Pips here, in Southwestern Mass. A friend has a marvel of a wood-fired oven, another has agreed to help if I help with his, and so I am ready to do it--which probably means, judging from the stories I hear, that I have only two years more research to go!
Though pizza and chicken will make the most appearances, my goal is to build an oven that will accommodate several turkeys and a suckling pig of around 50 lbs. My guess is we'll use it year round.
So, glad to be here, and I welcome any suggestions about opening size (I'm thinking of 47" interior diameter, with a 20"x10" opening), thickness (I'm thinking 4" for dome, plus insulation around it), and foundation requirements--cured cement base? set foundation below frost line?
Glad to have the wisdom of the group to draw on.