5 Years ago, I burst out of my 9to5 gig at about 11:00 am. With a strange idea, a pocketful of index card notes and a vacation day, I made this. Then I modified it a million times and made the same thing, but kept the flange of the lid intact, it's a much more stable build. I've tweaked this thing many times and always returned to a similar design.
Cooking on this is not like a normal wood fired pizza oven that uses burning embers as the heat source. This uses burning wood - not just embers - to do the job. Study a bunch of ovens and you'll appreciate this difference. The biggest change between my modified kettle now and when it was conceived - I use hardwood and no briquettes to fire it, less ash, hotter and easier to maintain a fire by loading wood on the fly. It's not too much effort to maintain a fire for hours.
After 5 years, I still get excited cooking on it. When @lleian expressed an interest in trying one out, I was ecstatic at the chance to share and offered to make one for her. She dropped off a CraigsList standard issue 22.5" kettle. A few bucks in hardware and some blissful minutes with my angle grinder and voila, a Firedome pizza oven.
Consider the following post a user's manual for a new Firedome.
@lleian Godspeed. This is an insane way to cook pizza but worth it.
And, thanks for the SPAM MUSUBI!!!