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Hello with Questions - Forno Bravo Forum: The Wood-Fired Oven Community



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 with Questions

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  • Hello with Questions

    Ate Pizza from a wood fired oven in Seattle and really want to research building one. I live in Bozeman MT and some of my concerns are as follow:

    Finding any hardwoods in MT are like finding the gold at the end of the rainbow. Oak is $400 a cord if you can get it. Does anyone heat with lump charcoal or briquettes to get to temp then stick some type of good hard wood on while cooking?

    I think I only have one of these ovens in me to build, so was thinking portable, we are going to sell our home in the next few years and want to be able to take it with me. Was thinking of a beefy metal frame then the oven. Can anyone give me and estimate of how much they think a 36-40 inch dome oven weighs. I have a Kubota L48 that can lift about 2500 lbs with the fork lift attachment.

    Thanks in advance, this is a great Forum


  • #2
    Re: Hello with Questions


    A prebuilt oven, The Toscana comes fully assembled all you need to provide is the foundation (steel stand in your case) and you are ready to cook, after a series of drying out fires. This will top out at 1500 lbs.


    Since these are factory made and shipped from the source they are designed at the optimum standards - no overbuiilding as a home builder will do.

    The Artigiano is a modular build and tops out near 750 pounds. Being a kit you need to do more prep work and depending on what you use for the base and insulating layer will determine the final weight of the unit.

    check out http://www.fornobravo.com/residentia...rick_oven.html

    As for a Pompeii you will need to go to the search engine and try a few combinations of : oven weights weigh...