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New Build in Silverton, OR. - Forno Bravo Forum: The Wood-Fired Oven Community



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 Build in Silverton, OR.

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  • New Build in Silverton, OR.

    I am building my oven hearth on a portion of an old carport. I am using 6x8x16 blocks instead of the larger ones. It is a corner build but I couldn't find on The Forum a good description of how to to mount the angle iron to secure the lintel at 45 degrees. I went ahead and did my own trial and error solution. Later when shoveling [not pouring] the top I took too long and part of it became too dry. I fixed it the best I could, so the base for the oven is a little rough but more or less level and, I think, solid enough. Later when ordering from Forno Bravo I noticed something odd about the freight rates from Federal Express. Somethings they allow you to order in 1-5 days but you add one more item or order a in different way they only show 2nd day or sooner rate. [The heart attack rate.] I was able to order the FB board and four bags of high fire mortar for no extra charge. If I had ordered the mortar seperately they [ FE] would have charged much more. Curious. Buying the mortar this way, along with FB board,was about $30.00 less per bag than the price for the equivalent product in this area. Heat Stop II-$ 86.00 for 50 lbs.

  • #2

    We always ask for pictures so we can critique and help

    Do you have a slab and stand ready yet?
    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.


    • #3
      Re: New Build in Silverton, OR.

      Thanks for your reply. The slab is part of an old carport, and I've built the stand and "poured" the hearth. As for pictures, I have't quite figured out how to do it yet, although I have read the posts on posting photos several times, it still seems like greek to me.
      Sometimes what some of the more timid computer users like myself need is a little ecouragement.
      Last edited by gmchm; 06-19-2011, 12:25 AM. Reason: typo