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Brick ovens in Argentina and Chile - 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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Brick ovens in Argentina and Chile

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  • Brick ovens in Argentina and Chile

    More good photos from Michele. This time from Argentina and Chile -- it sounds like being a food writer is fun ....

    Also, I am posting an empanada photo in the food section.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    vent in dome.

    This is what I was talking about when I asked about a vent in the dome.. Anyone know any more about this strange and exciting phenomena?

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    • #3
      Hey Nick,

      Great catch. As I was posting this, I was thinking about what you had said about the vent-in-the-oven design. I'm thinking "Nick is going to comment on this... "

      Still, after thinking about it for a while today, I don't think this is something that I would want to build. Think about the logistics of keeping a good fire going while you are cooking pizza (and other high heat dishes), and how you would have to mess with the in-oven vent. If the vent-in-the-oven was closed for pizza cooking, you don't have a vent above the oven opening to drawing heat and pull hot air out of the oven. It's that draw that creates the natural convection that makes the oven really work with.

      I looked back at the photos from the ancient Roman ovens, and they all had a nice terracotta vent directly above the oven opening. Ah. Roman engineering. Straight roads and great brick ovens. Are we progressing?

      http://fornobravo.com/pompeii_oven/p.../ventarch.html

      Now Nick, do you have a great Empanada recipe?

      James
      Pizza Ovens
      Outdoor Fireplaces

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