web analytics
Kitchen Design - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


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.
3 of 3 < >

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
See more
See less

Kitchen Design

  • Filter
  • Time
  • Show
Clear All
new posts

  • Kitchen Design

    Greetings All,
    This is my first post on this Forum. I am planning my outdoor kitchen and would appreciate any feedback as to the design. I will have a Pompeii oven in the corner, a stand alone grill, counter with fridge (possibly dishwasher and storage, just not drawn in yet). There will be a bar top and a half circle table. One of my goals is ease of clean up, hense the open areas under the bar and table, easy to wash down the area with a hose. The half circle table gives enough seating for 5 to 6 comfortably and 3-4 on the bar top. The cook can easily serve from the inside the flat edge of the table. I have two 20A circuits, gas, water and sewer previously plummbed into the corner under the Pompeii oven. As a side question has anyone had experiance building a combo gas/wood oven? Benifits-pitfalls?
    I have attached a mock up which was drawn in Google Sketchup
    Thanks, Travis
    Attached Files

  • #2
    Re: Kitchen Design

    Nice layout. Remember to aim your opening so you aren't bumping your guests with your peel handle

    Gas isn't recommended for domestic ovens. Unlike an open barbeque, gas can build up in the dome and possibly explode. Commercial pizza ovens with gas burners have expensive safety controls, and are used in a commercial environment with trained workers.

    Besides, wood burning is so much fun.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Kitchen Design

      Dmun, thanks for the advice on the peel, how long are the handles typically?
      My thought on the gas would be two fold, first to get a fire going and second to heat up the oven quickly.
      I however never thought of a gas buildup problem, with the door closed there would be nowhere for the gas to go, still thinking about it however.
      BTW I followed your post and pictures on the geodesic oven, very nice.


      • #4
        Re: Kitchen Design

        first to get a fire going and second to heat up the oven quickly.
        Some users have used a big weed burner to get their fires going, and this isn't a gas accumulation problem, because the tank and the burner are stored well away from the oven. I start my fires with newspaper, and never have a problem.

        Contrary to what you might think, gas doesn't heat ovens up very quickly. Commercial operations that use gas, have huge one inch feeds, and their ovens tend to stay hot all the time. You just don't get that many BTU's out of a barbeque sized propane tank.

        My oven tools have 48 inch handles.
        My geodesic oven project: part 1, part 2


        • #5
          Re: Kitchen Design

          I actually have a 1.5" gas feed directly under the oven location, so I have plenty of supply. My thought was to have a round burner, which would sit a few inches up from the floor and run around the perimeter of the oven. Similar to the type of burner which would be used in a firepit.
          I still like the idea that it would be easy to light and heat, but going strait wood doesnt sound that bad either. I like your idea of one of those weed burners.


          • #6
            Re: Kitchen Design

            Travis - go w/ David on this. There really is no need for gas. My last three fires were started with the "top down" method and it works great. You light one match and can walk away for 1/2 hour easily. If I knew what I was doing, I could probably heat the oven like James did in his video.

            Check out my pictures here:

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


            • #7
              Re: Kitchen Design

              We may design kitchen with cabinets its looking bueatiful.

              I tried it is great and bueatiful.

              Melvin Smith
              Kitchen Cabinet


              • #8
                Re: Kitchen Design

                A good stone or brick mason can incorporate your grill into an awesome outside kitchen. Draw your plans up, somewhat to scale and build around your grill. It will be awesome. Best of Luck and Happy Cooking!
                kitchen faucets


                • #9
                  Re: Kitchen Design

                  Travis, nice layout, very similar to what I did. Good luck.
                  Attached Files


                  • #10
                    Re: Kitchen Design

                    Really a good stone and it's really very useful.keep it the good work going.
                    Black Granite