RedfoxEstonia wrote:

the wood fired oven makes the best dried snack with a distinct smoky flavor and crispy texture

that´s not quite what I was trying to say. I meant it is good for making snacks. we don´t eat porcelain ovens in this country.  although the crispy part might be true...

also, I forgot to mention that in the country we also cook on the sauna oven (keris) - dry little fish, "boil" eggs, bake apples or potatoes inside tin foil on the hot stones.

and the heating ovens´ leftover heat is also used for baking vegetables.

my mom says when she was a child they used to make potato chips on the stove without a frying pan.

I have not dared making sourdough bread in our country oven though, I use the electric one there. perhaps I should try, cause the electric is very confusing and destroys most my loafs. Maybe the wood-fired one is more tender.

when the stove is completely hot btw, then the copper water kettle boils faster than the electric one. really, wood fired doesnt mean slow. it can get extremely hot very fast and if you are not careful and watch over your food and switch places of pots and pans time to time, you´ll mess up big time.

Last edited by RedfoxEstonia (Mon 30 Jan 12 10:18pm)

I don't have one, but I want one.  Love to watch Jamie cook in his.  We have an old brick grill that we have talked about converting.  Maybe one day...

Mada.. I would love to visit a fruili house that still has a fogolaar.   Ever since I first read about them I have wondered what it would be like to get to cook on one.      I think open fire cooking, during camping or using wood or lump charcoal on  my BBQ has really helped me with cooking in general .  You have to be so aware of  the heat and be ready to move things off of the  heat at any point that in general you are more aware of how food looks cooking at the temp you want , nstead of just setting a dial to  lo, med or high.

My grandparents used to have an old brick dome that used to bake beautiful pizza and bread... Unfortunately, we don't have it anymore, therefore I plans to build a new one in my backyard. I know it will be a hard process and it will require a significant investment, but I want to relieve my childhood.

I've found several plans and tutorials on the net, but I still don't know what to choose...
http://woodfiredpizza.org/construction/ … ction.html
http://www.fornobravo.com/pompeii_oven/ … _oven.html
http://www.howtospecialist.com/outdoor/ … izza-oven/

Last edited by jacksander (Sat 26 May 12 7:04pm)

Jacksander

These tutorials are brilliant if you want to build your own Wood-fired oven, but a help in hand from a forum in this field is invaluable during the different stages of the build. I can't see your location but if it's America then the Forno Bravo forum is very helpful if that's your corner of the world.

There are many other brilliant blogs or forums/websites mostly in Europe and Australia which can help you.....what is your general location?

Jamie also has some useful tips on his Wood-fired oven section... http://www.jamieoliver.com/wood-fired-ovens/

Terry