I'm sure many of you have seen this oven here before, but I know we all like photos so I thought I'd share some from the graduation party I cooked for last weekend. Altogether, I baked 23 14 inch pies over about 4 hours time. The dough was a basic Lehmann N.Y. style, 60% hy. using KASL. The oven was running right around 575-600 on the bricks.