Thin Skewer

Michael, Thanks for thinking of us! The project is still in the works but nearly completed. I have been cooking pizzas almost every weekend to practice and I have also barbecued some whole butterflied chickens on an iron grill inside the oven. Everything has been great. The oven heats fairly quick and retains heat very well. I also did a good job of insulating the oven dome with Roxul before closing it in. I will follow up with more pics when everything is completed. So far so good. The oven does not smoke at all. We are very happy about that. Best regards, Matt

Hi Michael, It is good to hear from you and I hope that you are well. We have only had full use of our kitchen for the past 6 weeks or so, while using the wood oven for a little longer than that. We could not be more pleased with the wood oven from Wildwood Ovens. We have prepared a variety of foods using the oven and, of course, pizza.  The food that comes out of the oven is wonderful, with tastes that we could not produce in any other way.   The oven functions beautifully and each time that I have used it I do take note of the beauty and simplicity of the design. It fires up easily, and the drafting is perfect with virtually no indication that one is starting a fire within it. Again, we could not be more pleased. Michael

We use [our oven] at least twice a week even in winter and have perfected some delicious recipes. Other than pizzas we like cooking buffalo tenderloin with cherry wood. In hind sight the only thing we would do differently would have been to purchase a larger oven.

We had such a good time with you learning how to use our oven!! The kids really enjoyed it also. We have used the pizza oven two or three times in the few days we have been home so the lesson was a huge success and our pizzas have been great.

We are having a lot of fun and am very pleased with the way the project came out. The oven works like a Ferrari! I'm able to reach 1000 degrees in about an hour. Still playing with different dough's and am trying to get used to getting the bottom of the crust brown before the top is done. I think I'm pretty close to perfection. We have also made Paella, Roasted Rabbit, Leg of Lamb, Clams and Serrano Ham and some desserts. No bread yet, but now that the weather is finally getting nicer I'm sure we will experiment. Anyway, we are very excited and look forward to many more recipes!

We are having a lot of fun and am very pleased with the way the project came out. The oven works like a Ferrari! I'm able to reach 1000 degrees in about an hour. Still playing with different dough's and am trying to get used to getting the bottom of the crust brown before the top is done. I think I'm pretty close to perfection. We have also made Paella, Roasted Rabbit, Leg of Lamb, Clams and Serrano Ham and some desserts. No bread yet, but now that the weather is finally getting nicer I'm sure we will experiment. Anyway, we are very excited and look forward to many more recipes!

Thanks for manufacturing a GREAT oven - plus all your help and patience! So far have had about five meals - and not just pizzas. Results have been wonderful, everything edible, not much burned - lots to learn. Thanks again for your help and inspiration.