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Anyone use Anthracite coal at home? - 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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Anyone use Anthracite coal at home?

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  • Anyone use Anthracite coal at home?

    For home backyard purposes only, do any of you use coal to build your fires and mantain heat once your wood fire is started? Add it after you have a good wood fire start?

    Not talking commercial here, just backyard pizza. Just thinking that some coal would go a long way to keeping the heat up.

    Newbbee curiosity???

  • #2

    The famous NYC pizza is exclusively coal fired. Their ovens are very different from ours, but one thing that has to happen is that the coal has to be burned on a grate so it gets air from underneath. The common wisdom is that coal ovens don't get as hot as wood ones, but I have my doubts, they make steel in coal fired furnaces, after all. I think with judicious use of the draft door between pizzas you could get the oven to any heat level you wanted.
    My geodesic oven project: part 1, part 2


    • #3
      Dmun, Thanx for your reply, good point about a grate to hold the coal so air can get underneath.

      I had a Colebrookdale(sp) English built, small woodstove in a previous home. It was a cool little unit with a shaker grate ashpan setup, and the coal would burn cleanly for many many hours. Rememberance got me thinking....

      I have been researching plans for a scratch build, primarily pizza oven, but would like to do some bread and meat roasting as well. If I go with this project, I will start in the spring.

      Your "geodesic" dome is absolutely amazing . Your design, brick cutting, and construction are a work of art!!

      I will be watching and admiring your progress, as you are very talented and gifted.