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Update on my new oven - 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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Update on my new oven

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  • Update on my new oven

    After some initial concern, my ovens performance is going wonderfully! It took several days to really get enough moisture out of it to fully get it up to temp. I've had it up to temp three times now, and this was my last experience...

    Yesterday we had my five year old's birthday, and I made pizza for the adults. Not knowing exactly what to expect, I started the fire quite early, around noon for the five o'clock party. It took till around 2 till it was fully up to temp, and then I just fed it a log every half hour or so to keep it going. I roasted some asparagus for one of the pizzas (roasted asparagus, fontina, and truffle oil) and it was awesome...could barely get my terra-cotta pan much into the oven due to the heat! Pizzas went well, still trying to get just the perfect flame/hearth temp right to cook it evenly, but really well for third time. I did make the pizza balls a bit early and they got some air bubbles, but no matter in the end. This morning it was still 200F and I never even put the door back on it when I was done last night.

    I'm marinating some beef short ribs tonight and gonna make them tomorrow during the day...may bake some ciabatta as well, we'll see. All in all I'm having a blast so far with my WFO. I've cooked every night for my family for over ten years, and I truly love to cook. The oven is like a new toy for me, will keep everyone informed as I progress!
    Last edited by Erniegarcia76; 09-05-2010, 05:03 PM.

    Ducane 5 Burner Stainless / 34 Inch WFO

  • #2
    Re: Update on my new oven

    Great job, Ernie! You gotta love having a new toy, I mean tool to produce such wonderful meals for your family. Once you get a door operational, you'll be able to extend the stored heat from each pizza event and cook 3-4 nights a week!