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Hello all.......Oven questions - 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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Hello all.......Oven questions

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  • Hello all.......Oven questions

    This is my first post although I have been reading this forum for 2 years now. I have been baking sourdough for 8 years now and am finally ready to build an oven (bought a house we plan on staying in for a while). I have read Bread Builders a couple times over and have spoken with a few people who built Scott ovens. After assessing my needs ( 10 loaves or less per firing + pizzas) I think I would better suited to build a dome oven. I have a little experience with brick work but hardly a mason but I am good and stubborn when it comes to seeing things through. I am looking to build a 35" probably because of the thoroughness of Fio's thread. Thank you Fio. I plan on pouring a foundation 8'X12' so beside the oven I can build a table for an Japanese Kamado I have as well as building a shallow satay grill for a complete outdoor cooking station. I will roof the entire foundation with a 1' overhang and run the chimney through the roof.

    I have a few questions that I would love to have answered.

    1. What is the optimal footprint of a 35" oven fully insulated with loose vermulicite and a full red brick facade? It sounds as if Fio was working with a smaller foundation due to rethinking his design later.
    2. I am not opposed to building it larger if there are good designs out there for a larger one I am just not sure if I need too much more room.
    3. Does anyone know of someone in the NW USA specifically Portland that has an oven that they wouldn't mind showing off to someone bearing cold beer. (Have cooler to keep beer cold if I need to travel some)

    Any other hints or tips would greatly appreciated.

    Thanks darren
    antibacterial soap...just say no!

  • #2
    Re: Hello all.......Oven questions

    Rwiggim,

    Glad you've pulled the trigger. I can't really be specific on footprint for the oven you plan, but I will share a builder's adage. If you think you need a 14' x 22' shop, double the size, and it will still be too small. Same for countertops and shelf space. Maybe give yourself room to expand.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: Hello all.......Oven questions

      Originally posted by CanuckJim View Post
      Rwiggim,

      Glad you've pulled the trigger. I can't really be specific on footprint for the oven you plan, but I will share a builder's adage. If you think you need a 14' x 22' shop, double the size, and it will still be too small. Same for countertops and shelf space. Maybe give yourself room to expand.

      Jim
      Thanks Jim,
      If I want to double it then I will have to figure in the additional cost of a large piece of jewelery for my wife's building permit.
      antibacterial soap...just say no!

      Comment


      • #4
        Paul built in Portland

        (D) 3. Does anyone know of someone in the NW USA specifically Portland that has an oven that they wouldn't mind showing off to someone bearing cold beer. (Have cooler to keep beer cold if I need to travel some)

        Any other hints or tips would greatly appreciated.

        Thanks darren[/quote]"

        ================================================

        (M) Paul Ages built a great oven in Portland. He hasn't posted here for eons but he must have over 200 posts. I'd write to him through this forum as he hasn't released his private email.

        (M) Here's his profile:

        http://www.fornobravo.com/forum/70-paulages/

        (M) Paul is knowledgeable about baking as well as building!

        Ciao,

        Marcel

        P.S. You can also see my oven. I'm near junction City, North of Eugene, OR.
        "Everything should be made as simple as possible, ...
        but no simpler!" (Albert Einstein)

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