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



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Taste and hearth cooking surface

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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!