Well,
As I said in my first post any info is appreciated, (be it subjective or objective).
And I thank you all for your input.
Now, no need to argue anymore.
I started work today. The oven is still awaiting a flue. It has been very difficult for my employer to get the necessary permits, but, the flue should be in by next week's end.
I did get to look the oven over real well. Interesting that the chimney is in the front, not really even in the oven.. It's kind of outside the mouth and just goes straight up..
I imagine this does suck out a lot of the heat. Time will tell.
Also, the dome inside is kind of high and it does flatten out at the very center of the ceiling.
All in all I think it will be an improvement over the woodstone I was using at 2amys, but possibly not as good as a real forno napoletano, (don't know for sure as I still have never used either). My gut instinct doesn't usually steer me wrong, however.
I am unsure as to how much info I will be able to give in the future as I was required to sign a confidentiality form.
Maybe if I just don't tell you where I am working it will be okay to post comments and pics..
