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another Aussie - 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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another Aussie

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  • another Aussie

    Molly and I live in the Yarra Valley on 10 acres so have no shortage of wood for the oven (to be).
    Looking forward to sharing this experience and receiving your ideas and crits.
    We are starting out on a 110cm (42") oven. This will save a few trips into Lygon Street, Carlton, which is the pizza capital of Melbourne.
    Congrats to Forno Bravo for this great resource.

  • #2
    Re: another Aussie


    An oven is a real asset these days. Your acreage should keep you in enough wood for sure. Good luck on your oven quest.
    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: another Aussie

      Welcome Andy and Molly,
      I just sent a message to another Australian 'newbie' and you're the second tonight.
      At least the refactory materials are the cheapest in Australia in Victoria, so you oven should not cause too much pain to the pocket.
      Get into it and you should be enjoying it within a month (weekend work only) and make the most of this fine weather
      Always keep the following members informed with progress pics and search the forum for your answers to your queries.
      There is very little if anything that hasn't been sourced previously, but ask if you can't find a suitable solution.


      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know

      Neillís Pompeiii #1
      Neillís kitchen underway


      • #4
        Re: another Aussie

        Welcome Andy & Molly!....waitin' for pics...


        • #5
          Re: another Aussie

          welcome guys, 42" 'eh....thats a nice size, planning on having a few parties, or because you live on acreage, your making the most of unlimited wood. I do miss acreage, nothing like walking around in the nud......ahhh...love the peace & tranquility
          Pics up when your ready guys, would love to see how your going
          Aussie Pete

          250th Aussie on this forum...."so i was told"