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Oven landing depth - 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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Oven landing depth

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  • Oven landing depth

    > I think your oven landing is 12". How is that depth working for you,
    > and would you recommend either deeper or narrower?
    >
    > James

    Gargoyles are necessary around here. We have them everywhere. There
    are a couple guarding the step onto the patio down there too. :-)

    The 3' space (cross-wise) directly in front of the oven is 12" of
    granite tile. To either side is another 2 feet of 18" tile. I also
    have some part of the throat to use as a landing zone too. So I've
    actually been able to do some neat things with it. When we're doing a
    lot of pizza I'll pull the pies out to the granite to cool and slice.
    When it cools off too much we'll toss the slices onto the firebrick in
    the throat as those are much hotter so they'll warm the slices right
    up without needing to go deep in the oven.

    I don't feel a need for a deeper landing zone but I really do
    appreciate the full width. It's handy to be able to toss things
    (tools, food, lights, etc.) over there on one side or the other. I'm
    not sure if I would want more depth if I didn't have the serving cart
    & rack next to the oven. -- I don't know if I've posted any pics of
    that but I've got a stainless steel cart on the left side of the oven.
    There's a stainless steel restaurant rack behind & above it. The cart
    came from Target or somewhere and has an ice tray under a stainless
    steel cover on one side and a granite slab on the other half. That
    lets me prep a pizza with the ice section holding beers <grin> or
    toppings like shrimp that need refrigeration. The rack has two shelves
    cantilevered above the cart. I can stick pizza pans, plates, small
    plastic containers with toppings, etc on those shelves up there. If I
    haven't posted a picture let me know & I will. It's very handy to
    have all that room.

    By the way, there are also hooks in the front of the soffits that I
    use to hang the peels on when I'm cooking. During off times they hang
    on the backside of the door of the garden shed that's on the other
    side of the patio but when I'm cooking I want them handy. I took
    regular aluminum peels (about $15 at the restaurant supply store) with
    wooden handles. I drilled a hole in the end of the handle and ran a
    loop of leather lacing through. That loop hangs over the hooks and the
    peels are right at hand. I keep a long peel, a short peel, and the
    brass bristle brush hanging on either side of the oven door. Very nice.

    Jim
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