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Acoma's Oven area - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Acoma's Oven area

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  • Acoma's Oven area

    I started my own thread, realizing that guilt was overcoming me from highjacking someone else's thread. I also want you guys to know how painfull it was (3 hours) using the stand up tamper for the side area, the type that pounds into the ground. I only weigh 190 and my body was spaghetti at the end. It did the job, the ground was solid. I then finished with another foot of soil and will not weight for the next storm to pass the sierras before tamping down (with the flat square type) again. I also decided to remove one layer of retaining wall. Now comes confirmation of the design of the oven area, to house the oven and counter area.
    Uno, you using CAD when you post some of your design, or remedies for people? If so, I may want to get a moment of your time (if it's ok).

    Acoma.
    An excellent pizza is shared with the ones you love!

    Acoma's Tuscan:
    http://www.fornobravo.com/forum/f8/a...scan-2862.html

  • #2
    Re: Acoma's Oven area

    Sure what do you need? The program I have posted with on here is sketch up available from google just do a search and the download page will come up I cant remember where exactly I got it on google. I have the full version but don't really know how to work all the bells and whistles.
    http://www.palmisanoconcrete.com

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    • #3
      Re: Acoma's Oven area

      Robert - I'll respond on your thread - I too was a little guilty of the last hijacked thread. I only got 1/2 of the 4th row in last Sunday. When I cut the bricks in half the blade was chipping the bottom of the brick. I didn't like the way it was looking so I bought a new blade yesterday and started cutting again. With the storm headed our way, I probably won't touch the thing until Saturday.

      Les...
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

      Comment


      • #4
        Re: Acoma's Oven area

        Uno, my quest for your assistance will be soon. I will start checking out the Google schetch up. I believe I downloaded it, but have yet to play around. Thank you for willing to help.
        Les, don't you think with intermittent freezing temps now, you can still get away with dome work by covering with blanket at night?
        An excellent pizza is shared with the ones you love!

        Acoma's Tuscan:
        http://www.fornobravo.com/forum/f8/a...scan-2862.html

        Comment


        • #5
          Re: Acoma's Oven area

          My neighbor dropped off a thermal blanket for me to use. I think I will also put a 60 watt bulb inside at night - should be able to work for a while as long as the daytime temps stay reasonable. I don't think the mortar is a big of an issue as me - I hate the cold. That's probably why I have several links to Costa Rica

          Les...
          Check out my pictures here:
          http://www.fornobravo.com/forum/f8/les-build-4207.html

          If at first you don't succeed... Skydiving isn't for you.

          Comment


          • #6
            Re: Acoma's Oven area

            When I worked with my Dad in PA we did a few jobs during the winter (a rare occurrence) where we added antifreeze to the mortar for blocks and brick. I have no idea what the ratio is but this is a common practice in colder regions. I realize you cannot do it with the dome construction but I though it might be an interesting factoid. Thats funny Les I'm just now saying thank god summer is over and the cool weather is here. After a typical Bakersfield summer I ready for some nice cool weather.

            My philosophy on the weather is once you are down to your swim trunks in the hot weather there is not much more you can talk off (without getting arrested) or go inside, but in the cold you can always put on another layer. Not that our temps here get THAT cold, what 40 deg in the dead of winter woooow frost bite. Its so funny the ridge route that goes from Bakersfield to LA gets snow now and then and when it does you would think there was a natural disaster. The Highway Patrol (CHIPS) escort groups of cars from one end to the other during the snow..I could not even believe this but its true. They will not even let you go through if you have chains and they have closed the route. Yea closed it for like 2" of snow..that is funny. Then again it might as well be an Ice storm when it rains out here cause there are as many accidents.
            http://www.palmisanoconcrete.com

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            • #7
              Re: Acoma's Oven area

              Uno,

              Bakersfield can get damn hot, but I went to school in Phoenix, and loved it. You CAN fry an egg on the street. I remember riding my bike and seeing tracks in the asphalt. In regard to your winters, doesn't the Governor declare a natural disaster when you get frost?

              Les...
              Check out my pictures here:
              http://www.fornobravo.com/forum/f8/les-build-4207.html

              If at first you don't succeed... Skydiving isn't for you.

              Comment


              • #8
                Re: Acoma's Oven area

                You guys are classic. Living on both sides as well, one can appreciate. Les, great idea on the blanket. Something tells me Winter will be strong. Uno, be ready too. You will get the rain.
                An excellent pizza is shared with the ones you love!

                Acoma's Tuscan:
                http://www.fornobravo.com/forum/f8/a...scan-2862.html

                Comment


                • #9
                  Re: Acoma's Oven area

                  Yep your right. last year was really bad I think we lost like 80% of the citrus crop..including my single blood orange that I was waiting for all year. Even my oranges and lemons were ruined we had 5 days in a row of freezing temps at night.
                  http://www.palmisanoconcrete.com

                  Comment


                  • #10
                    Re: Acoma's Oven area

                    Ohhhh, blood oranges are excellant. Great choice.
                    An excellent pizza is shared with the ones you love!

                    Acoma's Tuscan:
                    http://www.fornobravo.com/forum/f8/a...scan-2862.html

                    Comment


                    • #11
                      Re: Acoma's Oven area

                      The big thing we worry about on the central coast is the grapes.........personally I don't drink much wine as I would rather drink my beer, but any adverse conditions during the harvest or crush freaks everyone out here.

                      Then again we could always have another earthquake in town like a few years ago. The problem where I live is it does freeze. Usually every morning for a few months in the winter. We are by the coast but just on the east side of the coastal range so it will get down to 20 degrees at coldest.Then it will be 115 in the summer.
                      http://picasaweb.google.com/PasoPizzaOven

                      Pictures of My Backyard Oven Build

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