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Location, location...How would you do a setup in our situation? - Forno Bravo Forum: The Wood-Fired Oven Community



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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Location, location...How would you do a setup in our situation?

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  • Location, location...How would you do a setup in our situation?

    Alright everyone- Here's the dirt. New on the site.
    We live in MT. Not only do we live in a windy city, but we live in an area of our town known for even stronger "breezes". There are no trees that provide any wind block. Temperatures run from winters below 0 to summers in the 90's. It is very dry here. Outdoor cooking would probably occur March through October, with outdoor eating more like June-Sept/Oct.
    We are on 5 acres and have a huge deck off the back of the house (south side). As in 2200 sf. But we can't put a WFO on it for obvious support reasons. So the oven will have to be out and beyond the deck stairs. A bit of a walk from our kitchen. Obviously, a WFO never crossed our minds when we built the house.
    So...we are looking at doing more of a full outdoor kitchen structure. Also thinking said structure will need to have a wall on the west side due to wind. Discussing an L shaped kitchen with the WFO either in the N/W corner or on the west wall, concrete countertops, a regular grill space, dining table area, electrical, etc.

    1) Would you do a full height wall on the west side? Cinder block?
    2) Pergola or something like a simple gabled metal roof?
    3) WFO integrated within the countertop setup so that the chimney punches through whatever the roof structure is? My concern about setting the WFO on the 'outside' is that we will lose the wind/elements protection.
    4) What do you think about sticking a fireplace into the area? We do have a firepit in another location. An added expense we don't need?

    Any thoughts?

    We've got to get footings and slab poured soon...