Kits or plans for building a backyard brick oven?

All -

Looking for some help if you all know of any sites where plans or kits can be bought to build a small backyard brick oven. Saw this thread: http://www.lthforum.com/bb/viewtopic.ph ... =jeff++pit and it has been a help, but also looking for specific plans/kits.

Anyone have an experience on this? Just been surfing the google stuff right now and figured someone on here had gone down this road...

Best,

Back in Boston, my family has a wood fired oven imported by Mugnaini:

http://www.mugnaini.com/welcome

Work has taken me to Boston for the summer and I've been spending a lot of time experimenting with it. I've got nothing but the highest praise for it. In addition to pizza we actually do quite a bit of grilling and baking in it. Although our oven is indoors in a sun room adjacent to the kitchen, I do know these ovens can be installed outdoors. You can customize the outside look and feel of them any way you want. They will ship them anywhere in the country.

I have some construction pictures and I'm putting on a dinner for a dozen people this weekend (using the oven of course). I will try to post some pictures for reference.

The basic structural plans will come with the oven. Beyond the box shape that you must have to support the oven unit, the sky's the limit for design. fornobravo.com has a ton of pics to give you some ideas. The ovens come in either kits or fully intact and ready to go, depending on what you are looking for.

Mugnaini and Forno Bravo (the US licensee/distributor of a big Italian brand) seem to be the most popular. I've never heard anything but great things about both. And my personal experience with both backs that up.

As a few here can attest, my Forno Bravo, which is the unit pictured in the link above, works very well. I used it as a burn-down pit for a pig roast earlier this year and had it way too hot, even for Neapolitan pies (probably 1100F plus). It was none the worse for wear after many hours. But usually, I can keep it within a very good range around 800, which works for me.

PS, looking at the fornobravo site, I now see that it has a (somewhat grainy) pic of the JeffB oven and hog pit.

http://www.fornobravo.com/pizza_oven_photos/residential_ovens/Chicago10.html

The shape, size, and construction will depend on what you plan to cook in it. For what I like to do, my earthstone kit has been a joy. Great oven, great support.

Here's a nice little post about building an arch:

http://www.wildyeastblog.com/2008/07/22/my-golden-arch/

Still in progress, though.

Why stop with a dome?
The Kitchn: 4 Words I Never Thought I'd Say Together: Disco Ball Pizza Oven!

And of course it spins (video on link).

Hi,

Once you have the wood oven, you may want From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire by Richard Miscovich. I met this author while in New York last week. He did a program outlining what he cooks from intense to residual heat.

From reading Bill/SFNM experiences over the years, I imagine Bill could have just as likely written this book.

Regards,