Post by Bandit on Oct 2, 2013 18:53:17 GMT
I have been cooking on wood as a BBQ in the garden for decades now and since Liberation day 1995 the 50th when I got pissed at a friends house who had a brick oven a simple affair I decided I would build a traditional Guernsey Furze oven.
A furze oven which burnt gorse boughs and any other wood is an oven built on old farm houses a round base with a domed brick roof and a cast iron door. They were traditionally covered with sand and then loose rubble and built into a wall.
So first thing buy several books on the subject and a couple of hundred fire bricks which have sat on the patio for the last 16 years while I worked out how to build it.
This year I decided I would die before I built it so having scanned the internet I decided on a Rocca 90 cm from the stone bake oven company a four part base and a five part interlocking roof and throat. The base is sat on 2 inches of ceramic board and the dome is insulated with ceramic fleece with a tin foil layer chicken wire and a cement beehive style dome.
It is built in an existing lean to aluminium greenhouse with a stainless steel flue ( a perk of working in the fabrication trade).
We have been using it for about three weeks now and we have done:
Pizzas ( better now I can get the base up to 450c)
Baked prawns with garlic, oil and ginger.
Roast filet of beef too dry , not enough fat and the fire was too hot.
Roast chicken, very good and moist.
Spare ribs in a bbq sauce from the butcher ready prepared 450c excellent keep turning them and put tin foil on so as not to scorch them.
Roast beef on the bone with fat excellent and very moist.
Flat bread for sunday breakfast with bacon and egg
Loaves of home made bread
Stewed figs from the same lean to greenhouse.
Baked nectarines.
I have also dried chillies in the cooling oven for winter use.
We love it I think it will be a case of lighting it on a Friday or Saturday night and using it till sunday roast then cooking bread the next morning. A lifestyle choice.
A furze oven which burnt gorse boughs and any other wood is an oven built on old farm houses a round base with a domed brick roof and a cast iron door. They were traditionally covered with sand and then loose rubble and built into a wall.
So first thing buy several books on the subject and a couple of hundred fire bricks which have sat on the patio for the last 16 years while I worked out how to build it.
This year I decided I would die before I built it so having scanned the internet I decided on a Rocca 90 cm from the stone bake oven company a four part base and a five part interlocking roof and throat. The base is sat on 2 inches of ceramic board and the dome is insulated with ceramic fleece with a tin foil layer chicken wire and a cement beehive style dome.
It is built in an existing lean to aluminium greenhouse with a stainless steel flue ( a perk of working in the fabrication trade).
We have been using it for about three weeks now and we have done:
Pizzas ( better now I can get the base up to 450c)
Baked prawns with garlic, oil and ginger.
Roast filet of beef too dry , not enough fat and the fire was too hot.
Roast chicken, very good and moist.
Spare ribs in a bbq sauce from the butcher ready prepared 450c excellent keep turning them and put tin foil on so as not to scorch them.
Roast beef on the bone with fat excellent and very moist.
Flat bread for sunday breakfast with bacon and egg
Loaves of home made bread
Stewed figs from the same lean to greenhouse.
Baked nectarines.
I have also dried chillies in the cooling oven for winter use.
We love it I think it will be a case of lighting it on a Friday or Saturday night and using it till sunday roast then cooking bread the next morning. A lifestyle choice.
