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First cook in the wood fired oven

SciAggie
SciAggie Posts: 6,481
edited June 2017 in EggHead Forum
After increasing temperatures for three days I'm finally ready to cook. I'll wait a couple of cooks before I build to pizza temps but I can get hot enough to cook stuffed peppers.
I just made some simple stuffed peppers - mild Italian sausage, rice, onion, garlic, S&P... I also cooked some corn and roasted some brussel sprouts.
The cook went great. I can tell I will love this oven. 
Lighting the oven.


Cooking some bacon.

And onion..

Now the peppers and sides go in.

After some time and Coronas...





Life is good my friends. Thanks for looking. 
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

  • YEMTrey
    YEMTrey Posts: 6,835
    I'm excited for you!  Thanks for sharing the progress and build of this oven.  You're going to love it.  Please keep sharing pics!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • DMW
    DMW Posts: 13,836
    Very nice, I'm jealous. I guess I need to make sure I include room for a WFO when I plan my outdoor kitchen, eventually.
    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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  • thetrim
    thetrim Posts: 11,387
    Very nice cook!  I've been waiting for this one for a while and you didn't disappoint.  Could you use coal in there?  How hot can you take it too?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • DoubleEgger
    DoubleEgger Posts: 19,157
    Outstanding. Your sweat equity is going to pay dividends big time. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    I would sooo love to have one of those! But I thought that you were supposed to remove the coals once up to temp, then put the food in and put a door over the opening to keep as much heat in as possible . Except for pizza, of course. Then you leave the fire going and no door. 

    Is that wrong?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bgebrent
    bgebrent Posts: 19,636
    Living the dream my friend!  Looking forward to many posts coming out of that cooker.
    Sandy Springs & Dawsonville Ga
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  • SciAggie
    SciAggie Posts: 6,481
    thetrim said:
    Very nice cook!  I've been waiting for this one for a while and you didn't disappoint.  Could you use coal in there?  How hot can you take it too?
    By Saturday I'll take it to 900 degrees to fully saturate the oven with heat. 
    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
    Carolina Q said:
    I would sooo love to have one of those! But I thought that you were supposed to remove the coals once up to temp, then put the food in and put a door over the opening to keep as much heat in as possible . Except for pizza, of course. Then you leave the fire going and no door. 

    Is that wrong?
    Lol - you ask like I know what I'm doing... You can cook with coals, with flame, with retained heat - it just depends on what you want. I'm just learning for sure. I will say the oven was easier to manage than I feared. 
    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
    bgebrent said:
    Living the dream my friend!  Looking forward to many posts coming out of that cooker.
    Thanks Brent. I have to admit I was very happy tonight. 
    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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  • thetrim
    thetrim Posts: 11,387
    Awesome job!  Love it!  Please include us in your learning curve!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SciAggie
    SciAggie Posts: 6,481
    thetrim said:
    Awesome job!  Love it!  Please include us in your learning curve!!!
    I will. I can see that it will be a great companion to the eggs. 
    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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  • Carolina Q
    Carolina Q Posts: 14,831
    SciAggie said:
    Carolina Q said:
    I would sooo love to have one of those! But I thought that you were supposed to remove the coals once up to temp, then put the food in and put a door over the opening to keep as much heat in as possible . Except for pizza, of course. Then you leave the fire going and no door. 

    Is that wrong?
    Lol - you ask like I know what I'm doing... 
    Oh, and I DO? hahaha 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • CTMike
    CTMike Posts: 3,649
    Looks awesome. Which model Forno Bravo did you end up going with?
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • SciAggie
    SciAggie Posts: 6,481
    CTMike said:
    Looks awesome. Which model Forno Bravo did you end up going with?
    It's a Casa2G 90. 
    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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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,910
    Thanks for sharing. Love that setup. Looking forward to the future cooks as well. 
    Snellville, GA


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  • Theophan
    Theophan Posts: 2,656
    Looks AMAZING!  Just WAY too cool!  Envy is rearing its ugly head...  :)
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  • caliking
    caliking Posts: 19,780
    Very cool :) You've got a lovely spot there  to kick back and cook.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SciAggie
    SciAggie Posts: 6,481
    caliking said:
    Very cool :) You've got a lovely spot there  to kick back and cook.
    Thank you. I'll start on the counters and rock work next week. A nice summer project :)
    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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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Thats so freaking awesome!

    Little Rock, AR

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  • Grillin_beers
    Grillin_beers Posts: 1,345
    I'm so jealous of your wood fired oven man!  I look forward to seeing some more awesome cooks soon. 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • blind99
    blind99 Posts: 4,974
    What a great start! Very cool to see you've got it up and running. Keep posting pix please!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SciAggie
    SciAggie Posts: 6,481
    @Biggreenpharmacist @Grillin_beers @blind99 Thank y'all. It's been a long time in the works. It was a lot of fun to finally fire it up and cook something.  
    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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  • Dredger
    Dredger Posts: 1,468
    Now that, sir, is a thing of beauty! Please keep the pics coming. Can't wait to see a pizza on that baby.
    Large BGE
    Greenville, SC
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  • dougcrann
    dougcrann Posts: 1,129
    If my back will allow it I am hoping to build a WFO, hopefully next year. But I need to build my second Reverse Flow first. I have all the metal, I think. Have a 1000 pound refrigerant recovery tank and a trailer for it as well...
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  • Mickey
    Mickey Posts: 19,768
    Keep the pics and stories coming please
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • SciAggie
    SciAggie Posts: 6,481
    @Dredger Thank you. Pizza is coming soon. @dougcrann I understand the comment about the back - everything related to a wfo is heavy. That's true for a large offset as well though.
    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
    @Mickey Will do. I'm sure I'll burn something to a crisp soon. That thing will get hot. 
    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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  • dougcrann
    dougcrann Posts: 1,129
    SciAggie said:
    @Dredger Thank you. Pizza is coming soon. @dougcrann I understand the comment about the back - everything related to a wfo is heavy. That's true for a large offset as well though.
    When I built my first offset I considered it practice. I built a lift/table for my motorcycle, thing came in handy. I don't know about this second one. The tank is 5/16", might even be 1/4" thick steel. Very heavy. 
    Stopped at a local brick yard. They had a WFO in the yard. Talked with 4 different people there...they told me that the thing was way over priced...that in the year or so they have had it not one has sold. But they have had a dozen or so customers buy all the necessary fire bricks and mortar to custom build one. Decisions decisions...
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  • CTMike
    CTMike Posts: 3,649
    dougcrann said:
    SciAggie said:
    @Dredger Thank you. Pizza is coming soon. @dougcrann I understand the comment about the back - everything related to a wfo is heavy. That's true for a large offset as well though.
    When I built my first offset I considered it practice. I built a lift/table for my motorcycle, thing came in handy. I don't know about this second one. The tank is 5/16", might even be 1/4" thick steel. Very heavy. 
    Stopped at a local brick yard. They had a WFO in the yard. Talked with 4 different people there...they told me that the thing was way over priced...that in the year or so they have had it not one has sold. But they have had a dozen or so customers buy all the necessary fire bricks and mortar to custom build one. Decisions decisions...
    If you are serious about building one from scratch, go start reading the forums at fornobravo.com for tips, tricks, advice, etc. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • YukonRon
    YukonRon Posts: 17,261
    You are a leather jacket wearing, Chuck Norris Bad Azz of cooking.
    Dude.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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