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Does anyone have (or have any experience with) outdoor brick pizza ovens? I just completed bricking my front walkway and porch with used New Orleans bricks, and the mason I used really overestimated the amount of bricks I would need. So I have lots of these beautiful bricks and am trying to think of a good use for them.

My first thought was a brick BBQ pit, but I'm not sure that's for me. My second thought was a wood-fired pizza oven. I have a small back yard and am looking at remodeling it soon maybe into some kind of a courtyard look, and I would love to have some kind of cooking aspect there.

Would things like building and safety codes be an issue since I would be burning lots of wood close to a structure (my house, fence, etc.)? Is it too complicated for the amount of use I would likely get out of it?

This is a website I found with lots pictures of great ovens people have built.

http://www.traditionaloven.com/ovens.html

i've wanted to build an outdoor wood-fired oven for years, but I can't decide where in my backyard to put it. Sunset magazine has great, easy plans for an adobe oven. Check it out: http://www.sunset.com/sunset/garden/art ... 91,00.html
Your old NOLA bricks will be okay for a base, but you'll definitely need firebrick for the cooking floor & dome of the oven. They're too soft and will crack in the extreme heat of a live fire.

I would love to have one of those.

Turbodog wrote:I would love to have one of those.

TD, from previous posts I seem to remember you own a BGE (I am sic jealous). Do you think that you could do low and slow on something like this Adobe Brick Oven?

Yes, I think you could.

I guess I could do anything on the egg that I could do on one of these ovens, but I still would like to have one.

In some ways, the brick hearth oven is the antithesis of low-n-slow. The whole point is to build a raging hot fire to get the crazy heat needed for perfect thin-crust pizzas, then for roasting meats...after that initial scary high temp dissipates, you get high, even heat for several hours (400-600 degrees, depending on your oven's design), perfect for baking bread.

Does anyone know of someone in the area that builds these ovens? I really would like to know. I think I could build one myself but if someone really has the expertise that would a plus.

Don't know anyone locally, but Forno Bravo sells modular ovens nationwide. The FB website has a forum full of wood oven fans who can help you out: http://www.fornobravo.com/