So, I'm still harbouring hopes of owning a brick oven. However, the last discussion hit a snag...we won't be able to find wood where we live (in the suburbs). Besides, hubby is deeply suspicious of the wood we're likely able to get...he thinks it would be chemically treated. Ugh.
Then I saw this. Having unsightly blackened walls aside, it seems to produce great breads.
Does anyone have any experience with brick ovens using fuel other than wood?