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Forums - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • eyspy
    Reply to Buy or build cost comparisons?
    eyspy
    Dave, our winters here in SA are not too wet or cold. Only ever get one or two frosts, and the lowest it ever gets is around 8. last year my rain tanks never looked like getting full.
    Sub hearth? R u talking about under where the dome sits on? Mine will be fill of sand and rubble, then 100mm concrete...
    Today, 01:58 AM
  • david s
    Reply to Brick oven reconstructed to a steel one
    david s
    Just make sure you insulate it well.
    Today, 12:44 AM
  • v12spirit
    Reply to Brick oven reconstructed to a steel one
    v12spirit
    Actually the walls are 3 cm thick and the hearth is 2. Didn't think of that effect of the outer steel wall. I just thought that the outer walls being steel in contact with the steel of the inner walls will absorb heat from the inner ones and contribute to heating the refractory in between from both...
    Yesterday, 11:57 PM

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Most users ever online was 3,115 at 06:54 PM on 02-10-2016.

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Topics: 3,651   Posts: 16,107   Members: 24,010   Active Members: 172
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Directory Topics Posts Last Post
Ask Me Anything
0 1
Good Background Information
Please take a second to read our guidelines before you start posting.
268 2,499
Jon in Albany
Printing threads to pdf
Tell us about yourself and your ovens, and what you would like to learn more about.
1,448 9,586
Good background information on pizza ovens, brick ovens and bread ovens.
1,471 12,302
Post photos of your oven in-progress and when you are done, along with photos of pizza, roasts, bread and more.
652 13,641
Post your favorite YouTube video here on everything from installation to cooking.
107 933
Pizza Oven Design and Installation
Share your favorite tools, time saving tips, and what you learned while building your oven.
965 8,746
RandyJ
Dome spreadsheet calculator
by RandyJ
Questions and comments on pizza oven design, location, foundation, stand, hearth, insulation and more.
2,035 19,100
Advice, recommendations and discussions on finding local building materials—anywhere in the world.
390 3,445
Gulf
Fire brick advice needed
by Gulf
Questions and comments on installing a Forno Bravo (or any other) modular or assembled oven.
330 2,769
Questions and comments on building the Pompeii Oven chamber and vent.
2,034 40,334
Finish your oven against the weather, and to look good -- even though you are already using it.
573 5,623
Campmaki
Show us your Door Thread
Ask questions and give your feedback on commercical pizza ovens for pizzerias and restaurants.
136 1,425
Discuss alternative types of wood oven, from clay and cobb to steel dome and even beer keg ovens.
288 4,596
Outdoor Kitchens and Living Rooms
Lay out a complete outdoor kitchen, including a grill, storage, work surfaces, water and refrigeration.
150 2,185
Share ideas on where to locate your outdoor fireplace, whether build it from a kit or bricks, design and venting.
52 523
Build an open grill that uses both wood coals from your brick oven or charcoal for traditional grilling.
32 340
Oven Management
Oven curing, lighting fires, how big is big, and firewood.
399 4,785
How hot is hot, regulating temperature, fire-in-the-oven cooking and retained heat cooking.
202 2,314
Novaslo
Temperature questions !!!!
by Novaslo
Brick Oven Cooking
General questions on brick oven cooking, using oven tools, pots and pans, grills and other techniques.
380 3,323
Gulf
Making pizza ahead of time
by Gulf
Share your favorite recipes and menus.
510 3,277
Lipstick
Pizza is great in any weather!
Recipes, questions and comments on everything from Ciabatta to Schiaciatta, and Pugliese to Cecina.
443 4,733
Grilled shrimp, sauted mushrooms, chicken satay, and more. Share your best appetizers.
44 305
GrahamG
Scallops
by GrahamG
Cook entire meals in your wood-fired oven.
197 1,741
Risotto, Paella, killer roast peppers, baked pasta dishes -- and more.
69 449
Gulf
Fried Green Tomatoes
by Gulf
Pies, pastries and cakes.
50 323
Cubslover
Wood-Oven S’mores
Pizza Quest with Peter Reinhart
Have a question for Pizza Quest? Want to recommend an idea for a webisode? Here's your chance.
34 289
See what's new on Pizza Quest with Peter Reinhart, and let other members know what you like.
47 64
Techniques for baking great pizza and bread using pizza stone(s) in your conventional oven.
80 721
RandyJ
Pizza stone cleaning......
by RandyJ
Find and use the best olive oil, Caputo flour, San Marzano tomatoes, mozzarella di bufala, and more.
232 1,907
Dough, recipes and techniques to make great pizza.
507 5,115
Tell us about your favorite wood-fired restaurants. Include the address, phone and a photo if you can.
158 653
Regional Forums
65 419
jacknelson
Arizona people
18 123
50 328
28 151
13 106
Rinrat86
Pizza oven tools in Calgary
29 105
cleverdick
Show Us Your Alpine Pizzas!
256 6,928
10 170
General
Drop in and chat about anything that is on your mind.
762 5,761
Heard a good one recently? Joke of the day at work? Give us your best shot!
210 746
List items to sell or exchange. Let's keep good stuff out of the landfill.
131 485
Questions and answers on everyday building topics, from flooring to electrical; plumbing to drywall.
125 1,055
RandyJ
Pavers vs Concrete slabs
by RandyJ
Had a great vacation or trip recently? Share your favorite places.
100 708
david s
Forno a legne: no legne
by david s
Where do you find special ingredients, cheeses and fresh vegetables?
27 126
JRPizza
Seattle source for the unusual
by JRPizza
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