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starting out with a new oven - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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starting out with a new oven

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  • starting out with a new oven

    I just bought a home with a brick oven in the basement. It has it's own chimney but the opening is in the basement. That whole wall appears to be heat resistant bricks/tiles. The oven itself is brick inside. I have no clue about using it except that I need to start a fire, have a thermometer, and ask for help. There is a round opening to the right of the oven door which we believe had a light? inside? I should take some pics so that you all can understand what I'm talking about. Any ideas for the beginner is appreciated. I've cooked over open fires, used cast iron, even cast iron stoves.


  • #2
    The found brick oven


    Congratulations. This could be fun.

    We rented a house in Italy while we waited for our first year rental to become available, and there was a brick oven right off the front entry. I pulled out all the brush that had overgrown it -- though we never fired it. A real discovery. We have some friends with an old house and brick oven where they swear the cat went in, and never came out.

    Can I ask a couple of quick questions?

    Is it round (or square or rectangular) on the floor? How large (diameter) is the cooking floor? How high is it from the cooking floor to the top of the dome? Is the oven fully enclosed (the only opening is through the door, with the vent above the doorway)?

    That will help everyone understand what you have.

    If you have some sort of European brick oven, you are very lucky, and this could be a lot of fun. Being cautious, have you had anyone inspect the chimney?

    I'm looking forward to hearing. If you have a working brick oven, you will have a great time cooking with it. More than half of the new Italian pizza ovens are installed indoors in a downstairs game/playroom call the Rustica. Sounds like you already have one.

    Bring it up to heat slowly with a series of small and growing fires (you can buy an Infrared thermometer to see what the temperature is doing) and see if it comes up to heat. Go slow. Great roasts and grilled fish await.

    Let us know what it looks like.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      re: new oven

      I'll post some pics this weekend. What I do know: it's dome shaped; outside you can see cement blocks just above the ground level. I will try to measure it...should be amusing! They had blocked the opening ...and that is hard to get off. They used 2/4's then wedged in a cover. There is a wooden, easier to remove cover with a handle on it that leans in the stove opening. The pics will make it all clearer I"m sure.