Just needed a few pointers on cooking with a stone oven. I went out last week to build and try one but I am pretty sure that I had too many holes in it to keep the proper heat in. I am sure that patching the holes will resolve much of my troubles but it got me thinking about more. For one, how would one know how long to pre-heat the oven? Any tricks on how to get even heat distribution? Here a few pics and a vid of what I did. Feel free to add any insight, thanks!
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Thanks
Flatlander
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