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Hi from Massachusettes - 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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Hi from Massachusettes

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  • Hi from Massachusettes

    Im not a mason, Im not a construction guy, Im not even a chef, but love to cook.
    I have been on the fence about building a pompelli style oven now for about 2 months.
    Its cold here and the ground is still frozen.
    Can anyone give me a good reason not to not build one come spring or to build another style like those mentioned in The Bread Builders?

    I would love to save the money by no purchasing a prefab, but don't want to get in way over my head either by taking on the challenge of building from scratch.

    Thanks for you opinons,

    Ed

  • #2
    Re: Hi from Massachusettes

    If you've been thinking about it for two months you have already gotten yourself in over your head. But don't worry, building the oven isn't over difficult for individuals that aren't masons - parts are very physical but I assure you that you can do it, especially with the help of the wonderful guidance this forum provides. If you can get ready-mix concrete delivered to the spot you want to build that would take the hardest part out.

    I started out wanting a smoker and after searching the web I found the barrel type WFO and became convienced that was the way to go. Then I came across this site and looked into what James was saying. Read his e-book, it will state the difference between the two approachs. If you need long time heat retention the barrel may be the way to go. If not, this approach may be a bit harder to build (but a H... of lot more fun) and would not take as much time to heat up (and more wood to burn) also being very flexible.

    I'm half way thru my build and I'm convience that is the way to go.
    Get your plans ready and kick it off come spring
    RCLake

    "It's time to go Vertical"
    Oven Thread

    Comment


    • #3
      Re: Hi from Massachusettes

      Hey RC,
      Thanks for the push.

      I too thought about going the smoker route for the longest time then converted.
      Do you know how much you have spent so far? Or what you might be in it for when completed?

      Are you building a larger model?

      Thanks again for your help,
      Eddie

      Comment


      • #4
        Re: Hi from Massachusettes

        Hi Ed
        Welcome to the forum. However, I think you are in the wrong place if you think anyone here is going to try and talk you out of building an oven

        Everyone who posts has a serious case in oven insanity

        I started my planing with a BBQ and smoker. I then caught the bug and added an oven. As my planning has progressed I will probably drop the smoker ( will use the oven) and just build a grill and oven complex.

        There are many good reasons to build an oven, (Pizza, Pizza, Pizza) and absoutely no reasons I can think of to not build an oven

        Bruce
        Last edited by brokencookie; 01-30-2008, 07:34 PM.
        Sharpei Diem.....Seize the wrinkle dog

        Comment


        • #5
          Re: Hi from Massachusettes

          Welcome aboard. No matter how you do it, there is no doubt that having a real wood-fired oven is the best way to cook outdoors. Bar none. :-) One of life's great pleasures.

          You can't go wrong, and though you will end up covered with concrete and mortar, and will probably hit a finger with your hammer, it's a lot of fun.

          James
          Pizza Ovens
          Outdoor Fireplaces

          Comment


          • #6
            Re: Hi from Massachusettes

            Hi, Ed.

            The only reason not to do it? If you have serious back problems, it involves a lot of lifting, and you will have to plan on lots of help. Go to Home Depot, and if you can lift a 94 pound sack of portland cement, you're good to go.

            The expense? It depends on how much time you're willing to spend scrounging for found materials. There is some expensive stuff involved, particularly if you go with the high-tech insulations. I think everyone here will tell you it's worth the expense.

            Good luck with your project.
            My geodesic oven project: part 1, part 2

            Comment


            • #7
              Re: Hi from Massachusettes

              After reading many posts about the costs of building vs. purchasing a pre-fab, you might spend a grand (+/-) or so more on a prefab to totally finish it, but you will likely end up with an oven that is problem free and much faster to get up and running with.

              That said, building an oven is one of the coolest things you will ever do. How much time and desire do you have? That is the question.
              GJBingham
              -----------------------------------
              Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

              -

              Comment


              • #8
                Re: Hi from Massachusettes

                Building an oven also works if you have somebody to lift the cement sacks for you - means you have to plan a bit more, but it works .

