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First Oven - 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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First Oven

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  • First Oven

    Hello there... I just joined the group so I hope I'm posting in the correct format and protocol!!! Seeking advice and hope this sees its way to the general population out there!!!I'm a northern "yankee" transplanted to South Carolina. The southern folks here love their BBQ, pulled pork, etc... and many have homemade grills out of 55 gallon drums. I want to add a yankee twist and build a barrel pizza oven with a drum but not sure if the standard barrel will withstand the temperatures. I'm not well educated on the physics behind conductivity, refractory, insulating, etc.... For the floor I intend on using the standard 4.5x9 fire bricks. I also would like to line the interior of the barrel somehow to both protect the metal as well as efficiently radiate the heat in and around the oven. I see online a variety of refractory coatings on the market, one in particular Zyp, These look to be for "kiln" applications but not sure how effective for an oven. I'm also considering using unglazed "quarry" tile if I can somehow adhere it to the inside of the metal barrel. My oven is going to be mobile and on wheels so I want something lightweight to lift in and out of my truck and move about the yard. That's why I'm considering either the brushed on coating or the thin (and cheep) tiles. Or is that overkill??? Do I even need to line the inner barrel??? Any advice is appreciated!!!

  • #2
    Re: First Oven

    Hi Sam! Nice to see another South Carolinian on the forum.

    You can get 55 gallon drums in stainless steel, I think that might help it last vs. mild steel. If you plan to cut a used drum open, be sure you know what was in it and that it cannot explode from the sparks...

    Have you seen the bellaoutdoorliving ovens? They are made from 14 gauge 304 stainless steel, no coating on the inside as far as I can tell.

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    • #3
      Re: First Oven

      Hubert thanks for the info!!! I checked out the website for bellaoutdoorliving ovens. Looks interesting. I notice a lot of ovens in the 24" dimension range. How much room is typically reserve for the wood? If you make an 18" pizza it doesn't leave too much room for the fire!!! I'm going to give the barrel a try if I can locate a used one. I'm considering lining the inside with 1/8" quarry tile but afraid it may crack from heat adding additional crunchy topping to my pizza!!!

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