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Neat forum! - 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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Neat forum!

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  • Neat forum!

    Hi all.

    I found this forum from reading an article about wood fired pizza. My story:

    I started a new job last fall that has me in a home office. This affords me time to use my grill every single day for lunch. This led to daily experiments with fire and charcoal and wood as I attempted to perfect the ancient art of barbecue. As this progressed, I got pretty good with a smoker and with direct heat. One thing leads to another and I decide to try a deli style pizza from Wal-mart, of all places, on the grill using an indirect wood fire. The pizza cooked so fast and the six dollar pie was so much better than it should have been. I thought I must be on to something so I started to research pizza and ovens and grilling. Now I have made several pizzas on my grill and just bought a pizza stone to try in the kitchen (and maybe on the grill too -- though the grill lacks top heat). I am already planning what my outdoor oven will be like and deciding how to build it. Now the fact that I have found a forum dedicated to my newest interest means that I am going to be working long days trying to fit in my job and reading everything here!
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