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Artigiano 39" in Kentucky - 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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Artigiano 39" in Kentucky

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  • Artigiano 39" in Kentucky

    My oven is installed. Just waiting on completetion of the structure housing it.

    The inside of the Artigiano is gorgeous.

  • #2
    Re: Artigiano 39" in Kentucky

    Welcome aboard, Ron! The inside is beautiful!

    And you have entered the time warp of waiting while the oven (well refractory in this case) cures and dries.... Alas, it may seem like forever until you get to do pizza - but once you start getting close, don't waste the heat. Do a pot roast or pork roast - anything to begin using the oven!

    Bake On!


    • #3
      Re: Artigiano 39" in Kentucky

      I can't wait. As soon as exterior is done, I will start curing it with successively larger fires. Once I get started using this baby, my wife is going to have to pry me away from it.


      • #4
        Re: Artigiano 39" in Kentucky

        Looks great! You are going to have a blast! Make sure you post some more pictures when the finish is complete.
        My Oven Thread: