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Post by mickytapp on Apr 30, 2013 19:48:38 GMT
I am think of getting one of the WFOs from xclusive barbecues. I don't have skill to build full Pompeii and these are very well priced. Does anyone have experience of them? Do they hold their heat as I do want to do slow cooking and roasting in them? I am also keen to know about the chimney or non chimney version, why and what's the difference Thanks in advance
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Post by mickytapp on May 1, 2013 16:55:53 GMT
Thanks Dann, I know what you mean about the weight. I banking on just throwing enough mates at it and at some point we'll be eating fishing and chips and the thing will be in place!! I'm hoping weight equates to insulation!!
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Post by mickytapp on May 4, 2013 17:32:03 GMT
I have just read an interesting post by slowfood about weight and thermal mass. Agree with the guy, it was on the Jamie Dome 60 topic. I am swinging back to the Portuguese and have seen a very reasonably priced example which weighs in at 480kg. I am now canvassing friends for thoughts about how we can get it from drive to garden
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Post by johnaero on May 8, 2013 11:13:56 GMT
i was in touch with lad who makes these, he told me bricks are clay but are nto solid, also floor is just a clay tile with sand under it. to me would do for a quick fire up, few pizza and then will cool fast.
i was about to order one then realised cost same as building one. still have build a supporting wall for it anyway.
i have just got delivery of my bricks and its looking like a simpler job than you would be led to believe on some more international pizza forums
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Post by johnaero on May 8, 2013 11:15:19 GMT
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Post by sansone76 on Feb 17, 2014 19:47:27 GMT
Hi to all I am thinking of getting one of these ovens brick pizzaioli or Clay Mediterrani royal I think there made in the same factory.i have no building experience and a limited budget so modular it is.any feed back would be appreciated thanks.
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Post by coups1969 on Feb 21, 2014 16:19:55 GMT
I'm also on the verge of buying a lisboa 120 from mybarbecue.com, would really like some feedback from anyone who has an oven like this. I intend to put a brick skin around the oven to dress it up a bit. I just thought the oven would be a good base to start with and €670 for a large cooking area is a great deal in my opinion.
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webb
member
Posts: 7
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Post by webb on Mar 11, 2014 10:01:21 GMT
From what ive seen heard, they are well built, very heavy! and good to leave outside to the elements
They do however need a long time to heat up and eat a lot of wood.
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