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few questions - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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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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few questions

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  • few questions

    Hi I have started my project and have a few questions. Unfortunately i didnt find this thread until after I started my project. My oven is a hobby project that I would like to be able to cook a few pizzas on when we have guests. No need for 20 pies an hour or anything like that. I have made my structural base and after pricing calsil board am ready for the vermicrete insulation that supports the hearth. My questions are 1. will the vermicrete support the whole oven or should the hearth bricks be on the vermicrete and the walls built on the concrete base. It seems better insulated without direct contact of the walls and the base. 2. is the vermicrete weather proof I am concerned about keeping rain and moisture away from this insulation layer. My oven is in the woods at our farm and we get some pretty raw weather here especially in winter lots of freeze thaw cycles. Thanks in advance love the forum.

    Dwayne
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