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Back Yard Brick Oven - 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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Back Yard Brick Oven

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  • Back Yard Brick Oven

    If anyone can tell me, what is the correct brick that must be used on the inside floor of a wooden brick oven. I have built my own brick oven in my back yard and used fire bricks that may be purchased at any masonary supply store. However, when I used it for the first time the pizza would cook fast on top but the bottom was still a little doughie. it was not crunchy and i burned wood for about 4 hours. I was told that the bricks on the floor where not made to retain heat. They are for fire places, where the heat goes out. So I have gone to a few brick oven distributors and the stone or bricks whatever you want to call them are like yellow in color or sand in texture. They told me that they are actually made of sand so that the heat is held longer. They don't sell them individually to people. I would like for anyone who knows of where these bricks can be purchased at, please e-mail me at calogerob@hotmail.com. Thank you