                I had no prior masonry experience at all, and still managed to build mine, so don't let that prevent you. If you enjoy making things and thinking through the challenges involved (always with the help and support of the forum when needed) go for it! Like George said, its one of the coolest things you'll ever do.
                "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                http://www.fornobravo.com/forum/f8/p...pics-2610.html
                http://www.fornobravo.com/forum/f9/p...nues-2991.html

                Comment


                • #9
                  Re: Hi from Massachusettes



                  Hi Ed,

                  Looks like you have lots of support already. I am half way through my build (42" Pompei). I have had some challenges along the way but nothing I haven't been able to overcome. I too was a total novice but now I have laid a slab, built and reinforced the stand, added a reinforced top slab and built 6 courses using tapered firebricks. I am in the process of constructing the vent opening 'forms', while waiting for some material to be shipped. A friend of mine was building a similar oven and he was about 4 weeks ahead of me so he provided great advice about the practicalities, suppliers, what didn't work and obtaining brick cutting equipment etc. The forum is excellent, especially for some of the more complex bits.

                  I nearly had the oven built professionally and apart from being way too expensive I am glad I am doing it myself. No hurry, just getting it done!

                  Your effort will be rewarded.

                  Good luck

                  Cheers

                  Wookie (all the way from Aussie)

                  Comment


                  • #10
                    Re: Hi from Massachusettes

                    Originally posted by Eddie4 View Post
                    Hey RC,
                    Thanks for the push.

                    I too thought about going the smoker route for the longest time then converted.
                    Do you know how much you have spent so far? Or what you might be in it for when completed?

                    Are you building a larger model?

                    Thanks again for your help,
                    Eddie
                    I'm building a 42" and costs are as follows
                    $272 for foundation, 94 for renting a mixer
                    $185 for stand
                    $ 99 for cement hearth (I did all my cement work using PC, gravel and sand)
                    $184 for Hearth floor included Insulation Blocks
                    $543 for Dome including 193 for 3" of ceramic blanket (50sf)
                    $1283 total spent before chimney and then stone exterior

                    So far I've bought 225 firebricks and 3 bags of Heat Stop 50, probably will need 20 more bricks - I've messed some up at the arch

                    If you can get ready mix to your build site, it wouldn't have cost me much more and pouring the hearth so far has been the hardest.
                    RCLake

                    "It's time to go Vertical"
                    Oven Thread

                    Comment


                    • #11
                      Re: Hi from Massachusettes

                      So much fun.
                      You won't regret it.
                      But you will miss building your WFO (wood fired oven) when it's done.

                      and it's the best smoker i have ever used

                      Check my cost on my spreadsheet!

                      Welcome to the obsession



                      Dave
                      My thread:
                      http://www.fornobravo.com/forum/f8/d...ress-2476.html
                      My costs:
                      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                      My pics:
                      http://picasaweb.google.com/dawatsonator

                      Comment


                      • #12
                        Re: Hi from Massachusettes

                        Dave, glad to hear your enjoying your oven as a smoker too. For a few months I thought I was the only one. I'm certainly not a smoking expert but I have had great results with a little hickory smoldering in 200 -300 degree oven and then leaving the ribs or butt in a few hrs and not messing with them

                        Comment


                        • #13
                          Re: Hi from Massachusettes

                          Ed,
                          You're a constuction guy...nothing is over your head. You know it. Do something for yourself. It ,for me, has been a very rewarding project. My plan was to do it in my spare time. Amazing how all of those hours suddenly became spare!

                          dusty

                          Comment


                          • #15
                            Re: Hi from Massachusettes

                            Hey Dave,
                            Beautiful job on your oven. Not taking anything away from your profession, do you think an absolute non-mason could attempt something like this? I might just take you up on your offer to come check out your handy work. Im in Mendon and drive thru Foxboro everyday to get to work. Thanks again for you input. Im trying to get alot of encouragement before I start tearing up my back yard!
                            Pats-35 Giants-24 Go Pats!!!!

                            Eddie

                            Comment

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