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Perpetual Fire... - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Perpetual Fire...

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  • Perpetual Fire...

    Since getting back from my travels a few weeks ago I have kept my fire going almost permanently. I use the following process which is pretty fuel efficient:

    I build a good size fire and do my cooking. Once the coals have burned down I add a few logs of wood and put the door on the oven allowing a small vent under the door. Up to 12 hours later I can remove the door and the wood has turned to charcoal and ignites after about 15 minutes after opening the door. I can cook breakfast then throw on a few logs and the cycle continues and the oven is ready for cooking dinner when I get home from work. I am monitoring the ash but it seems to be burning off and not building up as expected - so far anyway.

    I use the oven for cooking full egg, bacon, sausage & toast breakfasts, baked potatoes, roasts, warming breads and other things up - even making soup. Can't remember when I last switched on the electric oven....
    / Rossco

  • #2
    Re: Perpetual Fire...

    Eco friendly too as it doesn't use fossil fuels and uses carbon that's already in the system.
    Kindled with zeal and fired with passion.

    Comment


    • #3
      Re: Perpetual Fire...

      Good point! Also saves on fire lighters!! :-)
      / Rossco

      Comment


      • #4
        Re: Perpetual Fire...

        saves money too, assuming you get your wood free.
        Kindled with zeal and fired with passion.

        Comment


        • #5
          Re: Perpetual Fire...

          Yes - I have been processing my own wood for about a year now. Always plenty left on verges when they have the bulk rubbish collection in the area.
          / Rossco

          Comment


          • #6
            Re: Perpetual Fire...

            I always keep my eye out for wood. it is amazing how much there is around. You get good at noticing it. I haven't paid for wood yet. I have a ute and often throw the odd branch in. I love getting wood.
            Kindled with zeal and fired with passion.

            Comment


            • #7
              Re: Perpetual Fire...

              Yes I agree - really great to be self sufficient. I am getting good at recognising the really hard woods now too - like white gum, Jarrah etc. when they're thrown out. Making good use of my 12 T petrol log splitter and Stihl chainsaw to get the perfect size bits if wood for the oven. Both are very efficient.
              / Rossco

              Comment


              • #8
                Re: Perpetual Fire...

                I could keep my oven around 450 degrees F with an armful of wood a week. Fire it to pizza on Sunday, say, then on Thursday build a small fire.

                Comment


                • #9
                  Re: Perpetual Fire...

                  Tom,
                  If I remember correctly, your timbrel-arched barrel oven is 4.5" thick. Using your re-firing method, do you see any benefit to a slightly thicker (5.5"-6") dome?

                  Comment


                  • #10
                    Re: Perpetual Fire...

                    If I planned on keeping it hot normally, then I would certainly go 6". I don't though and have only done it once.

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