I love how this man radiates inner peace and calmness just by talking.

Thankyou for creating these videos, there isn’t a great deal of information online about cooking in a large wood fired oven, but this has been invaluable. I’ve just decided (at the age of 46), to abandon my career in the construction industry and follow my passion for food and cooking with fire. I’ve always been an avid bbq’er but I’ve accepted a chef position in a restaurant that has a large wood fired oven that I really want to get the best out of. Thankyou. Steve, Manchester U.K.

Thanks so much for all the video’s, your awesome! I have learned by watching other wood fired oven chefs that you should never place a cold log on an active fire, it’s a good idea to put a log inside the oven away from the fire and feed that log into the fire when it need stoking, thanks again.

These are wonderful videos and I really enjoyed this 4 part intro series! I love your oven design as well, simple but beautiful.

An excellent series of videos! Outstanding. Great information, very well presented, and no rambling on ad-nauseum like many other KZfaq videos.

Just found your channel. I am going to build one of these. Colder climate, north Vancouver Island so I see more benefit from having one. Thank you for being here.

Cleaning and maintenance of your oven would be a good video addition to this series.

As am watching your videos, i have to say the quality of everything u are delivering is great. These videos should be on masterclass lessons and u give them for free. Thank u .

Wow! Absolutely stunning. Thank you.

Really nice and organized vids...amazing oven....learning so much

Just built my first Pizza Oven here in the Costa Blanca. You Really inspired me!!! Thank you.

awesome camera work inside the oven, very inventive!

Wonderful and resourceful details on this subject.. Definitely help us a lot . Waiting for more video .

Just fired my first tuna steaks tonight on my home made perlitecrete oven, pushing more than 1000F according to the laser. Will be forging my tools myself., thanks so much for the inspiration and guidance.

Fabulous love what you do thank you and love the oven

Excellent video, thank you!

the background music is meditative. Love it.

Hi again Clive, it's almost time for me to pick up on the construction of my wood fired oven and taking a refresher course on your lovely videos for motivation. It's amazing how, even your "log cabin fire structure" is an art form in itself, very inspiring! Once I have finished my oven I plan to make a video to upload to KZfaq and share with others how I did it. I am also planning to include links of all the youtubers who have inspired during this process, and I hope you will allow me to link your channel as one of those inspirations, Kind regards ;)

i love this man he is really an artist

Amazing stuff. This guys deserves thw oven his got.

"The fire requires all of your attention" How true, I finally can cook in my Rado Hand wood-fired oven, I built it, and the learning curve has been commensurate to rewarding pizzas.

‘Once you light the fire, you are committing yourself to the oven’. A great line there, and oh so true. It’s a beautiful moment igniting the oven alive, I’m not sure I’ll ever tire watching a fire evolve in my wood oven.

Finally a video that doesn't need me to place a million logs in the back and every single side of the oven. Good video!

Amazing videos!

Thank you for generosity to share your experience with fire ovens. Your videos are very clear and concise. I had a brick oven, 1 meter ID, and in order to reach 700 or 800 F, I end up with too much burned charcoal that make it difficult to put more logs on the andiron. I would appreciate any advice.

Why i didnt notice this excellent chef and channel Hello from Uzbekistan Sir!

Great videos

You are my new héroe. I wish there were links to buy some of your dishes and tools so I can have some super powers too

In the previous episode you talked about the importance of dry wood. I have friends that have handheld meters to check moisture content, and they seem to work. But when I put the wood on the oven's apron to prepare to light the fire, if it makes a bright "clinking" sound, then I know that I'm using well dried wood, if the wood makes a dull "thump" sound, then I know that it's too wet. Note that at the 12 second mark you can hear how dry that wood is.

Beautiful

Can’t wait for the pizza episode!! Are you going to do a bread one? Any hints at future content?

Just found this channel, now I’m binging.

Lovely video, great education. What’s your advice for maintaining a constant temperature for long periods of time?

Thank you for providing us with all this beautiful info. How do you clean the exterior in the front when it gets black? And im assuming its cleaned after each use to keep it bright and beautiful.

Great channel.. I love the quality of you videos ! Can you please mention specific dimensions of your oven? ( base width , length and high from ground, hight of dome and dome diameter) I love the size of the one you have and planning to have the same. Thanks very much..keep on the great work!

you are the best

Now I very much want a Wood Fired Oven.

Thank you for some fantastic and very inspirering videos! Just out of curosity; where are you situated?? Best wishes

And love the dog

Best, art classic stuff..

Rewatching your videos, preparing for outdoor cooking weather here in Chicagoland. Have you tried the top down burn that Richard Miscovich writes about in one of his books? I'm a rubbish fire starter (and HATE depending on my husband to always start the fire) but this seems to work for me. Wondered if you've ever tried it and what you think.

Thank you

The good old blow torch is exactly what I use

Thank you for efforts and time to create those excellent videos. What is the size of your oven from inside, and the height of the doom ?

Hi Clive, Really fantastic videos thank you for creating them. I am wondering - if you want to build a fire for Pizza cooking do you build it as you mentioned here first in the middle of the oven (or back) and THEN move it to the side? Or would you build it to the side and leave it there the whole time? Thank you!

great vid - how many logs do you need and how long does the oven cook time last - 2 hrs to heat up to start - timber is expensive down under

thanks for all your videos I am learning a lot from them. I fired my oven just as you did but I ended up having a lot of smoke coming out of the front of the oven, is that normal?

Hi Clive, what is the iron you put in at the beginning? Is that to help keep some structure to the fire when burning?

