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New product for a new member - will this work!??? - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

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Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

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Link to topic: http://www.fornobravo.com/community/...with-new-forum
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New product for a new member - will this work!???

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  • New product for a new member - will this work!???

    Hi there

    Just a quick line from a complete novice. I have looked at length at many threads posts and websites. Going to build a Pompei oven.

    I noted some posts that mentioned the use of steam to harden and fix the concrete more rapidly and making it stronger. If I used a slow cooker (lid removed) or an electric kettle to steam the oven to initially help to dry the oven out and cure it. Would this do a good job of strengthening and tempering the oven as an initial stage and then use the 100 degree increases as detailed numerous times - any thoughts?

    Looking forward to pizza and breads by Christmas.
    Last edited by waikato pizza; 11-11-2012, 12:41 PM.