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Types of wood - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Types of wood

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  • Types of wood

    i'm using almond. it does take a while to burn off the soot (i think it may have something to do with the fact that my dome is a couple inches higher than recommended). *i've started making bigger fires. (the best fires are those that are made by the kids... they have no fear !!!).*

    i know the oven is hot even before the soot burns off just by comparing the way the heat feels compared to the heat of a 425 degree oven for instance. i am going to get a thermometer for xmas however but more for curiousity's sake than anything else. it seems that unless you are cooking bread you can pretty much "eyeball" the oven and figure out how long something is going to take to cook (although i'm still surprised by the fact that something so, so, so hot can still keep food so, so so moist...)
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