Hi Clive, First thank you for these awesome videos. I have a question. Which quantity of wood does the oven consumes for one cooking session. I guess it would depend on the said session but perhaps you have some figures? Thank you

Love your all videos.. What is the size of your oven? How many pizza can you cook at a time?

Walking through your episodes, good stuff :) Im wondering, would a small oven be more easy or more difficult to maintain a steady fire? Im looking into buying/making one but after my experience with a cheap off set smoker, where I had difficulties maintaining a low steady temperature, I'm doubting if I should not just stick to my pellet smoker with pizza oven attachment. If I'd buy one I would go for a smaller oven, for like 2-3 pizzas.

Hey man Great Video. Last month we built our own oven from scratch. Thanks for Sharing us Good advice! I have some questions: How do you clean the oven after using it for making pizza?! And how fast is the „pizzatime“? In our oven it is around 3 to 5 minutes per Pizza. It really burns fast, you have to be very careful and rotate the pizza.. do you have the same Problems? Best wishes, daniel

Great series and an inspiration. Are we talking 650F or 650C temperature? I assume the centigrade measurement but I struggle to hit that consistently. Any ideas gratefully received.

Great vids. I understand the use of the infrared temp gauge, but have you ever used a meat probe temp gauge like used in smokers for pieces of meat? Would it be safe...practical?

I would LOVE to build a pizza oven JUST like yours!! Can you share where you purchased it?

Dude, you need to pump out more content. This channel is awesome and unique. Also, can you link the background music?

Who made the oven and what are the dimensions? Great video series by the way.

Hi Clive, when you ignite the wood, how much smoke i should expect going out at the front of the oven?

Hi brilliant, can I ask where you got the cooking pans grill and pots and are they all cast iron? Thanks

Hi Clive, can I use soapstone as the floor for more sustained heat ?

👍👍👍👍👍

Would you recommend this kind of oven for indoors? I would like to build ine inside the kitchen

i am hungry now thx ;)

I'm after a blowtorch, peel and brush for my new oven, is there one you would recommend?

Clive, love your set up!These videos are beautifully produced, informative and sexy. I have a question- seems to me by the time i get my oven as hot as required for pizza i have a lot more coals crowding the space. Has this ever been a problem for you?

Hi Clive, I have a question; If I want to cook some meat at a starting temperature of, say, 280 - 320 C to 'sear' it and then let the oven cool down and cook till done, why would I need to heat the oven up to, or above 400 C until the dome burned all clean? Would it matter if I cook at with a black dome not having burned off the carbon first at high temperatures apart from aesthetics? Thanks, Wouter

Hello from Montréal. Oven is ready to cook when white. How long to get there and how much wood needed?

where did you find the tiles for the arch and the entrance? they are great

Clive, did you upgrade your andiron to a larger grate or are you still using the single steel one in this video?

Hello Clive, I’ve built a large pizza oven with the right materials fire brick, very well insulated. I’m having trouble getting it up to heat though. Could it be the size of my door. Is there anyway I could send you a picture of it I would love your opinion as a lot of work has turned into a nightmare. P.a great videos! Kind regards Elliott

Hi Chef, got another question :) I heard it takes about 4-5Kg wood to start up the oven and then another x Kg to maintain the fire? Is that true? Probably it also depends on the size of the oven.... Im trying to figure out how much it will cost me or what is cheaper, wood pellets (which are like 20 euro for 9 - 10 Kg) or wood (like 5 euro a bag of 5kg)? Thanks

What material did you render the outside of the over to achieve that adobe effect please ?

place the kindling on top this way you wont poison your neighbors with unburned smoke

excelente chef !!!! copio y pego: hola como andas tanto tiempo " , me podrías decir cuantos kilos de leña usas para calentar el horno y tiempo que te llevo y que temperatura alcanzo que le diste para carnes ...y cuando haces pizzas ? cuanto gastaste en total de tus comida . excelentes chef !!! lo haces siempre con fuego directo ? y cuanto cuanto consumís en todo el proceso de principio a fin de cocinar .? , te consulto esto porque me han preguntado con respecto a la clase de tu horno que es de ladrillos refractarios y su cúpula y no se que decirle ,el esta por hacer un horno y el mío es de ladrillos rojos como sabes y los tiempos de calentar y durabilidad los se del mío pero como el tuyo no , me podrías decir ? vi tus videos y no encuentro donde si es que lo has dicho ,gracias y te mando un abrazo enorme que sigas bien !!!

Where can i purchase the ONE BAR Oven Grate??? Looking all over cannot find!

The Wood Fired Oven Chef many thanks for the video! i would like to ask you , i'am interested in that Wood oven design its possible to send me a picture from 3 different angle? i really appreciate if you could!"

Great videos! What oven are you using, is it from FB?

It’s refreshing to not have some American (sorry guys) yelling at you and telling you how great their pizzas are

do you ever remove some hot coals when cooking, Something I feel like I end up with a lot of hot coals and it take's up unnecessary space/

Hello, can you provide information on how to build a ovan ?

was that osage wood u used? or hickory?

What is the thing that holds the wood called? The "and iron"?

I NEED THAT PIZZA EPISODE!!!

What torch are you using? Is it butane?

I had a question about the light above the oven. Is that electric or a candle?

How do I find that song in the background

About how many pieces of woodfire will need for lets say 4 hours of fire?

What is the floor diameter of your oven?

Seems he can see things, which none watch 🤣🤣🤣 There tons of valuable info, all passed through 🤣🤣🤣

What’s the dimensions of your oven?

Where’s that pizza episode...?

It’s an important moment, and yet he can’t be patient enough to wait a couple of minutes (it literally takes only that much if you know what you’re doing) to light it without a blow torch...