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New builder - intro - 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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New builder - intro

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  • New builder - intro

    Hello James,

    This is awesome! But I will say my head is about to explode from all the information and I’m out of duct tape! I’m designing an outdoor kitchen and the focal point will be a wood burning oven. I imported a freestanding 56”er (internal dim.) from Italy for my restaurant many years ago, and for a fraction of what they are going for these days. Totally freaked me out when I cured it, got about 15 gallons of water off it. That wasn’t in the instructions or as far as I could tell (my Italian leans considerably towards Spanish) ok, it is Spanish. I am planning on a 42”er for the patio. I am totally amazed by what you have created here! I had no idea that this many folks wanted or even knew about “home wood burning ovens”. I’ve been around them for decades and only know of a few folks that have ever seen one let alone use one. However I guess they are becoming a little more main stream these days with the new (chain) Italian eateries, Brew Pubs & Casinos all having them. Thank you again for this indispensable information – like the tool!

    Cheers big ears!

    Ciao
    John
    Last edited by Creekbed; 02-21-2011, 04:45 PM.
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