Post by dudds on Mar 2, 2016 20:49:48 GMT
Hi All
I am new here but have read some of the posts and gained some info, thanks for that. I am building an oven designed by Rado Hand from Ausrailia. I am about to cast the hearth slab and then the oven itself, so far all is good. It is a barrel shaped oven cooking surface 820x920 I will bake bread and pizzas and I am particularly interested in large beef joints and perhaps suckling pigs if there is anyone who has had a go at joints of suckling pigs I would welcome some advise.
Dudds
I am new here but have read some of the posts and gained some info, thanks for that. I am building an oven designed by Rado Hand from Ausrailia. I am about to cast the hearth slab and then the oven itself, so far all is good. It is a barrel shaped oven cooking surface 820x920 I will bake bread and pizzas and I am particularly interested in large beef joints and perhaps suckling pigs if there is anyone who has had a go at joints of suckling pigs I would welcome some advise.
Dudds
