Post by jackson on Mar 21, 2016 9:57:42 GMT
I'm guessing I should head to the Q & A forum for this, but I'll leave a note here with my intro. I'm trying to work out a couple of points about sizing, locating and designing my oven for baking bread, pizza and slow roasting meats at other times. I'm hoping someone might be able to help me screw my head on right. Thanks!