The masonry work on the re-built brick oven is finito, and the oven has been getting a work out. We have cooked a few roasts, re-seasoned some cast iron, and churned out multiple pizzas, including six one day during the weekend of the fourth. And we still have that big stack of firewood on the west wall.
I haven’t shown all three walls, as the two side walls are identical, and the back wall is just a smaller version of the other two. The east side is an entirely different story. Here’s picture worthy of a contest.
There are actually two projects going on over here. One is actually attached to the brick oven, but is not part of it. It is to serve an altogether different function. The old steel wood stove is soon to be attached to another part of the outdoor kitchen. Needless to say they all involve burning wood.
Anyone who can nail the purpose of each of these two units will be awarded an honorary certificate from the Institute for the Advanced Study of Southern Using What You Got. I’ll add a heavy hint–think of something that Monticello and Mount Vernon have in common, and I don’t mean the Presidents.
Southern Fusion Cooking 