web analytics
Afraid to cook non-bread items in oven - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Afraid to cook non-bread items in oven

  • Filter
  • Time
  • Show
Clear All
new posts

  • Afraid to cook non-bread items in oven

    I bought my casa 90 specifically for pizza and love it.

    Now I will be attempting some bread, but I do want to try other foods (salmon, steaks, etc) but I'm afraid about those foods leaving some residual smell which would affect my pizza. Is this silly?

  • #2
    I roast several heads of garlic, salmon, lamb shanks, asparagus, onions, shallots, you name it. No Smell.

    Your oven indoores does not smell after cooking, same with wood burning oven


    • #3
      I can't imagine that any smell will hang around after it gets up to 750-800 again...
      My Oven Thread:


      • #4
        high heat

        Even the wood we use loses it's smell in the inferno. I heat with alder to start my fire and maple or cherry to cook pizza, woods that are commonly used to flavor food. The only difference is how long the wood burns and how easy to combust, but there is no 'wood smell' like you would want with barbecue. Take the plunge, it'll be fun!

        I suggest a pot roast for your first attempt - it's very simple as far as retained heat recipes go. I think James has suggested searing the meat in the oven first, then adding the liquid (broth, wine, water), veggies (carrot, celery, onion) and any herbs/spices. Roast potatoes in the oven on the side. About three hours to happiness.


        • #5
          Forno Bravo Cooking

          I find cooking roasts, fish, vegetables, et al as one of the great pleasures of wood fired cooking. There are quite a few recipes on Forno Bravo Cooking, and really, I should be posting more. I recently re-worked the layout of the Cooking pages, and added search, browse, etc. I've made every dish on the list, and there are recipes that I now only make in a wood-fired oven -- they are that much better. I think there are about 40 recipes, and I would like to see a thousand. If anyone has a recipe they like, send it to me, and I will post it on the site.

          Take a look here: http://fornobravo.com/brick_oven_cooking/cook.html

          It's a work in progress, and getting better, so I will look to you for recipes and recommendations.

          One more thing. You won't have a problem with fat or smells. Your brick oven cooks hotter than the self-clean cycle on your conventional oven, so everything just burns off.

          Arthur, have fun roasting.
          Pizza Ovens
          Outdoor Fireplaces


          • #6
            Cast Iron

            After my folks both passed, away I inherited their collection of cast iron pans, etc. The include a small to medium sized dutch oven with the lid, a couple of corn bread pans [where the pieces look like ears of corn], several skillets [including one that is 14" in diameter] and an Aebleskiver pan. I can't wait to try these out.

            J W