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Hi from Mudgee - Forno Bravo Forum: The Wood-Fired Oven Community



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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Hi from Mudgee

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  • Hi from Mudgee

    I've just finished my WFO [99%] thanks to some great tips i've picked up on this forum. I have been very impressed by the standard of workmanship displayed by all the builds. I cheated a bit I'm a "Bricky" so I'm used to working with bricks & concrete. As for where Mudgee is?? Country NSW Australia. About 200 miles west of Sydney.
    Cheers Doc
    PS Very impressed by James's marathon times, I'm happy when I break 4 hours

  • #2
    Re: Hi from Mudgee

    Hey Doc,

    I posted your oven photo to FB.com today. Very nice, and great work. Let us know how she cooks. I just Googled Mudgee, and I see that you have a nice old town and church and the Wollemi National Park between you and Sydney. What's it like?

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Hi from Mudgee

      welcome to the forum, although we can'y offer much help nor advice now, but maybe on what you can do to get the most out of the oven.

      you gotta get your act together and make a special visit 'down under' rather than a Europe trip. Maybe make contact with some of the more active FB members to show you around and share our hospitality.

      If you don't succeed the first time, try again and again until you get it right!


      • #4
        Re: Hi from Mudgee

        Thanks guys
        Mudgee 's a wine growing area , lots of wineries & coffee shops. Planning on building a WFO at one of the local Wineries . My oven was a practice run, it works great. My wife likes to cook and we have already had roasts , pizza , bread and muesli slice. I probably made my oven to big, but I wanted to see if it would work on a commercial basis. Three layers of blanket & thin layer of vermiculite holds heat realy well. About 1 hour to get dome white.
        If ever you visit OZ James , Mudgee has a very active Triathlon Club, that runs a marathon hear late August. Pleasent run through bushlands & wineries. Not really a PB course though, there are a few hills.