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Hi all from a newbie - 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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Hi all from a newbie

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  • Hi all from a newbie

    Hi guys just came across this website, didn't realise it existed, built me wood burning oven last week and fired it up last night, with mixed results so was searching in how to cook in them when came across this forum
    I think I have attached a photo, its made from a stainless steel keg 3/4 cut then laid flat with the top removed two parts of scaffold poles for chimneys, then covered in a fair few layers of sand and cement, I know its only a small size can really only fit one large pizza I when the coals are pushed back, what do you guys think, I would really like some feedback as I kinda just made it from my mind I didn't really get any advice or read up about them jus looked at some photos and cracked on
    Cheers guys

  • #2
    Re: Hi all from a newbie

    Well, let me be the first to say welcome to the forum.

    If you search out the forum you will find much more substantial ovens.

    Two things are quite obvious, you seem to have no. Insulation so your oven will be really only usable for pizza and othe live fire foods, and you will want a much larger flue on your next oven as I am sure at some point you will get the itch to build a more useable one.

    You should be able to make some good food in this one but...

    I find that even with my 42 inch oven it is much easier to work with several smaller 12 inch size pizzas than to try to manage one large one. And guests really like the variety that can be made with little effort.
    Chip

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    • #3
      Re: Hi all from a newbie

      I'm surprised that thin pizza stone has not cracked already. Some underfloor insulation with some firebricks for a floor would be my first modification. The two flue pipes do seem a bit inadequate in diameter, although an updraft system does not require as large a flue as a cross draft. The lack of smoke staining on the front indicates that it's working ok. You could also easily cover the dome with 3-4" of 10:1 vermicrete to insulate it, which will improve its performance, then think about making a door. A couple of small upturned tins could be used to close the two flue pipes to retain heat.
      Last edited by david s; 08-16-2013, 01:04 PM.
      Kindled with zeal and fired with passion.

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      • #4
        Re: Hi all from a newbie

        I am surprised you can get the pizzas to stick to the roof
        My build progress
        My WFO Journal on Facebook
        My dome spreadsheet calculator

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        • #5
          Re: Hi all from a newbie

          DJ
          That's funny, i dont care who you are.
          T
          My Progress:
          http://www.fornobravo.com/forum/f8/t...ild-17324.html

          Comment


          • #6
            Re: Hi all from a newbie

            Ha ha ha I'd not seen the thumbnail was upside down, when I click omit it seems fine, good tips guys, the bottom 'slab' is two inch of slate so is quite stable and under that didn't seem to get hot so slate seems to hold the heat in quite well I accept you ideas for a bigger flu, I cut a largish hole in the top to fit the pipes in, it's about 6 inches by two but could easily be opened up larger, I was thinking of maybe using a baked bean can sized flu ? Would that work do you think, also would it be best to remove the existing layer of concrete and replace with this vermiculite/perlite concrete mix or can I just put a few layers on the top ?
            Thanks again for the advice guys

            Comment


            • #7
              Re: Hi all from a newbie

              Originally posted by david s View Post
              I'm surprised that thin pizza stone has not cracked already. Some underfloor insulation with some firebricks for a floor would be my first modification. The two flue pipes do seem a bit inadequate in diameter, although an updraft system does not require as large a flue as a cross draft. The lack of smoke staining on the front indicates that it's working ok. You could also easily cover the dome with 3-4" of 10:1 vermicrete to insulate it, which will improve its performance, then think about making a door. A couple of small upturned tins could be used to close the two flue pipes to retain heat.
              The flu pipes are both 3.5cm diameter pipes, I could easy upgrade them to a bean can sized flu, would that make it better ? And forgive me to ask but, if the smaller flu's are inadequate why then would I need to close them off to increase heat ? Surely then smaller flus would also help to keep the heat in,

              It would be quite easy to add a big layer of vermacrete to help insulate.

              Also the base is 2 inch slate and seems to be very good at keeping the heat in, the underneath didn't get very hot
              Last edited by Bonnox; 08-20-2013, 02:39 AM. Reason: Mistake

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              • #8
                Re: Hi all from a newbie

                Originally posted by Bonnox View Post
                The flu pipes are both 3.5cm diameter pipes, I could easy upgrade them to a bean can sized flu, would that make it better ? And forgive me to ask but, if the smaller flu's are inadequate why then would I need to close them off to increase heat ? Surely then smaller flus would also help to keep the heat in,

                It would be quite easy to add a big layer of vermacrete to help insulate.

                Also the base is 2 inch slate and seems to be very good at keeping the heat in, the underneath didn't get very hot
                Welcome Bonnox.

                You really need to read the forums on how the heat is retained, there is tons of research to be done on here.

                Start here.
                The English language was invented by people who couldnt spell.

                My Build.

                Books.

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                • #9
                  Re: Hi all from a newbie

                  Tried getting the Pompeii oven download but it wouldn't let me for some reason cos I'm in the uk,

                  Comment


                  • #10
                    Re: Hi all from a newbie

                    Pompeii Oven Plans2.0

                    try this link

                    Texman
                    My Progress:
                    http://www.fornobravo.com/forum/f8/t...ild-17324.html

                    Comment


                    • #11
                      Re: Hi all from a newbie

                      Re: Hi all from a newbie
                      I am surprised you can get the pizzas to stick to the roof
                      Share
                      | Like
                      brickie in oz likes this.

                      Haha, I was thinking maybe he was in australia....?

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                      • #12
                        Re: Hi all from a newbie

                        Originally posted by Poetryart View Post
                        Re: Hi all from a newbie
                        I am surprised you can get the pizzas to stick to the roof
                        Share
                        | Like
                        brickie in oz likes this.

                        Haha, I was thinking maybe he was in australia....?
                        Haha, he Is!

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                        • #13
                          Re: Hi all from a newbie

                          Originally posted by Bonnox View Post
                          Tried getting the Pompeii oven download but it wouldn't let me for some reason cos I'm in the uk,
                          I had the same problem because Im in Oz, do a google the plans are everywhere for free.
                          The English language was invented by people who couldnt spell.

                          My Build.

                          Books.

                          Comment


                          • #14
                            Re: Hi all from a newbie

                            Originally posted by texman View Post
                            Pompeii Oven Plans2.0

                            try this link

                            Texman
                            Ah good stuff got them now

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