Using oven in the winter?

So this is my first winter with my brick oven. I’m curious if it’s safe to use the oven in the winter months or is it better to hold off until the weather is back up above freezing?

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I love using mine in the snow. No issues whatsoever, just extra ambiance.

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Perfectly fine to use below freezing. If you’re doing pizza, keeping your dough warm is a bigger issue, because “room temperature” is a touch chilly. (Speaking from experience there!)

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Great, glad to know it’s safe to use it even in the cold winter months!

Use mine here in PA in the dead of winter. Works just fine

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Glad to hear it. Do you guys start the fire small and build it slowly or is that not necessary unless it’s overly damp?

Always start small, but in cold weather I start smaller. Basic thermodynamics—I don’t want materials to expand too quickly.

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Looks good, I am going to fire mine up tonight and make some steaks and see how it goes.

Well, went ahead and made some steaks along with green beans for dinner and man this is going to be a game changer.

I finished my oven right at the end of October and only made pizza a few times so far so I’m pumped to use this thing for so much more!




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Looks like you nailed it! Awesome!

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Thanks, I can’t wait to have a whole spring and summer to use this bad boy.

Live in Laguna Hlls, Orange County, California, We cook in our Grand all winter long. The last good thing in California is the weather.

Tom Smith

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Wow, you’ve got the cozy going there! Go away, snow, my ovens are burning just fine.

Yes, indeed. And with results like that, why not?

Alice Waters, eat your heart out!

Make the best of a good thing!

It will be a blast!

3 posts were split to a new topic: Tuscan Grill (Steve Raichlen) back in stock

Was wondering about the grease from the steaks on the cooking base for pizza after. Will the grease buildup or burn off next fire

Thanks,
Dale

I usually have the hot coals under my steaks so it all burns up immediately but I haven’t noticed any build up on the bricks afterward.

Thanks for the info I’ll try

We don’t usually do steaks, but just did some chicken thighs with lots of marinade. As with Jeff @jricharc, drippings hit the hot coals and go up in smoke. I did notice a little residue, but it quickly disappeared when I started my next fire.