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Richard in Thousand Oaks - WOOD - 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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Richard in Thousand Oaks - WOOD

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  • Richard in Thousand Oaks - WOOD

    I finally got over to the wood supplier on Rosecrans near the 405

    The business name is Jones Firewood although I think Firewood Jones sounds better.

    The address is 4881 Rosecrans
    The Ph num is 310.6754722

    He carries all sorts of wood and it is cut to varying lengths.

    A car trunk full (1962 Volvo 122S) would run about $30.

    He sells a cord starting at $370 plus tax. When he heard you live "over the hill" he said he doesn't deliver that far. You would need to bring your own truck.

    hope that helps.
    Last edited by jengineer; 05-05-2006, 01:01 PM. Reason: title to long wanted to make sure Wood was seen

  • #2
    Truly appreciate the information. The people of this forum are very helfpful

    Thanks for taking the time to post. WIll borrow someone's truck.

    What size do most folks have their wood cut. i.e. length/width

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    • #3
      Wood

      Richard,

      My oven is an Alan Scott design, 48" d x 36" w, used almost exclusively for bread. When I can, I cut my wood to a length of about 38-46" long by no more than 4" in diameter. This way, I don't have to tend the fire as much, because the longer pieces burn from the front all the way to the back without too much poking. In practice, though, you can use any practical length you want.

      Jim
      "Made are tools, and born are hands"--William Blake, 1757-1827

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      • #4
        understand length, what about girth

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        • #5
          At 48" deep and a rectangular footprint, Jim's oven works with the longer wood. I like 16"-18" long wood, split into roughly 4" thick diameter. The shorter lengths work better when you have pushed the fire into the side of the oven for fire-in-the-oven cooking, including pizza. The thinner split catch fire faster and put out a good flame.

          James
          Pizza Ovens
          Outdoor Fireplaces

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          • #6
            Diameter

            James,

            Agree entirely, especially the 4" diameter. When I do bake pizza, I do almost exactly what you do.

            Jim
            "Made are tools, and born are hands"--William Blake, 1757-1827

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            • #7
              there is another fire wood place in/near Marina del Rey. Again I do not know the naema nd I rarely get over there. It is near Bartel's H-D. For me it is on the way to Killer Shrimps (they have 3 dishes there original, peeled and over spaghetti). Next time we go i will pull over and get the name

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