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What ideas do you have about an adjacent pit BBQ? - Forno Bravo Forum: The Wood-Fired Oven Community



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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What ideas do you have about an adjacent pit BBQ?

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  • What ideas do you have about an adjacent pit BBQ?

    (M) After reading more forums I see that many builders and cooks are looking for ways to capitalize on the heat potential of extra coals from the Pompeii "igloo".

    (M) We have a large enough Foundation Slab to permit us to build a 10' x 2' Hearth Bench along a common wall; a part of which will be within easy reach of the dome entry.

    (M) The idea popped into my head today of including some kind of open pit so that the heat of the excess coals could be harnessed.

    (M) I have no idea what form or shape this pit should have. Please note that we also are making provision for a sink and 2 electrical outlets.

    (M) If you have a pit that works well next to your Pompeii oven, or have done some research, I'd be very appreciative of any ideas, recommendations, caveats, etc. that you would offer.


    "Everything should be made as simple as possible, ...
    but no simpler!" (Albert Einstein)

  • #2

    We've decided to build a refractory fireplace (FB prefabricated) off to the side of the pizza oven, and we are setting it high enough to use it as a wood-coal grill. The fireplace will work as a fireplace (of course), a grill platform, and even a home for an electric rotisserie. I hope this will work as a traditional Tuscan grill.

    The plan is to set the fireplace relatively high, so that it works well as a straight forward outdoor fireplace for cool evenings, and that it is also high enough to work as a grill. The oven and fireplace are about 8' apart on a common patio.

    If you have available space for two "appliances", you can get a lot of uses from them.

    Photos to follow.

    Pizza Ovens
    Outdoor Fireplaces