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Hello, from Edmonton, Alberta, Canada - 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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Hello, from Edmonton, Alberta, Canada

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  • Hello, from Edmonton, Alberta, Canada

    I am currently experimenting with a 8 inch rocket stove and a quick build brick oven. I have successfully baked pizzas, bread, burgers and chicken in my oven. The key to successful oven baking using a rocket stove is a steel diffuser plate which covers a good proportion of the floor of the brick oven and a relatively low 8 inch oven ceiling. I can exceed 800 degrees F on the floor of my oven and more than 400 on the oven ceiling in less than 30 minutes with a small handful of wood. I am now thinking of building a brick vault oven inside an oil drum to replace the current square brick oven. I am looking for suggestions on how to attach brick to the inside of the drum? I have ordered an infrared temp gun which has the capacity to measure temperatures to 1700 F, as my current temperature probes will only read to 800F and I think I am getting more heat in the oven than what I am now capable of measuring. Thanks for all the good information on this site.
    Cheers!
    Wapiti
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