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Back Yard Brick Oven - 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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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
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