Morning everyone. I was wondering if anyone has any wood fired oven recommendations. Am have been doing alot of research and have found the jamie oliver and ovens...
Nabeel K. replied:
Do you have one from them Ian Callaghan
Alan B. replied:
There's an error in the link .Correct link should be http://www.my-barbecue.co.uk/
Ian C. replied:
I do yes and have got three from them for friends http://www.foodiesheaven.com/wood-fired-pizza-oven
Alex N. replied:
www.bbovens.co.uk I've been cooking professionally on ours for the past 2 years at our restaurant, which you can find in The Good Food Guide or on TripAdvisor. I highly recommend BBOvens.
Tim M. replied:
Jamie Oliver's ovens are crap! Simple as...they are actually made in China from substandard clays. He uses Forno Bravo in his restaurants which has got to say something. Those Portuguese ones are probably the best value for money as fully build for £500 is a bargain.
Nabeel K. replied:
Nice James Loye..bit out of my price range though:-)
Chris P. replied:
I'm fortunate where I have experience of actually owning and using 3 different wood fired ovens. I have a Mezzo 76 at home and I also have an Alfa 5 Minuti and Alfa 4 Pizze. What would be best depends on what you want to cook. If you want to do pizza, baking, roasting, low and slow then you need a decent sized oven made from refractory products such as the image above or the Mezzo or similar. If you just want to churn out pizza then you'd be best with something like the Alfa 5 Minuti. The Mezzo needs lighting at least an hour before you use it and it uses quite a lot of wood. Ideally you'd also insulate it and brick around it as it will retain heat much longer after the fire has gone out. Great for baking and low and slow. The Alfas are much lighter weight. I feel the pizza is as good as a refractory WFO. They are ready to cook on in 15 minutes and use a fraction of the wood. However, doing a long roast would be rather labour intensive to keep the fire going as they actually need quite small pieces of wood added regulalry. In an ideal world I'd have both. The refractory oven when you want to roast or bake and the 5 Minuti or similar if you want to quickly churn out some awesome pizza. The Alfa 4 Pizze could be a happy medium as they're quicker to get up to heat and will take a larger log because you can have a bigger fire that's further away from the food.
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