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That's hot! - Forno Bravo Forum: The Wood-Fired Oven Community

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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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That's hot!

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  • That's hot!

    I have gotten the inside vault temp to about 600C . I think that is about 1100F? The wood storage is reading 59F even directly under the 2.5" floor plus 4" vermicrete (5:1) and 3.5" structural concrete.
    The outside walls are about 64F in the shade and a little over 80F in the sun. The back wall is 85F and top of vault is 85-90F. It has been cleared for over two hours. That extra 4" of vermicrete (10:1) on top has made a HUGE difference. Only got about 2" more added on sides.
    Total of 4" on sides and about 6-8" on top. Will use loose fill after I get the enclosure done.

  • #2
    Re: That's hot!

    Bill,

    Sounds like you got a high-performing oven! Got any pics?
    John

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    • #3
      Re: That's hot!

      I will get on the other comp and do it. I had my first 4 pizzas last nite. I need to work on the dough recipe, it was just OK. I rushed it and did not use the thermometer. I threw the pies in just after the dome cleared. I checked it and realize i only had the floor and dome to about 500-600 total when they went in.

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