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OT Anybody Use a Wood Oven? OT

SciAggie
SciAggie Posts: 6,481
in Off Topic
I know there must be some folks here that use a wood fired oven. Does anyone know anything about these folks?
https://www.grillsnovens.com/brick-pizza-oven.html
These prices look reasonable. One of these might look mighty fine in my upcoming outdoor kitchen. 
I welcome any thoughts, opinions, or comments. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • SGH
    SGH Posts: 28,882
    edited April 2016
    I still use a small one that is older than most of the whipper snappers on this forum. It's great for warming cold hands and heating water in the winter. It's used outdoors, not inside for heat. I like having one around but I'm kind of nostalgic. Here is a pic of "Ole $hitty".

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH Thanks My friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited April 2016
    I want one. BAD. But not going to happen until wife gets a bigger house. So... no time soon.

    Down side is it takes a couple hours to properly preheat one for use. So you need time to use it.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • CPARKTX
    CPARKTX Posts: 2,095
    I totally want one for pizzas. On my wish list for when I get my dream outdoor kitchen
    LBGE & SBGE.  Central Texas.  
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  • SciAggie
    SciAggie Posts: 6,481
    Thatgrimguy said:

    Down side is it takes a couple hours to properly preheat one for use. So you need time to use it.
    I had about scratched it off for my kitchen, but now I'm thinking it might be good. Weekends and summers I have time to heat and use it. For the kinds of meals I cook most of the time I see myself enjoying an oven more than a dedicated offset smoker. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    CPARKTX said:
    I totally want one for pizzas. On my wish list for when I get my dream outdoor kitchen
    Bread is big on my list. I've never quite been satisfied with bread off the egg. Plus the cool factor...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • DMW
    DMW Posts: 13,833
    Don't have one, but that's a great price point, and I am close enough to be able to pick it up and save $200. When I finally build my dream outdoor cooking area, I will give that a serious look, thanks for sharing.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,882
    @SciAggie
    For nostalgic and sentimental reasons only, I have always wanted one of these real bad. It would serve no real practical value over any cooker that I own, but I just think that they are cool as heck. These are actually coal fired but I could fire it with wood, lump, and/or charcoal. I don't know why I want one so bad, but I do. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH We don't always need a reason to buy stuff do we? That would be a fun stove.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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