First let me introduce myself, I'm Paul Fonzarelli, from the UK and own a company that sells/hires/builds lightweight mobile wood fired ovens, I've also modified one of our ovens to use propane instead of wood.
I'm not here to promote my company, but if you'd like to see the type of oven I sell/hire, please have a look at a youtube video I've uploaded ( ) of one of my ovens being used for the first time by a trainee, there's more videos there if you want to know more.
I've browsed the forums and came across the terms LBE and MBE and don't mind admitting I was stumped as to what these were, I think they must be Little Black Egg and Medium Black Egg, is that correct ?.
I knew about pizzahacker as I'm researching new ways to produce lightweight portable ovens, then I came across the term LBE, was intrigued and found this site.
From what I can figure out, you guys appear to be taking a dome shaped barbeque, fitting a propane burner in the bottom, adding a pizza stone, maybe some insulation, then cooking pizza.
I think from what I've seen so far that I can make these ovens even better, but would love to pick up some ideas from the more experienced LBE builder. One area I think can be improved is the floor, I use a silicon carbide insulated board for the floor in some of my ovens, I'm pretty sure this would lend itself well to the modified BBQ's.
I most definitely do not want to use propane in any of my ovens again (I find it creates a dry environment inside the oven), but would love to see if it's possible to modify one to use wood.
Does anyone have any experience of using an LBE with wood ?
Thanks for reading, I've deliberately left out my companies name etc, but if you'd like to know more about what I do, PM me and I'll send you a link to my website.