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Introduction - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
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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
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  • Introduction

    Hi all,

    Wife and myself are in the process of designing a new outdoor kitchen. I just got a greenlight from the finance committiee for a pizza oven so I am sure I will have many questions in the next few months.

  • #2
    Re: Introduction

    Welcome to the Forum. First, download the free Pompeli Plans from Forno Bravo, second, Go farther down in the Newbie section and find a thread by Llburou called "treasures". Some of the best builds are linked here, third, ask away here on this Forum, the experience and knowledge is unsurpassed.

    Link to my Picasa Album


    • #3
      Re: Introduction

      That is an AWESOME oven Utah!!! Come build me one!!!!


      • #4
        Re: Introduction


        thanks for the compliment. I would go broke building these ovens, definitely a labor of love. The experts on this forum were a great resource...........

        Link to my Picasa Album


        • #5
          Re: Introduction

          Go for it DP! Few of us get a blank check like that for an outdoor kitchen.
          Last edited by Lburou; 12-28-2012, 11:23 AM.
          Lee B.
          DFW area, Texas, USA

          If you are thinking about building a brick oven, my advice is Here.
          Our One Meter Pompeii Oven album is here.
          An album showing our Thermal Breaks is Here.

          I try to learn from my mistakes, and from yours when you give me a heads up.