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new guy here need some info - Forno Bravo Forum: The Wood-Fired Oven Community



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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new guy here need some info

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  • new guy here need some info

    hey guy i have been lurking for awhile gathering info be for i start my build. and i have a couple of questions.

    if you were to build another oven what would you change?

    what size oven should i build?

    how thick should i build the harth

    what is the best way to insulate it virmulite cast in the concreet, loose perlite or rock wool? and how much?

    thermometers how many and where to place them?

  • #2
    Re: new guy here need some info

    Welcome to the insanity!
    After reading a lot of the posts here, I'm building a 42" oven. I figure it is large enough to fix 2 or 3 pizzas at a time, bread and a variety of foods.
    A key factor for me was the cost. You can save several hundred dollars using the 'low tech' insulation methods. For example, I put 5" of perlcrete under the floor instead of the ceramic board. You didn't ask about cost, so that probably isn't an issue for you.
    You mentioned thermometers, but I assume you were referring to thermocouples for measuring temperature. A couple in the floor (one close to the cooking surface and another close to the insulation layer. Similarly a couple thermocouples about halfway up the dome at two depths, like the floor.
    Download the Pompeii Oven instructions from this sight.
    Here's a link to my build
    My 42-inch build


    • #3
      Re: new guy here need some info

      Lots of replies on what would you change.
      The English language was invented by people who couldnt spell.

      My Build.