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Just Getting Started Washington Coast - 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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Just Getting Started Washington Coast

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  • Just Getting Started Washington Coast

    We are laying out our Island and have been looking at everyone's pictures we can for ideas. It looks like many of the inclosures put the oven quite far back in the opening, does anyone have advice for us as to what is best?

  • #2
    Re: Just Getting Started Washington Coast

    In your planning, just remember that you need to reach (with the aid of various tools) the back of the oven. Our entry is three inches wider than the oven opening and only 15 inches deep.

    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.

    Comment


    • #3
      Re: Just Getting Started Washington Coast

      In addition to the standard entry depth, I added a 12 inch landing. I use it on occasion but I find that I use the counter space on the left more often (I didn't add much counter on the right, just enough for many beverages). With that said, I would make the entry as close to where you will be standing when you cook. Give yourself ample room on the left or right to place the food when it comes out of the oven.
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

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      • #4
        Re: Just Getting Started Washington Coast

        Re : entry depth. Check this thread:

        http://www.fornobravo.com/forum/f39/...eck-17629.html
        Last edited by Neil2; 04-23-2012, 04:04 PM.

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        • #5
          Re: Just Getting Started Washington Coast


          My landing is not battle tested as of yet. But, I think with an extension on both sides of the landing running along an existing retainer wall, it will allow me to stand as close as posible to the oven and have the necessary work space.
          joe watson

          "A year from now, you will wish that you had started today "

          My Build
          My Picasa Web Album

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          • #6
            Re: Just Getting Started Washington Coast

            The most important thing is to plan ahead so you won't have any surprises along the way. Your entry (and entire build for that matter) can range from the pedestrian (like mine) to the sublime ( like the two above). You are using the gallery pictures, yes?
            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.

            Comment


            • #7
              Re: Just Getting Started Washington Coast

              Originally posted by Lburou View Post
              In your planning, just remember that you need to reach (with the aid of various tools) the back of the oven. Our entry is three inches wider than the oven opening and only 15 inches deep.

              Lee,

              You seem to have a lot of mortar popping out between the bricks of your decorative arch, Are you seeing some high heat in that area or getting a lot of water on it between firings?

              What type of mortar did you use on the decorative outer arch?

              I have not seen this in my oven yet but it may come over time.

              Chip
              Chip

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              • #8
                Re: Just Getting Started Washington Coast

                Originally posted by Lburou View Post
                In your planning, just remember that you need to reach (with the aid of various tools) the back of the oven. Our entry is three inches wider than the oven opening and only 15 inches deep.

                Lee do you mean you reach 15" to get to the oven opening?

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