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alternative to wood - Forno Bravo Forum: The Wood-Fired Oven Community



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!

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  • alternative to wood

    Has anyone tried using natural lump coal? No, not charcoal briquettes. I wonder if it would get the oven hot enough or have any drawbacks. I have a hard time getting good woods so I'm fishing for alternatives to use in the pompai oven. Has anyone gotten gas to work and if so how does one install it or what would one use? I see that my local restaurant uses gas in their bee hive oven but it's way too big and complicated for me. I'm certainly up for suggestions. Thanks.

  • #2
    Re: alternative to wood

    I have used coal and it works OK. Locally it is more expensive than wood. You want a "low sulfur" coal -which most domestic use coal is.

    "I have a hard time getting good woods"

    Any old wood will do, as long as it is well seasoned.


    • #3
      Re: alternative to wood

      They actually heat ovens with bundles of twigs in wood-short areas around the world so you don't even need "wood" to heat the oven though it is good to have actual wood to burn while actually cooking pizza (so you get a curtain of fire going up the dome to enhance the radiative heating.

      While there are people on the listserve that use gas you will find it discouraged for the dome can trap gas if there is a leak and lighting the oven can be....exciting.

      Good Luck!


      • #4
        Re: alternative to wood


        Grimaldi's Pizzeria. The pizza that made the Brooklyn Bridge famous.

        Most New York pizzerias were originally coal fired. The remaining ones today were grandfathered in when NY outlawed the use of coal. If you do a search you will find quite a number of coal fired pizzerias.
        "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

        "Success isn't permanent and failure isn't fatal." -Mike Ditka