As close to perfection as I have come so far

[La Sera]

Absolutely magnificent! Bravo!

You've got me wanting to try your hot oil, but I haven't been able to find the peppers anywhere here.

[TXCraig1]

I've never found them locally. I've always had to order them and have them shipped in.

[La Sera]

I should have been more clear.
I've not found them on my continent.

[derricktung]

Craig,

Do you have a shop?  You should be going into business at this rate... those pies are fantastic looking...

[TXCraig1]

Craig,

Do you have a shop?  You should be going into business at this rate... those pies are fantastic looking...

No, just an oven in my garage.

[derricktung]

No, just an oven in my garage.

Hey, speaking of the oven in your garage... Can you actually use a WFO in the garage without concern of setting fire?  I've got an attached garage, and plan to park the WFO trailer in there when not in use... but was curious whether it would be safe to make pies in there?  What kind of space/clearance do you suggest?

[TXCraig1]

Hey, speaking of the oven in your garage... Can you actually use a WFO in the garage without concern of setting fire?  I've got an attached garage, and plan to park the WFO trailer in there when not in use... but was curious whether it would be safe to make pies in there?  What kind of space/clearance do you suggest?

Using mine only one or two days/week - even if they are back-to-back - even 3 days back-to-back-to-back (the most days I've run it in a row) - it only gets warm to the touch, so no concern for me there. The exhaust is another story. I don't think you want it venting straight into your garage. I have a 10" Class A chimney pipe rated for 2" clearance to combustibles going straight up through the roof deck. Everything is well within specifications. My garage is detached and not finished, so it was a relatively easy install. Given that you won't be leaving yours in the garage, I would think you would need a restaurant vent hood with a suction fan that you could park it under.

[derricktung]

Using mine only one or two days/week - even if they are back-to-back - even 3 days back-to-back-to-back (the most days I've run it in a row) - it only gets warm to the touch, so no concern for me there. The exhaust is another story. I don't think you want it venting straight into your garage. I have a 10" Class A chimney pipe rated for 2" clearance to combustibles going straight up through the roof deck. Everything is well within specifications. My garage is detached and not finished, so it was a relatively easy install. Given that you won't be leaving yours in the garage, I would think you would need a restaurant vent hood with a suction fan that you could park it under.

Ahh... thanks!  I guess I was trying to understand if you had it permanently installed or whether it was mobilized.  I'll just drag it out of the garage when I want to use it then. 

[dellavecchia]

Holy cow, I just saw this Craig. I have come to the conclusion that I want to start using your super long workflow. The results you get are stunningly beautiful. I don't have your oven (yet), but I need to start experimenting anyway.

John

[moose13]

Those are perfect!