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I created a series of modular masonry fireplaces for the patio over a decade ago, and then in the autumn of 2010  I reinvented wood-fired ovens to be more accessible and easier to use by the homeowner than the traditional black oven. Cicely and I spent 18 months giving the endeavor our all: our tiny fortune, our sweat, tears, all of our time, and a lot of pencil lead and heavy lifting. The Oak Barrel Oven shown above (the largest of the ovens with the oak barrel-shaped top) is my best work, socially and functionally, with temperatures on the pizza zone of the soapstone floor in excess of a steady and even 550 degrees if desired, and controllable voluminous air temperatures from 250 to 475 degrees. It turned out to be an unintentional not-for-profit endeavor in its first round, and so we are not presently able to give our full time attention to backyard oven building, but I am watchful of a way to make this innovation available again.

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