web analytics
from the shadow of the mountain - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!
See more
See less

from the shadow of the mountain

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • from the shadow of the mountain

    hey everybody!
    i'm really excited to have finally joined the community here.
    i'm a cook who was trained at the cia and am in the process of finally opening up my first(and hopefully last/only) restaurant. i've been cooking with wood fire ovens for the last few years and absolutely fell in love with it. i look forward to participating in the forums here as i go through renovations and set up, and absorbing as much information as i can from the collective experience here on forno bravo. i hope to get to know many of you through this medium.
    all the best from mt. rainier,
    ian

  • #2
    Re: from the shadow of the mountain

    Welcome Ian
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

    Comment

    Working...
    X