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Greetings, All ... - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Greetings, All ...

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  • Greetings, All ...

    Good morning everyone!

    I found this site while looking for a good pizza dough recipe. Now I've been bitten by the bug to build a WFO. I've been baking pizzas in my Big Green Egg with good results but am limited to one decent sized pizza at a time. I have also begun baking bread in the "egg" and need more space. I found out that, once your neighbors learn that you are baking fresh bread on a regular basis, they want to be your best friend! I'll keep posted as my design develops.
    Better a dry crust with peace and quiet
    than a house full of feasting, with strife.
    Proverbs 17:1

  • #2
    Re: Greetings, All ...

    Hey Fatdog,

    Welcome to the group.

    I have heard great things about the egg. If you do get to build an oven, I bet you will use the oven more! Does all of the cooking work you suggest, only better than possible with an egg.

    Read as much as you can on the forum, read the Pompeii plans book, keep us posted on your planning progress, and be ready to send in pictures. We like pictures.

    These ovens are a lot of fun to build and even more fun to use.

    Best!

    JED

    Comment


    • #3
      Re: Greetings, All ...

      Welcome to the forum Fatdog. There is a pretty large group of us that are recent members and in varying stages of design and builds, and a really large group of very experienced folks that will more than happy to impart their wisdom on any problems or question we encounter along the way!

      I am curious about the Big Green Egg, not for pizzas and bread or even baking things, which my oven (as soon as I build it, will do very well). I am curious what it really does well, and what you think it will do for you better after you have a wood fired oven along side?

      If you have a wood fired oven, do you still think you will want the BGE, or would a plain smoker or open grill do? I am definitely building the oven, but I want to agment that with a grill of some kind (maybe, given the capabilities of a Tuscan grill in the oven).

      Nice to have you here,
      Travis

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      • #4
        Re: Greetings, All ...

        Okay, I'm clueless on what a "Big Green Egg" is. Can you fill me in? And welcome, fatdog!
        Picasa web album
        Oven-building thread

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        • #5
          Re: Greetings, All ...

          It looks like a weber, but has refractory mass completely around the inside, so it is like a little pizza oven that you can lift the top off of I don't know much about them either, but when I saw one at a store when I was looking for patio furniture, I was way curious!!

          Travis

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          • #6
            Re: Greetings, All ...

            Re: What will I do with my egg when I build a WFO ...

            Because I am a good southeastern North Carolina boy, I will continue to use it to make BBQ and smoked pork ribs better than you can get anywhere else. Also, the egg could be a great "first fire" choice when making only a few pizzas or loaves of bread ... keeps from firing the oven.

            As far as what the egg is, there is a good bit of information at:

            Big Green Egg, World's Best Smoker and Grill

            Like this site, there is a really good forum in which people are more than happy to help you learn the ropes.

            Thanks for all the good replies to my inital message. I look forward to becoming a member of the WFO fraternity.
            Better a dry crust with peace and quiet
            than a house full of feasting, with strife.
            Proverbs 17:1

            Comment


            • #7
              Re: Greetings, All ...

              And thanks for the link to the BGE site!
              Travis

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