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Just starting out. - 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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Just starting out.

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  • Just starting out.

    Hi Eevryone,
    I am just starting out in the wonderfull world of outdoor ovens. I built my first effort,(a very small clay job that turned out to be a bit too small and not well insulated enough) about six months ago. I have now enlarged the base area and am investigating all the different methods, styles, types, designs, etc. I want to build my own oven ideally with scavenged materials, rather than an expensive kit.
    I would be eternally grateful for idea's, suggestions, tips, etc. I will be reading all the past and present threads to learn as much as possible before starting probably in the spring. I have loads of questions, but here are a few to start with.
    With a door or without? Does this depend on what type of thing I want to cook?
    Fire in the oven, or fire heating from below?
    As I said before all tips very gratefully received from experienced "Oveners".
    Cheers
    Nick, Evesham, England.

  • #2
    Re: Just starting out.

    Nick,

    You'll find all the answers you need here. Start by downloading the free e-books from the main Forno Bravo site (www.fornobravo.com), especially the Pompeii oven plans. I'd definitely go for fire in the oven. You'll need a door to bake bread but not for pizzas. It's likely you'll also need a draft control door. Have a look through the posts and the photo gallery for ideas.

    There are quite a few members here from England who can help you out with sourcing materials without taking a second mortgage.

    Welcome to the compulsive, addictive world of building and cooking in a WFO. That's it, you're hooked.

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

    Comment


    • #3
      Re: Just starting out.

      Thanks for that Jim, I found one of the most enjoyable things about the first oven was planning and building it!
      Cheers
      Nick

      Comment


      • #4
        Re: Just starting out.

        Hi Nick and welcome,

        ovens are fun on a number of levels ........What you have sounds like a cob oven (thats what we call them in Oz).
        I built my oven on a budget by scrounging around for bits and pieces, some details here:
        http://www.fornobravo.com/forum/f21/...=redgum+roarer

        http://www.fornobravo.com/forum/f21/...-2-a-2192.html

        There are some keys things for a good all round brick oven so the Forno Bravo plans are a wise start - as Jim mentions.

        If you don't understand something or why it may be designed a certain way feel free to ask.......then when you do spend some $$$ (or should I say $ )you'll make the right choice
        Cheers
        Damon

        Build #1

        Build #2 (Current)

        Comment


        • #5
          Re: Just starting out.

          Yeh Hi Nick,
          go for it, build with the materials available. Some build with solid common red bricks, s Russel Jeavons (a local wood fired oven builder, restaurant owner and chef) who only uses these bricks. My next ovens (for the daughters and sons in law) will be built with these bricks and the poor maqns mortar.
          Check out my build at:

          http://www.fornobravo.com/forum/f21/...-4-a-2045.html and

          http://www.fornobravo.com/forum/f21/...10-a-2119.html

          for some ideas.

          Neill
          Prevention is better than cure, - do it right the first time!

          The more I learn, the more I realise how little I know


          Neillís Pompeiii #1
          http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
          Neillís kitchen underway
          http://www.fornobravo.com/forum/f35/...rway-4591.html

          Comment

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