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Domes vs. Elongated Construction - 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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Domes vs. Elongated Construction

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  • Domes vs. Elongated Construction

    I am starting to plan my oven, which direction should I go? I like the elongated style(simply because of the time savings, not cutting so many bricks). I will be using it for pizza, turkey, chicken, and would like to try breads. I love the picture on this site, with the fireplace, outdoor kitchen, and firering. It has a purgula(sp?) attached to it. Does anyone have more detailed pictures of it?

    Thank you for all the info
    Rookie

  • #2
    Re: Domes vs. Elongated Construction

    I don't know that it's as easy as a barrel vault but constructing my dome was certainly not the hard part with the oven. The finish took a lot longer (is still taking actually) than the dome. Most of the dome can be made with 1/2 bricks (which I created by scoring the brick with a partial cut and then whacked the sides apart with the back of a roofing hammer) so there is no need for complex cuts until the end of the dome build. Obviously, if you want to minimize the mortar size you can make more cuts.

    A dome is more versatile than a barrel. More even heat, and with the pompeii design much faster to bring to temperature than a barrel - this is important for regular use.

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    • #3
      Re: Domes vs. Elongated Construction

      I'll second what Maver wrote. The round oven is a lot more fum to cook in.
      James
      Pizza Ovens
      Outdoor Fireplaces

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      • #4
        Re: Domes vs. Elongated Construction

        One more thing to add here.
        Elongated ovens and barrel vault ovens are different. An elongated dome is a round, dome oven that is oval shaped. A number of Italian ovens are oval, including the Casa160, the Artigiano120 and the Modena 160 and 180. They behave like a traditional dome oven, and give you more cooking space throgh extra depth.

        The barrel vault has a rectangular foot print, and a barrel vault top that curves in only one direction.

        Picky, picky.
        James
        Pizza Ovens
        Outdoor Fireplaces

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