web analytics
32" Forno Bravo - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

32" Forno Bravo

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

  • 32" Forno Bravo

    We will be ready to fire-up for the 1st time in one week. Believe you me, we are very excited.

    Our question is to how to fire-up for the 1st time and the kind of wood we should use. Here in Texas, we have plenty of mesquite. It burns really hot and we wonder if anyone uses this wood.

    Surely we'll have more questions to come...thanks so much for your help...W&C

  • #2
    Re: 32" Forno Bravo

    Start here:
    Firing Your Oven - Forno Bravo Forum: The Wood-Fired Oven Community
    George

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO

    Comment


    • #3
      Re: 32" Forno Bravo

      mesquite now there is a thought, if it burns hot enough it would give a really nice flavor to the pie. I will have to try it.

      Comment


      • #4
        Re: 32" Forno Bravo

        Originally posted by Wayne and Charlotte View Post
        We will be ready to fire-up for the 1st time in one week. Believe you me, we are very excited.

        Our question is to how to fire-up for the 1st time and the kind of wood we should use. Here in Texas, we have plenty of mesquite. It burns really hot and we wonder if anyone uses this wood.

        Surely we'll have more questions to come...thanks so much for your help...W&C
        I used to burn mesquite when we lived in San Antonio, TX. It has a pleasant ambiance and burns almost as hot/long as oak.

        Fredricksburg is one of my favorite areas in TX. That big rock is a lot of fun to ramble on
        Last edited by Lburou; 01-11-2011, 07:25 PM.
        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


        • #5
          Re: 32" Forno Bravo

          I'm close to being ready to fire my 32" Casa 2G. The curing process says to heat the oven at varying temps and takes about 5 days. Do you need to to the curing all at once or can you do in several stages. ie: over 2-3 weekends?

          Comment


          • #6
            Re: 32" Forno Bravo

            Originally posted by FiredupinNH View Post
            I'm close to being ready to fire my 32" Casa 2G. The curing process says to heat the oven at varying temps and takes about 5 days. Do you need to to the curing all at once or can you do in several stages. ie: over 2-3 weekends?

            FiredupinNH, unless there is something different in the instructions coming with your oven, follow the instructions in the link below. If your instructions differ, follow the specific advice from your manufacturer, call manufacturer if you are not sure. It DOES matter.

            Last edited by Lburou; 01-11-2011, 07:33 PM.
            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