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New oven ready for the turkey - 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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Forno Bravo Forum Thread Message

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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New oven ready for the turkey

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  • New oven ready for the turkey

    I had my first meal out of the oven that so many of you helped me build last night. It was a sacrificial 4lb chicken that was expendable if needed. I have a thermocouple in the floor more towards the back right about halfway in the brick and the other halfway in the brick in the one of the bricks in the last full course up top. I burned what I would call a larger fire starting with hardwood mill ends and added a split piece of alder after that was rolling. I pushed the fire to the back and raked out the coals when the floor was 515F and the dome was 475F. The chicken roasted nicely in about 50 minutes. I put the door on during and after and now 18 hours later the dome measures 350F and the floor 315F. It was probably 45F outdoor temp all night. I only have one 25' x 24" x 1" kaowool #8 on the 42ID dome with 4-5" percrete underneath. I haven't tried to get it up to pizza temps yet but does it seem like I need to add more insulation? I was going to do the cement board structure then fill it with perlite but I like the idea of stucco and done. Any ideas?

    I will be posting a longer thread with my successes and follies in the pompei section soon.

    Thanks again everyone,
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