web analytics
a whole slew of dumb newbie questions - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

a whole slew of dumb newbie questions

  • Filter
  • Time
  • Show
Clear All
new posts

  • a whole slew of dumb newbie questions

    After much deliberation, I've narrowed down my potential purchase options to the Primavera 60 or 70 (don't know how long I'll be in the present house, so portability is a key factor). I still have a few beginner's questions:
    1. I've seen many photos of "plein-air" installations of these ovens, but they all appear to be in dry places. Do the Primavera ovens need to be under some sort of rain cover in a very wet climate? I know that the exterior of the oven is weatherproofed, but I live in an extremely damp climate. IOW, can I still fire the oven if it's just been rained on? ('cause if i have to wait for it to dry for several days, an uncovered oven will be nearly useless during large stretches.)
    2. Is it worth upsizing to the 70? I'll make bread and do a little roasting from time to time, but I'm primarily interested in pizza. To the inexperienced eye, the increase in size seems insignificant.
    Thanks in advance for any guidance/info...

  • #2
    Re: a whole slew of dumb newbie questions

    I believe if you are looking to move it in the near future you may want to consider a metal house at least for the first location and then upgrade to a more aesthetic enclosure at the more permanent location. A metal house will be inexpensive and completely water tight.

    Just my two cents.



    • #3
      Re: a whole slew of dumb newbie questions

      I would aim to make it a permanent solution, if done right, the pizza oven can add value to the home, if integrated with an outdoor kitchen.. it can be a selling point..

      I would definately make a roof.. sure your oven may survive the rain.. but it can lead to a whole host of issues.. cracking, unable to get to high temps for days.. wet insulation.. (which is terrible)..


      • #4
        Re: a whole slew of dumb newbie questions

        RE: enclosures, thanks for the advice. Like I said, all of the lovely WFO outdoor pics w/uncovered ovens didn't seem to be practical for a locale w/65 inches of rain annually.

        I'm definitely NOT doing a built-in outdoor kitchen....my outdoor cooking techniques and quantities vary greatly (from hog cracklins to 5 gallon pots of jambalaya to 40 quart pots of boiled crawfish, on down to weeknight grilling for 2). I'd have to have three different gas jets alone, LOL (banjo vs jet vs adjustable). I'll probably find a spot for a WFO underneath the existing double carport that fronts my detached garage....guess I need to go research clearance & chimney issues.


        • #5
          Re: a whole slew of dumb newbie questions

          Inches inside the oven are IMO extremely valuable up to about 38 inches. I would opt for the bigger oven. I would also provide rain protection.


          • #6
            Re: a whole slew of dumb newbie questions

            Hello CelesteU,

            1. You would want to cover the oven if there is going to be significant amount of rain, you can still use the oven in the is a wet climate.
            2. The 60 in a 24 inch cooking surface which would allow 1 pizza maybe 2 at a time, where a 70 would let you cook two at a time. As far as clearances I will email you the install guide which has the information needed on clearances.

            Please if you have any other questions, you can always reach me at 1-800-407-5119 ext 14