Wood fired does add to the flavor. On the negative side, besides the high cost to build (even if you DIY), there’s the time factor: it takes hours for the wood fire to bring the oven up to operating temp. Check out the Ooni ovens or one of their competitors. Very close to authentic wood fired flavor, lots less to buy and operate, and ready to cook in about 20 minutes.
I have/had (he's moved but still pending selling his house) this kinda whackadoodle neighbor who decided to build a standalone outdoor all stone bread oven.
Now, this was 10 or so years ago, "so in the before times" but theres no way this thing was less than 15 or 20 grand.
As far as I know he used it 3 times.
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