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Howdy from Austin - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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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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Howdy from Austin

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  • Howdy from Austin

    New to the site, just starting to build a little weber grill pizza oven conversion. It's about a million miles away from a wood fired oven, but big picture curiosity and lots of questions on insulating blankets and mortars and such brought me here. So far, the answers to my questions have mostly led to more questions. Slowly but surely, I'm moving towards a modicum of understanding. Soon I'll have questions that can't be solved by diving into the archives.

    Hopefully they'll lead to better pizza. And not to me driving myself crazy thinking about insulation and thermal mass, and completely forgetting about the pizza.

  • #2
    Re: Howdy from Austin

    Hello, keep us posted on the progress. Another great site that would love to see this idea is bbq brethren, they are big on the weber grills.

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