by Walt Vinoski (Author)
A how to guide to building a brick oven with a rear chimney, that you can set up against your home, deck or patio. Allowing you to use the oven under roof all year long. Filled with construction illustrations and photographs. Cook great tasting steaks, roasts, breads and pizzas. Also called pizza oven, bread oven, stone oven, etc. This oven vents in the front as a traditional brick oven but has a horizontal flue pipe and rear chimney.
Author Biography
Walt Vinoski is an engineer, winemaker and woodworker that enjoys entertaining and building items of interest.
Number of Pages: 78
Dimensions: 0.2 x 10 x 8 IN
Publication Date: March 12, 2014