By Jim Buckley
Masonry ovens have been built in American homes since the first colonists landed in New England in the 17th century and before that when the Spanish settled in Florida and the Southwest in the 16th century. Surprisingly there weren’t many differences between the ovens built in New England and the ones the Spanish built because oven traditions date back much farther – to at least Roman times. (Read more…)
Daniel Wing and Alan Scott have written a great book on bread making and oven building entitled The Bread Builders. It’s a definitive work, extensively researched and required reading for anyone planning to build a masonry oven or bake bread in one. (Read more…)
**Special Note On Installing Chimney Pots on a Wood Fired Oven: Caution. Be aware that clay chimney pots may be susceptible to thermal shock when installed on fireplaces or appliances with a short chimney stack of less than four (4) standard length flue liners due to the close proximity to the heat source.