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


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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.
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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
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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