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New Build from Thibodaux, La. USA - 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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New Build from Thibodaux, La. USA

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  • New Build from Thibodaux, La. USA

    Hello everyone, I wish I would have found this forum before I began this project. I have been reading some of these threads and they are very informative. I began designing this project a few months ago. I even drew everything up in auto cad. It began being just a traditional old time cold smoke house with fire box. Then I decided to build the pizza oven on top. It is very unique design that I have not seen on any of these designs on here but I hope it works. the pizza oven is built on top of my fire box. I have a plug made out of fire bricks in my hearth that can be removed to allow the heat to be drawn to the pizza oven. if anyone thinks i need to be concerned about anything I would appreciate your comments. i sure do have a lot of work into this project.

  • #2
    Re: New Build from Thibodaux, La. USA

    A couple of things come to mind, if you plan to heat the oven from below only? If so bad idea you will loose a lot of heat to the firebox below.

    If the lower chamber is only for smoke then I would really like to see some photos, You may also want to consider heating the oven chamber prior to smoking and begin your smoking when the chamber gets down to your desired smoking temp, If well insulated the oven chamber will stay at the desired temps for a long time, maybe for ever as the introduction of smoking heat would offset almost any heat loss if well regulated.



    • #3
      Re: New Build from Thibodaux, La. USA

      I have some pictures posted already. Not sure where to tell you to find them but they come up when I log on in the new pictures thread. The pizza oven can be heated up by both the fire box below and the oven fire if wanted or either/or. i have about 12" of brick between the the hearth floor and top of fire box. The smoke for the smoke house will only generated from the fire box below from a pipe under the oven which has a damper. I am sure it may be hard too visualize. I will need to take more pictures of the progress I have made.