British BBQ Society Forums

It's a barrel vault design rather than pompeii which gives a rectangular hearth rather than circular. All hand built (not pre-cast or anything).

You can check out the full build on the UK Wood-Fired Oven Forum here: http://ukwoodfiredovenforum.proboards.c ... 136&page=1 but you'll need to register to see my pics. There are some amazing builds on that forum. I would have posted some of the pics here too but I don't want to hijack this pizza stone thread

My internal cooking hearth dimensions are 44 inches deep and 34 inches wide, so place for lots and lots of food

I could easily have space for 6+ pizzas in the oven with the fire pushed to the back, but the problem (a nice one to have) is that pizzas cook in ~90 seconds so you wouldn't be able to manage 6 pizzas at once at that speed. My max has been 3 so far.

I must say, I am beyond envious Duncan. I know my limits, an I would not be able to achieve build like that.

The only thing I might have done differently is geek it up by embedding half a dozen thermocouples for real time temperature monitoring

That's definitely something I would do in the future when I build a mkII (probably if I ever move house), with some form of continuous data logger

DuncanM wrote:That's definitely something I would do in the future when I build a mkII (probably if I ever move house), with some form of continuous data logger

All incorporated into your outdoor kitchen of course (a la Guy Fieri )

Yes, I very much fancy an outdoor kitchen. The Guy Fieri one is nice indeed, though a bit OTT . My idea is much along the lines of Duncans (you can see his plans on the forum link he posted) though i'd have a much larger and more versatile charcoal grilling area.

As for data logging - yes, i'd have some sort of wireless link into the house logging data. Basically the oven would be IP connected

It's not too late to add this to your oven - thermocuples come in various lengths - so if you're brave enough to drill a hole from the outside into your oven - you could most certainly add one in.

If you don't have one, i'd suggest getting one of those IR laser themometers:

https://en.wikipedia.org/wiki/Infrared_thermometer

They can be had quite cheaply these days - check amazon or eBay. You just point the laser beam at what you want the temperature of and it gives you an accurate reading. Useful for getting the floor temperature of a wood oven.

Already got one of the IR thermometers

I think my plans have changed a slight bit since that google sketch up, I'll be altering my grill area so I can grill and smoke on it - but that's at least a year away.

I'm used to the temperatures and behaviour of my oven (I know when it's hot enough to cook pizza's in), plus with my IR thermometer, stand alone thermometer and door based thermometer I'm covered for the time being, but definitely in a future build