_WfbBlEJCp-g7dNzqJM9OV4hwNlCwg4tusGd2OswgRQ7eMCMHYjOnHJw4_A9dfMExoiwitqr17FSFNPFWhOq0PJhtov_PpoIZxB51kFYiHnH54tK1TQ1pIljaHU/s1600/lheureaux+final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="1369" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5CgrY_tkZS8e4X1O_WfbBlEJCp-g7dNzqJM9OV4hwNlCwg4tusGd2OswgRQ7eMCMHYjOnHJw4_A9dfMExoiwitqr17FSFNPFWhOq0PJhtov_PpoIZxB51kFYiHnH54tK1TQ1pIljaHU/s400/lheureaux+final.jpg" width="400" /></a></div>
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And entire outdoor kitchen needs extensive planning as it will become a micro-restaurant. Incorporating aesthetic elements contribute to its purpose as a place of relaxed yet passionate activity.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2P-JIbndMZvk2WyoVjPVWWJ2ni58WOgdBEBrQXIM9slPQ44bqtH8VRsxDj_uoZGtv4qydqGM1p4yCd0mOSHJe9v9KExplIfd-vF0rJkCkhHU16Z4Qxgdzwc-3QJHlyp7DOQNX1Vgdto/s1600/Olegs+fullview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="1440" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2P-JIbndMZvk2WyoVjPVWWJ2ni58WOgdBEBrQXIM9slPQ44bqtH8VRsxDj_uoZGtv4qydqGM1p4yCd0mOSHJe9v9KExplIfd-vF0rJkCkhHU16Z4Qxgdzwc-3QJHlyp7DOQNX1Vgdto/s640/Olegs+fullview.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pTcU78GGhLKSUPOUgCqICNZLrQDrTOotg6Vet33uE2JOD1XvFmUeUMi_hEl_B3X5Zwa0Cwnhx-BIRqnRryiDpKB9fdYbtuKI7EYdQtoD8SBqI2YCr54qfcBGMKdrOoGnlhwb6anqgE4/s1600/face+w+warming+ovens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pTcU78GGhLKSUPOUgCqICNZLrQDrTOotg6Vet33uE2JOD1XvFmUeUMi_hEl_B3X5Zwa0Cwnhx-BIRqnRryiDpKB9fdYbtuKI7EYdQtoD8SBqI2YCr54qfcBGMKdrOoGnlhwb6anqgE4/s640/face+w+warming+ovens.jpg" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlz18kkrdAcXTueEeljykKEnT-VevuRoq0ZLbs7OIqrfCkQJJKPlY1dhc2UCXXzmjENsBpdnPw_K5O8telwkrigtdNtK9FJ2uQLICvJdPGmXyhvwiZuvErbwM8ZR5NTYd2M4lEDQi7H1A/s1600/David+w+PT+oven.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlz18kkrdAcXTueEeljykKEnT-VevuRoq0ZLbs7OIqrfCkQJJKPlY1dhc2UCXXzmjENsBpdnPw_K5O8telwkrigtdNtK9FJ2uQLICvJdPGmXyhvwiZuvErbwM8ZR5NTYd2M4lEDQi7H1A/s320/David+w+PT+oven.jpg" width="320" /></a>On rare occasions, a customer hands to me the total responsibility for engineering, placement and aesthetics. This can be good. I still use a CAD to estimate both materials and cost. It is always best to show up prepared.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9s8mlF6NZXX4mgBYmYcDKfUbFB3D0VA4PmvvtEz6J27oA0S_n3dOVfo8sojfALOeoNazex1iuuOIIF3XqkVBrQr_L5LMnYFcV6IIrV4L5fC6Q7klPggkcYeahePo3a7rLWykQnVgb_98/s1600/Oven+w+orange.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1014" data-original-width="1600" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9s8mlF6NZXX4mgBYmYcDKfUbFB3D0VA4PmvvtEz6J27oA0S_n3dOVfo8sojfALOeoNazex1iuuOIIF3XqkVBrQr_L5LMnYFcV6IIrV4L5fC6Q7klPggkcYeahePo3a7rLWykQnVgb_98/s640/Oven+w+orange.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekEaz13fCK6rbftERZ0Xx9FfoVl1zyqLJ0jgLY9e633iFIwsTeXCSKpwakANDSJPSJkeNAlrq00Eoj2-J2eLrEtcUeXdCOrL6jfoycTwQaOH2GCQzGtMnl1iCigiKyOGWGN9w95Qs248/s1600/broken+brick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekEaz13fCK6rbftERZ0Xx9FfoVl1zyqLJ0jgLY9e633iFIwsTeXCSKpwakANDSJPSJkeNAlrq00Eoj2-J2eLrEtcUeXdCOrL6jfoycTwQaOH2GCQzGtMnl1iCigiKyOGWGN9w95Qs248/s640/broken+brick.jpg" width="640" /></a></div>
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David Neufeldhttp://www.blogger.com/profile/14070386040814257021noreply@blogger.com0