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New Forno Bravo Forum Feature
Forno Bravo Forum Community,
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.
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.
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!
I don't see a down side to using the larger fire brick. You end up with a bit thicker cooking floor than a regular fire brick. A bit more mass but not a significant change. And the 9 x 18 inch brick should work fine... You will want to trim the edges of the cooking floor (if you are building a round oven) so there isn't a big chunk of fire brick extending beyond the foot print of the oven wall... easy enough..
Thanks for the reply. I have one of the HF 10" tile saws so trimming to shape should be possible. I am in the materials acquisition phase of my oven so I'm a long ways off from the build yet. The ground is frozen and it will probably be 3-4 months before I can start. I'll start a thread somewhere on my oven construction once I get running.
The only down side that I see is that I like the traditional look of the herringbone design on the floor. I don't find that the peel catches. Occasionally the rack catches when I'm cleaning out ash. You would significantly reduce that problem with the larger bricks. By the way, James sells larger ones with his kits, but I don't think they are 3 inches thick.
Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America