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Taste and hearth cooking surface - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Taste and hearth cooking surface

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  • Taste and hearth cooking surface

    I've been reading loads of stuff and came across a manufacturer that asserts that clay is better than a heat resistant concrete for the interior of the oven, because cement may have chemicals that introduce foreign tastes

    Have folk found this to be true?

    Can the internal surface of a screed dome be lined with a clay mix successfully?

    I'd love some advice on this before I get started please.

    So far I've made a full size mock up with thin ply formers and decided on a 650mm diameter interior 380mm height. I've put Pizza sized plates and roasting dishes in to check its good for our needs.

    As I'm currently in rented accommodation, I need it to be on a base that removal firms can shift. Any ideas please? Thanks!
    Coastman
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