web analytics
Greetings from Santa Fe - Forno Bravo Forum: The Wood-Fired Oven Community



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!

Forno Bravo
See more
See less

Greetings from Santa Fe

  • Filter
  • Time
  • Show
Clear All
new posts

  • Greetings from Santa Fe

    Hi, this is Ed. I am taking a deep breath after looking at all the great ovens on the FB site, and the complexity that goes into them. I have just finished pouring an L shaped footer for an outdoor kitchen with a WF oven in the corner of the L. My hope is to get the stand and hearth done in the next week or so, then take my time over the winter building the dome. Some questions I have at this point include:

    1) do you really need to insulate the firebrick dome? my local firebrick dealer tells me the outside of his kiln which is at 2000 F can be touched by the hand. I understand about heat retention for hours on end, however, I do not expect to be cooking all day long -- maybe that will change.

    2) I have a pretty nice tile saw, radial arm type, that I use for doing rock cutting, however, when I see all the compound mitre cuts in the pictures I am wondering if this MK 10" saw is up the job -- stupid question, but can I just use a diamond blade on a compound mitre saw normally meant for wood, of course it would not be a wet saw.

    3) I am assuming it is easy to find vermiculite and perlite, although I have never seen them before in the garden stores. Another option for me might be actual pumice rock? The mountains around my home are loaded with pumice. Anyone ever use pumice for the loose fill?

    4) The craftmanship and artwork of the brick domes is beautiful. It is too bad it gets all covered up with the insulation and outer shelter. That is one of my reasons for question 1 above. I may try to build a secondary dome out of pieces of sandstone (flagstone) around the inner firebrick dome. Any suggestions on this?

    Thanks, it will be a fun project and I look forward to learning lots more.