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where do i start? - 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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where do i start?

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  • where do i start?

    i am from trinidad,my dad is from tobago. every summer when i was a lad, my dad used to take us to tobago to visit granma and grandad. thet had a clay oven where they cooked there meals, and a fire pit in the ground also. I am now in my 50s, live in the country on 80 acres just outside of winnipeg manitoba, canada. I wanted to build a clay oven like granma and grandad had, but this isn't the tropics. I think that a brick oven is better in this climate. I have plans for the clay oven which came in one of the issues of Harrowsmith Countrylife magazine. However, like I mentioned, a brick oven would be better suited for this climate. I love gardening and cooking, you should taste the roti I make. I have six gran kids, who just love coming out here. So how do I go about constructing the brick oven?

  • #2
    Re: where do i start?

    Hi Happy!
    Start by downloading the e-book from the forno bravo store (it is free). Then read a bunch of posts here and look at the photo gallery....then ask questions.

    Instruction Manuals & e-Books :: Forno Bravo Store

    Have fun!
    My Oven Thread:


    • #3
      Re: where do i start?

      thank you drakeremoray,I'll do that


      • #4
        Re: where do i start?

        Welcome aboard.

        A great place to start is Ken's thread.

        He did outstanding work, and documented his progress throughout.

        Take a look for a good visual guide.

        But remember, he set the bar really high!

        Here is a link:


        Great to have ya!

        My thread:
        My costs:
        My pics:


        • #5
          Re: where do i start?

          Hi Happy...............Welcome to the forum. Take your time............read a lot, and plan what suits your expectation. It will be a great experience.

          It's a while since I had roti........yummo as our American friends would say........


          • #6
            Re: where do i start?

            Lots of good information and experience on this site.

            If you are in Winnipeg, you should pay attention to the discussion on foundation - you will have to consider the frost depth. You can either go below (4 feet ?) or build a thick enough base slab that it can "float" on any frost heaving.

            You will also have to pay attention to the final enclosure. It will have to be water proof - freeze / thaw will damage the brickwork if water gets in.


            • #7
              Re: where do i start?

              Don't forget to check out my buddy Dave's thread; he built a favoloso oven on an amazingly tight budget!

              Ken H. - Kentucky
              42" Pompeii

              Pompeii Oven Construction Video Updated!

              Oven Thread ... Enclosure Thread
              Cost Spreadsheet ... Picasa Web Album