I'm in Southern Japan in a traditional farm house. The house sits on risen stilts with a breezeway underneath. It is also old and requires multiple repairs to floor/foundation and so I have an easy way of installing a substantial wood burning oven right on the soil while in the repair process. I am also putting together a cafe and would like to offer wood fired breads/pizzas and meats. I'm looking for info on how to build an oven big enough to support this endeavor. There will likely be a lot of baguette-like loaves which are just short of 24" so I need a longer chamber but would like to incorporate aspects of rocket system into it. I would likely need to bake a few loaves at a time and have a controllable side chamber if I was slow roasting meats or warming other things(imagine a 600 F bread chamber and a another with meat at 175 F). I can basically imagine how to do it, but would love to work through it with some other experienced people.
Hey Brendan, I have been procrastinating on sharing the details of my cook stove for a while now, with grand plans of creating something more, uh, well, more everything. But....life is getting in the way and I'm eager to share, so I just yesterday put up an album of how I did mine. There may be some applicable ideas for your build. Good luck!