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Intro - and new oven in TN - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Intro - and new oven in TN

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  • Intro - and new oven in TN

    Hi - I'm new to the forum and have just completed an Alan Scott Artisan oven in Tennessee. I hired one of Alan's former apprentices through the Ovencrafters website and he has very recently finished work on the oven.

    It's located in an area with lots of naturally-occurring fieldstone, so we used that as cladding. We also built a cedar shake roof with extra room under it for a grill and room to maneuver.

    This is my second Alan Scott oven. Years ago we built one at a property in the Hudson Valley of NY. Unfortunately, we moved away from NY and the oven eight years ago and I've been pining for one ever since.

    We just finished the curing fires and have not yet cooked in this new oven yet. Here's a picture of it. As soon as I figure out the workings of this forum, I will post a series of pictures that show the progression of our construction project.

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  • #2
    Welcome Ethel

    You have a nice looking oven there

    A complete account of your oven's build would fit the best in This Forum.

    I'm interested in the size of your oven, the door/oven height ratio, and how you insulated it.

    Do you have any favorite recipes from using your old oven?
    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.

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    • #3
      Re: Intro - and new oven in TN

      Thanks for the pointer. I'll move my post over to the "Other Ovens" forum.

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