Traditional wood fired oven for pizza, bread, and cooking. Keeping the basic characteristics of the traditional wood fired oven, we placed a 3 cm thick layer of compact firesand on the base of the chamber. Large and heavy fireplates of 50x25x4 cm are placed freely on top of it without any glue for better performance, achieving at the same time high heat accumulation on the base of the traditional oven and insulation due to the firesand. This way, the temperature is gradually released. The dome of the wood fired oven is constructed entirely of refractory materials (firebricks, fire cement). Adove and around the wood fired oven’s dome there is firesand (600 kg approximately) for better heat accumulation and insulation. Food and bread gain a unique taste this way due to the earth materials that release heat at a different wavelength compared to metal.

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► View more amber.q products:
- amber.q A charcoal grill for 2 lambs: [ Ссылка ]
- amber.q M charcoal grill for 1 lamb: [ Ссылка ]
- amber.q B small charcoal grill: [ Ссылка ]
- amber.q E mini charcoal grill: [ Ссылка ]
- Indirect wood fired oven: [ Ссылка ]


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► Wood fired oven recipes on Grill philosophy:

- Pork knuckle in wood fired oven Greek recipe: [ Ссылка ]
- Mutton in parchment paper Greek recipe: [ Ссылка ]
- Rabbit stew in wood fired oven Greek recipe: [ Ссылка ]
- Cow head in wood fired oven Greek recipe: [ Ссылка ]

► Grill recipes on Grill philosophy:

- Homemade Greek gyros: [ Ссылка ]
- Beef homemade gyros: [ Ссылка ]
- Scented pork grill recipe kondosouvli (large spit): [ Ссылка ]
- Brined pork kondosouvli (rotating skewers): [ Ссылка ]
- Black pork roast (rotating skewers): [ Ссылка ]
- Whole rabbit spit-roast recipe: [ Ссылка ]

► Fb: Greek bbq club

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