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Newbie here, getting started!! - 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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Newbie here, getting started!!

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  • Newbie here, getting started!!

    Hi Guys,

    Great forum! I have been wrestling with the idea for a pizza oven for a long time and have finally taken the plunge.

    After reading about Rado's design and then reading all the info on the round pizza oven I have decided to go with the round build.

    My slab is wide enough ( almost 70 inches ) but it is only about 40-44 inches deep. I would like to maximize and get the biggest cooking space as I can obviously which leads me to my questions.
    Would it be possible to get a 36 inch oven given these dimensions??
    My firebricks are 13.5 inches long by 2.5 high and 4.5 wide. Would it be possible to cut them into 4 equal pieces and have the wall thickness at 3 inches rather than the 4.5 inches???

    any suggestions?
    Other questions to follow

  • #2
    Re: Newbie here, getting started!!

    Hey there and Welcome to the forum from Texas.
    I have to admit i am not familiar with Rado's build, first off. Could you post a picture of your oven site? It would really help in answering your questions on the size. I am not sure if you are referring to the slab base or the oven base on the size question and the orientation of the oven is important as well. As far as the brick, you could use 1/3 size bricks, but you will give up valuable mass that is necessary to hold the heat required for cooking temperatures. Do you know the specs of the bricks?
    Texman
    My Progress:
    http://www.fornobravo.com/forum/f8/t...ild-17324.html

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