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

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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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a whole slew of dumb newbie questions

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  • 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...
    Cheers,
    Celeste
    Bouillie

  • #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.

    Chip
    Chip

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    • #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)..

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      • #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.

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        • #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.

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          • #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

            Heidi
            FB

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