I thought people might start complaining if all I posted was other projects and food. I know there are some people chomping at the bit for the rotary sub.....well, by now their teeth have worn down and they are probably gumming the bit.
It's been hot here like most places and I don't like to bake and heat up the house. I've been wanting a wood fired brick oven, but it wouldn't really be legal on our property so I wouldn't want to make it a permanent structure. Although I like the idea of being able to get firewood for free and run it for free, I don't like the idea of it taking 1.5-2 hours to heat up, tending the fire and initial smoke outpt. So this is what I came up with:
It is a brick oven heated by one of those high output turkey frying propane burners. I'm using flagstones for the hearth and top. I don't think the hearth one will last long since it has started to crack. I may replace it with a kiln shelf which should reduce preheat times and make it crack-proof.
The burner heats the hearth and then the hot air goes through the right rear corner of the hearth and then out the front bricks and through all the cracks.
Here is the first loaf of bread from the oven. I made the dough in about 3 hours which is really fast for me.
I made 4 loaves the next week of sourdough with sesame and freshly ground wheat berries. They were outstanding. Only two made it to picture time!
In the oven I've also made a seafood vegetable dish, 4 loaves of sourdough rye with caraway seeds/sesame/wheat berries and some walnut chocolate chip banana bread. This was a really easy and successful project. It only took about an hour to stack the bricks and as long as you have an IR thermometer to read the temp of the hearth you can make some good food.