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Progress Report From Sault Ste. Marie, ON Canada - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Progress Report From Sault Ste. Marie, ON Canada

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  • Progress Report From Sault Ste. Marie, ON Canada

    So I just got back into town from Camp where the bricklaying began finally this weekend. I have to say I stressed about this all weekend but when I finally figured out you need to use a tonne of Mortar for these size joints, things started to come together. We got the insulated floor, the cooking floor and 5 course done from Saturday to Sunday morning. I had my mother going around with the masonry bag filling in cracks where we missed spots. Like I said before, my parents have talked with us about this oven for at least 10 years and it is now coming true, but hence the stress, because I don't want to let them down.

    I broke down and rented an MK 12 or 10 inch wet saw from Home Depot and it was absolutely amazing. Anyways, I hope I am on the right track even though the outside looks so messy. I feel like you guys are my mentors on here so I will keep you all updated.

    Oh and by the way, I had to go bigger which from the size of things is a bit experimental, but the dimensions I'm working on for the Tuscan Style (even though my parents were born about 45 minutes from Naples) are 47.5 inch internal diameter/ 23.5 inch internal height, opening width of 18 inches and opening hight of 16 inches. I tried to stick with whole numbers but this just didn't work out.

    I'll post pics in a bit...
    Tony
    Last edited by SuperT; 08-19-2007, 05:34 PM.

  • #2
    Re: Progress Report From Sault Ste. Marie, ON Canada

    Here are the pics I promised.

    Tony

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    • #3
      Re: Progress Report From Sault Ste. Marie, ON Canada

      Looks great! Love the stand!
      Oven Progress
      Bread Photos
      Oven Stand Thread

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      • #4
        Re: Progress Report From Sault Ste. Marie, ON Canada

        great stand, spectaular backdrop, the dome is coming along nicely, good work!

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        • #5
          Re: Progress Report From Sault Ste. Marie, ON Canada

          Coming along nicely. That is the beauty of the Forno Bravo plans. You have the basic concept and then you make it your own by changing it here and there. Looks good. I better get out in the back yard and start doing a few more courses done as your work ethic is putting me to shame!

          BTW, nice thing to do with and for your parents.

          Cheers, Versachi
          "Opportunity is missed by most people because it is dressed in overalls and looks like work." Thomas A. Edison

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          • #6
            Re: Progress Report From Sault Ste. Marie, ON Canada

            Excellent work! Are you planning on using a form for the upper courses?
            "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

            -- Yogi Berra

            Forno Tito

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