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Small WFO question - 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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Small WFO question

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  • Small WFO question

    Hi from Christchurch, New Zealand.
    Been reading up ahead of a planned build (despite the clean air rules effectively banning the use of heaters/cookers that burn solid fuel) but need some guidance from the good folks on the forum.

    I've only got a small space (1m by 1m roughly 40in by 40in) to lay my slab.
    Given that size of slab am I even going to be able to build a useful sized oven? Not looking to cook roasts or multiple pizzas at once etc, just need to be able to do single pizzas but my rough calculation regarding size don't fill me with hope.

    Has anyone out there experimented with, or built a small oven and can share their experience?

    I'm hoping I'm not the only one out there with limited space.

    Cheers
    Rob

  • #2
    Re: Small WFO question

    My oven sits on a 910 x910 mm supporting slab has a very shallow entry and is 540mm internal diam. It is large enough to cook for a crowd of up to 30 easily and have done parties up to 80. Can cook 30/ hr. we also do roasts and bread for the family.
    Kindled with zeal and fired with passion.

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    • #3
      Re: Small WFO question

      Thanks both - gives me options to follow up and work on.
      Bought my concrete blocks already so the project is definitely going to happen.

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