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Hello from Eau Claire, Wisconsin - 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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Hello from Eau Claire, Wisconsin

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  • Hello from Eau Claire, Wisconsin

    Hello from Eau Claire, WI (90 miles east of Minneapolis, MN)

    I Googled Wood Fired Pizza Ovens 2 months ago and by chance I landed on Rado Hand's site... I read there for a few weeks non stop. I knew zero about brick ovens and that was the way I was headed until some on that site mentioned Forno Bravo.

    Now I've been lurking here for a few weeks and am just now realizing how much I don't know. I've seen a lot of great builds that I can only envy, but may also steal ideas from. I hope (need?) to keep my oven fairly low key and probably without a roof, keeping the igloo or round shape and covering with stucco, but don't know how weatherproof that can be. I'm sure I'll change my mind a few times before I start digging. I don't have my wife fully on board yet, but hopefully that will come.

    I'm leaning toward a 36" and maybe a corner install. I think I understand the base, hearth, insulation, IT, and Fire Bricks ($2.28 each locally for 2 1/2" or 1 5/8"...no arch bricks), but hopefully I can learn the rest on the job.

    It's 18 degrees here today with 18" inches of snow, so I won't be digging anytime soon, but will keep reading and will try to soak up all your great advice.


    Thanks!
    John
    Last edited by jdjr; 02-20-2013, 04:52 PM.

  • #2
    Re: Hello from Eau Claire, Wisconsin

    Hi, I graduated from UW Stout and spent many an evening haunting Eau Claire I have an Oven in my back yard in Crystal MN and you are welcome to come visit and bring your wife. Maybe it will help to have a demonstration of the food possibilities. That is how I got my social director on board and she loves it now.

    Chip
    Chip

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    • #3
      Re: Hello from Eau Claire, Wisconsin

      jdjr,
      Mr. Chipster is my brother inlaw and WFO mentor. It only took one pizza party at his oven to hook me. Poured my slab before the winter freeze to avoid waiting for spring road bans on concrete trucks not to mention the nasty ruts one of those guys will leave in your yard on soft spring soil. I have 90% of materials on hand and making use of the wait for spring by learning from the excellant resource this forum provides. I'm located near LaCrosse thus a little closer to you than the Chipster. Since I'll probably have the jump on you feel free to look over my shoulder and learn from my failures and successes.
      Suspect all builders have some of each. Its interesting to compare some of the earlier builds and the evolution that has taken place in just the last five years as later builds have incorporated the best of those who went before. Take Chip up on his offer and you'll be ready to get started.
      John

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      • #4
        Re: Hello from Eau Claire, Wisconsin

        jdjr,

        Welcome to the WFO forum, you are in good hands if Mr. Chip mentors you. There are also a link of best builds on Lburou thread located in the Newbie section under "treasure achives" on something similar. Good luck
        Russell
        Build Link............... Picassa Photo Album Link

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        • #5
          Re: Hello from Eau Claire, Wisconsin

          mrchipster,silverfox & UtahBeehiver, thanks for the welcome.

          mrchipster, Crystal is only 100 miles away, small world, If I have trouble convincing my wife I'll have to take you up on your offer.

          silverfox, I'll be looking over you shoulder the whole way. I don't have any materials yet, but I stopped in to our local HF to look at the 10" tile saw. Quite a unit for $229 (minus %15 off coupon!)

          I'm a bit ahead of myself, but is it possible to smoke in one of these ovens? I usually do ribs, salmon or pork shoulder in my Weber Smokey Mountain smoker @ 225 degrees, but maybe they would taste better smoked in a WFO!

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          • #6
            Re: Hello from Eau Claire, Wisconsin

            You can definitely smoke meat in a WFO. I currently use a New Brunsfull Texas style with an offset firebox except when we are smoking a large batch like the few hundred rings of vension bologna we made a few weeks ago. Then we fire up the walk in cement block smoke house. I think you'll find that its just a matter of controlling your fire, probably with the door slightly ajar and maintaining a small fire.

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            • #7
              Re: Hello from Eau Claire, Wisconsin

              Originally posted by jdjr View Post

              I'm a bit ahead of myself, but is it possible to smoke in one of these ovens? I usually do ribs, salmon or pork shoulder in my Weber Smokey Mountain smoker @ 225 degrees, but maybe they would taste better smoked in a WFO!
              I think that it is possible, I have been experimenting some in mine (with mixed results). But, don't sell your Weber just yet . There are just too many dishes (requiring different temps) that you will want to "finish" at the same time.
              joe watson

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

              My Build
              My Picasa Web Album

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              • #8
                Re: Hello from Eau Claire, Wisconsin

                It's 23f here today and snowing hard. With 24" of snow on the ground plus this I may be starting my build in July instead of May.

                http://137.28.94.193 - here is a look outside my office window...might be hard to see the snow coming down though

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                • #9
                  Re: Hello from Eau Claire, Wisconsin

                  Hmmm, might really be building an igloo. Strange weather we have.
                  Russell
                  Build Link............... Picassa Photo Album Link

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                  • #10
                    Re: Hello from Eau Claire, Wisconsin

                    Here is my new design...It's -5f here this morning. I think I will build an igloo!

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