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Got my new lovebug. All 4 lbs of her

Damn Evan. Slow down !

Cover with something to hold moisture and wait 4 to 7 days. If only 3 1/2 inches, wait 7. My two bits.

Free granite. Portland area. 120 x 24 and 48 x 48 both are appropriate dims. 1 1/8 thick

😥

Depends on style of oven, time of year, moisture content, wood split size, wood type. One to two hours. I preheat with a small fire a day or two before I need it. Mine has lots of thermal mass, thus cooks longer with no fire burning.

Yesterday Betts left us and went over the rainbow Bridge. She was a true fish dog. When people would come over and fish, she would run to whomever was catching fish, happily barking. At fish feeding time she would be spinning circles and barking , while traveling in front of me heading to...

Yeti my ass

Jerry, my father did masonry work. He told me on my build, I was a messy mason! It was not the learning, it killed my hands, wrists and elbows.

Well, I can tell you that becoming a brick mason at age 64 on my oven was no fun!!

Jerry, check the Traditional ovens web page. Rado gives almost to much information.

Yours shows craftsmanship.

This is Betts. Sweet is an understatement of her kind loving nature. Not a mean bone on her body. She is 13 and has heart failure. Her days are very numbered. It is very difficult watching here go.

As a side note. Wood fired ovens add value to your home .

You can go cheap or expensive. The main thing to remember, door opening should be 63% of the dome height. No flu is needed, but the face of the oven will turn black. In early times they were called black ovens. In Gresham, with the rain, you would absolutely have to seal or cover the oven...

I think the plans cost me 12 pair of Sox. I gave my forms to a friend, but I could probably get them back. Hopefully he took care of them. I even got him most of the brick for free. He never did build. He is in Gresham. (Evan)

I prefer the traditional European thermal mass style as you can cook in it longer than the igloos which require a fire for the most part to keep the heat up.

This is where I got my plans. You can alter exterior to your liking. https://www.traditionaloven.com/pizza_wood_oven/pizza_oven_3.html