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Planning Challenges - Need Help - Pompeii - 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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Planning Challenges - Need Help - Pompeii

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  • Planning Challenges - Need Help - Pompeii

    I'm looking to build my first brick oven using the Pompeii model, but I have a number of restrictions/limiting factors that I could use some help:

    (1) I'd like to build a 36" Pompeii as part of a 44"+/- wide and 8'-9' long BBQ island that will back up to my wooden perimeter fence.

    (2) My biggest challenge is the recommeded size of the foundation (67" x 78") and block stand (59" x 90") is huge (IMHO) and more than the space I have. My space between my fence and patio cover post is 79" (70" to the post foundation. Is there any practical way to reduce the total size of oven (and the related foundation and block stand) and still maintain 36" interior diameter? My desired capacity is two(2) 15" pizzas (realistic? BTW - I won't go to refractory material, I want FB).

    (3) I have a very tight budget and looking to spend maybe $1,000. I'd like to buy from Forno Bravo, but with freight it would be $2,000+ all-in (out of my budget). So I may have to just buy some of the components. I thought I saw a thread about making homemade FB, but couldn't find it a second time. I can buy MFB from the local brick yard for $1.47.

    If all of this is too much and not do-able, I suppose I could move the oven project to the corner of the yard and set it up in a 45 degree angle.

    I've read many threads and know you guys are pretty creative so I hoping for some good solutions.
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