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Help with making the fire - 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!

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Help with making the fire

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  • Help with making the fire

    We moved into a house that has a large pizza oven in the backyard. We've made several attempts at baking our pizza's in it, but can't keep the fire going... It just gets really smokey (the fire dept has been over :s)
    Some info:
    The chimney is in the front (there's no ventilation in the back of the oven)
    We are using oak wood
    The previous owners say it needs to heat for 3 hours
    Does anyone have any suggestions?

  • #2
    Re: Help with making the fire

    Build a small fire near the door. After it has burned for a while and started developing a draft,
    move it a little further back in the oven, and repeat until it is where you want it.
    Then feed it slowly, keeping it going until you achive the operating temperature you want.

    Enjoy life! It's limited, you only get as much as you take.


    • #3
      Re: Help with making the fire

      Well seasoned wood is the key. The wood should also be split down to a size about 3 inches in diameter or so.

      Oak can take a while to season, up to 2 years from the time it is cut.


      • #4
        Re: Help with making the fire

        Thanks Neil, How do you create a draft? Is it normal that the chimney is in the front and there is no vent in the back? Maybe I should leave the fire in the middle instead of pushing it all the way back...


        • #5
          Re: Help with making the fire

          Start it in the front and then push it to the middle. These ovens will smoke a lot initially until they start to get up to temperature.

          How big is your oven ? My 40 inch diameter needs about 1 to 1 1/2 cubic foot of wood to get up to 800 F. This is a big armful of wood.