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October 2012 Wood-Fired Newsletter - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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October 2012 Wood-Fired Newsletter

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  • October 2012 Wood-Fired Newsletter

    In This Issue:

    Expo 2012 and Blog Highlights
    Introducing the Napolino Series
    Peter's Corner: Ready to Go Pro?
    Recipe: Stuffed Peppers
    Special Offer: Free Expo Tickets

    Read the October newsletter: Wood-Fired Newsletter | October 2012 | No. 43; The Napolino & FB Expo 2012

  • #2
    Re: October 2012 Wood-Fired Newsletter

    I really glad that they included the diagram of the Napolino, hopefully a new builder will not look at the photo and think that its alright to stick a chimney in the middle of their dome.


    • #3
      Re: October 2012 Wood-Fired Newsletter

      I'll bite....why is it ok with this particular oven to put it in the middle?


      • #4
        Re: October 2012 Wood-Fired Newsletter

        If the heat wasn't channeled from the dome in the normal manner, allowing the dome to absorb the heat and saturate itself, the heat would go directly up the chimney. You would need a fire going all of the time or almost all the time.


        • #5
          Re: October 2012 Wood-Fired Newsletter

          Yep it makes you look twice but you got to read the fine print.....

          Traditional Naples-style ventilation system: hot air exhausted from the oven is routed back over the oven dome and then vented through a vertical, stainless steel chimney pipe in the center of the oven evenly and efficiently heats the oven dome and maintains high temperatures

          Like the Jamie Oliver oven it had me thinking till I found out the smoke was vented to come out at the top of the dome.

          Regards Dave
          Measure twice
          Cut once
          Fit in position with largest hammer

          My Build
          My Door