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Hello from Berks County, PA - 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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Hello from Berks County, PA

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  • Hello from Berks County, PA

    Hi everyone, new member here. I've been an avid bread baker for over 25 years (non-commercial) and after a visit to some great restaurants up in Maine using wood fired ovens, my wife suggested that we should have one We have relatively new (30 years) unused stone smokehouse with quite the substantial foundation that we'd like to convert. The walls are about 1' thick, and there is a 70" x 70" open space inside. I figure we'll remove the roof and go from there... ( pictures here

    I've been working on laying out my oven in sketchup. If anyone here is intrested, I've shared a copy of BrickOven.skp at http://files.me.com/unconundrum/jvwhw0 You can hide and unhide various groups in the drawing to see what's inside. I used 12x8x16 block inside, but I'm planning on using 8x8x16. The extra 4 inches on each side will not be used to expand the oven, but, instead, will leave some room on either side to apply the cladding and give me some working space as well as room for plenty of insulation.

    I'd really appreciate any comments or suggestions

  • #2
    Re: Hello from Berks County, PA

    I figure we'll remove the roof and go from there.
    Why remove the roof? It looks like it's ready to go! You could stick the dome out the back and have a little bakehouse, like the benjamia bakehouse or you could build your dome within the smokehouse with the oven entry at the front. The roof will be useful in any event.

    At the cheerful start of a project it may seem like building a new roof will be completely trivial, but at the drag-ass end of the project you'll probably be glad to have the structure already in place.
    My geodesic oven project: part 1, part 2

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