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First Bake! - Forno Bravo Forum: The Wood-Fired Oven Community


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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.
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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
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First Bake!

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  • First Bake!

    Last edited by dlachez; 07-03-2007, 10:34 AM.

  • #2
    Re: First Bake!

    Congratulations Tim,

    Everything looks great. I like the corner oven and the arch/vent. Very nice. What do you think? Or more importantly, what does the family think?

    Our daughters will never forget the time we had the roof off the house in December, and had a huge storm. Water everywhere in their bedrooms. The kitchen was out, and we made scrambled eggs on a Weber.

    My guess is that your oven is taking more time to heat up more because of moisture in the oven chamber and insulation, than the small cracks. If you give her some time and more fires, she will heat up faster and hold high heat more efficiently.

    I like a big flame, and (as you say) the fire on one side, but it can be difficult to maintain a serious fire in an oven that still is damp.

    Keep the photos coming. Thanks!
    Last edited by james; 03-26-2007, 02:25 PM.
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