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Hi all, Checking in from Northern WI USA - 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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Hi all, Checking in from Northern WI USA

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  • Hi all, Checking in from Northern WI USA

    I have been doing research on wood-fired ovens for a few months now, And I am going to try and get the funds to open a commercial location that specializes in wood-fired Pizza along with a few other items.

    I have a few decades of commercial culinary experience under my belt (Literally), So I am not a total Noob. I am just sick of being an employee and making tons of money for someone else and watching them spend it foolishly and end up losing their business and putting hard working people out on the street due to the mistakes the management has made!
    it is that time where I need to do this for myself, and then I can hopefully get a talented crew in place 10-15 years down the road to replace me in the kitchen.

    So, I hope to learn a few things here, and hopefully I will be able to share some of my knowledge too.

    Where is a good starting place in the forum for a guy like me, I plan on getting a pre-fab oven, or maybe even a modular system to be built onsite depending on the building requirements.

    Now, one issue I have. I would like the ovens heat to help heat the restaurant a little, It gets awfully cold up here in the winters, and I hate to see all that wonderful heat just go out the flu. I would consider backing off on the insulation, or have a heat transfer system to help heat the building when the oven is fired. Any ideas?

    Thanx,
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