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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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  • oven

    I built a pizza oven from scratch spring '09. Sorry, it was not a Forno Bravo oven. Built from Rado's plans I obtained from Traditional Ovens website.
    It was functional early summer '09. I had a brick mason "make pretty" in January '10 with the finish brick. I still have the clay tile roof to apply.

  • #2
    Re: oven

    Send us some pictures. I was considering a barrel vault oven, but decided on the Pompeii. How is your oven working for you?
    Eric

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    • #3
      Re: oven

      See this post for a comment on his oven performance...
      http://www.fornobravo.com/forum/f28/...html#post85452
      I am sure it is still awesome, but 6 hour heat up time is really too much for home use.
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

      Comment


      • #4
        Re: oven

        Oven is 32" wide, 42" front to back, and 16" internal ceiling height. Opening is 15" wide and 12" high. It is a barrel shape ceiling. Chimney was non existent during oven usage last summer/fall. Brick mason applied brick finish and created chimney this past winter. Have not used oven yet after application of chimney. I thought 4 to 6 hours was bit much too. Brick oven is composed of 3" x 4" x 9" firebrick. The 4" dimension is thickness of brick oven with 3" to 4" of concrete applied on top to create a thermal mall. I will apply another 3" of cement and vermiculite mix around entire brick oven portion to contain heat. Then apply the decorative clay roof tile. I will paint exterior white since I bought a mix of brick for exterior finish. When I send pictures, you'll understand why paint is needed.
        I will send pictures as soon as I figure out how to attach to a post. Anyone have any instructions on how to attach pictures to a post? I have not had much luck with this.
        Thanks for everyone interest. This is a great forum.

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