Getting prepared for Cook-Outs . . .

[danrbraucht]

Just stopped in to say hello;
I could not wait for spring, so in Dec. I cut a hole in my shop floor, enabling me to install a stove pipe from the top of my outdoor wood fired Pizza oven, up through my shop floor and out a window. No worries here, because my stove pipe has never gotten any hotter than 265 degrees F.
This is rocket stove technology that fires my Low Mass Barrel Oven. I'm now using two pieces of plate steel to place my 10" aluminum pizza pan on. one piece of steel is 3/8" thick and 15" diameter. The other is 1/4" x12" diameter. This has made dramatic difference in the browning of my crust. Baking at 650 deg. F . . .my average bake time is 3-1/2 minutes! Our neighbors are happy to help eat the Pizzas . . while I eagerly learn some of the trade secrets.
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[cobblerdave]

G'day
That my friend is one good looking rocket stove. I'm used to seeing... Well ... A more Ulitarian rocket stove. But that's nice looking piece of kit. Adding the wheels to the barrel has certainly given it a old steam engine look.
I noticed that you were cooking your pizza on trays. That has some disadvantages. In the intense heat they can tend to buckle due the heat rather than the hearth type. They also trap the steam and the bottoms can be a little moist.
To overcome this is a simple as adding a lot of holes in the trays. I've done this to all of mine. They are used to make the big overloaded pizza that Aussies tend to prefer. I like cooking on a brick floor but it's a Good way to ensure a crisp base for those overloaded ones.

Regards dave