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New - Forno Bravo Forum: The Wood-Fired Oven Community


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Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

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Thank you for understanding.
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Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

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  • New

    Just wanted to introduce myself. I am new to the forum and new to building wood fired ovens, but very excited about it.

  • #2
    Re: New

    Welcome, you have come to the right place. You will go bug eyed viewing the vast information here.

    Good luck with your project, if in doubt - just ask, members have found a solution to every conceivable hurdle you may face.



    • #3
      Re: New


      Welcome from a fellow newbie. You will be overwhelmed by the knowledge and generosity of forum members. If you want to learn how to do this right, you have come to the right place.



      • #4
        Re: New

        Newbies unite!

        This is easily the most informative and polite forum I have ever participated in. Welcome - and remember - no question is too "stupid" (I have proven that many times!)
        "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

        -- Yogi Berra

        Forno Tito


        • #5
          Re: New

          Ah my dear native guide - look for posts from CanuckJim he may be in yonder neck of the woods and is a great source for information on getting your materials gathered. He meakes a mean dough too.


          • #6
            Re: New


            Where in Ontario are you? I'm northeast of Toronto, about 70 kms from downtown. If you're close enough, why don't you swing by to have a squint at my oven. It's a barrel vault bread oven, but nobody here blames me too much for that. If it's possible, send me an email, and I'll send directions.

            "Made are tools, and born are hands"--William Blake, 1757-1827


            • #7
              Re: New


              We aren't polite; we're witty. :-)
              Pizza Ovens
              Outdoor Fireplaces


              • #8
                Re: New

                Mine is a barrel vault also and there has also been no harrassment. Welcome!
                "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
                "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


                • #9
                  Re: New

                  Dutch - only reason we aren't besmirching you and your barrel ovens is we are relying on you and Jim for bread expertise. Any barrel oven posters without bread expertise will be besmirched heartily!