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Hello from Canada, ehh. - Forno Bravo Forum: The Wood-Fired Oven Community



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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Hello from Canada, ehh.

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  • Hello from Canada, ehh.

    Just like to say that this is an amazing site. I have already downloaded the free plans and was out taking measurments in the snow Alot of great builds to suit almost everyone and a wealth of knowledge. I look forward to learning from everyone.

  • #2
    Re: Hello from Canada, ehh.

    I spent a week fishing at Wollaston Lake last summer, it was an awesome experience. I was thinking that you didn't have enough summer to build an oven and then i remembered that it was light about 18 hours a day.... welcome and good luck!!


    • #3
      Re: Hello from Canada, ehh.

      Welcome Luxy

      Reading and becoming familiar with the website is a good way to begin.
      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.


      • #4
        Re: Hello from Canada, ehh.

        Yah it can be a little bit deceiving up north. We get from mid April till about mid October of really nice outdoor weather(as long as you are aclimatized to it) and summer has extremely long days. The temperature swing is extreme where we are sometimes going down to -40F and up to about 108-ish. My goal is to build a smaller oven somewhere in teh 24-32ish size since that is what my current yard will allow. We bought 72 acres and are in the process of re-zoning so we can build. So this small oven only has to last me at my current location for 18-24 months.

        Anyways, thanks for the welcome and glad you liked Canada haha. I look forward to getting some feed back on my ideas for this small oven.


        • #5
          Re: Hello from Canada, ehh.


          Welcome to the Forum. There's a fair number of us Canucks here. I'm from Ontario, north and east of Toronto. The winter weather could be worse; we could live in Buffalo or Rochester.

          "Made are tools, and born are hands"--William Blake, 1757-1827


          • #6
            Re: Hello from Canada, ehh.

            Thank you and you are right about the weather. We had a cold snap about a month ago where we got some -25 to -30C but the last 2-3 weeks has been -5 to -10 and even had a few days at 0. Now only if it would stay or slowly increase. I am not looking forward to our -40 February's. How does your oven perform in the snow and cold? I imagine when its just too cold no one wants to stand outside cooking...even if it is only for 90 seconds