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Hi from Kauai - Forno Bravo Forum: The Wood-Fired Oven Community



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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Hi from Kauai

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  • Hi from Kauai

    Hi all. Thanks for taking the time to post all this info. What an amazing repository. Our plan is to add a pizza oven as part of a limited outdoor kitchen as part of a pool project. Plans are heading for the planning dept tmw on the pool so I'm getting my own plans in order for the oven. Targeting 36 inch ID with 18 inch dome. I suspect we'll roast as much as we make pizza.

    Biggest problem here is sourcing everything. No brick, no chimney pieces, no fire clay, hard to find perlite at a reasonable price etc. Shipping things in is expensive, but we're used to that. So I'm thinking, we'll ship in fire brick from LA (Castaic has a dealer out here), the high tech insulation from FB or other sources (both underfloor and 4-5 inches of wrap), the chimney pieces from a supplier that has all SS units (very close to the ocean so rust is a big issue). At least we can get hollow tile in various sizes and shapes from Home Depot. Luckily, I already own a cement mixer, angle grinder, crappy orange chop saw that can be sacrificed (miters with a slide for longer cuts) and I don't mind getting dirty anymore.

    Can't really get started until the pool is dug and the decking poured so for now but still lurking and learning. The local Italian club is fired up for a pizza party by the pool and bocce court!

    Pix to follow once there's more than sketches on paper.