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Oven Site 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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Oven Site Questions

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  • Oven Site Questions

    Hey guys,

    New on this forum and I thought out I would throw out some ideas.

    Ok I started my research a while ago. I started thinking I was going to use a Rado Hand "Swishy Design" After seeing many ovens of builders on here I must say I have to build a 42" Pompeii Oven now. Well I have asked about the firebricks Iím going to start with 200. Anyway I have a hillside in my backyard next to my pool. It is 7' wide. Not to slopped. Anyway If I cut the slop vertically at a certain point and pour a horizontal slab, it would be at the perfect height. This way I would not have to build a base. I understand doing this I get no wood storage whatsoever. Well I want the slab to be colored to go with the Tuscan backyard. I am going to hand stucco the retaining wall that is in the background, the same color as the oven. I have enclosed a bunch of pictures on this album.

    Picasa Web Albums - Tony - Tony's Pizza...

    Any comments, questions and ideas are welcome
    http://picasaweb.google.com/PasoPizzaOven

    Pictures of My Backyard Oven Build

  • #2
    Re: Oven Site Questions

    Well I cleaned the backyard today, so I took some new pictures of the oven site. The more I work out there the more apparent the soil is like concrete as it is. I think I will hire some kids I know to did the vertical cut in the slope.

    Anyway I really could use some feedback on the plan. I think it will look good and be different.

    My pictures will be updated regularly in this album. Picasa Web Albums - Tony
    http://picasaweb.google.com/PasoPizzaOven

    Pictures of My Backyard Oven Build

    Comment


    • #3
      Re: Oven Site Questions

      Hi Tony,
      I think the site would be a great one to build an oven in! However, I would definately build a base for the oven right in the hillside. I think you would regret not having a wood bin under the oven after you start to use it and by then it would be too late. The base really isn't hard to build and cement block is really cheap. Think about it before you put the oven on a slope that could someday erode and crack your oven dome. Oh, and by the way, I was also going to build a 'Rado' oven when I first came across his website 3 or 4 years ago. I bought his picture cd and e-mailed him several times. He's a good guy and all but when I came across this web site and started researching the Pompeii oven, I was so glad I never started the 'mailbox' oven! I finished my 42" dome last week.
      Best of luck to you, whatever you decide to build on but don't just do it to get it done. Think about the long run! (parties, dinners, bread baking, etc.) You're going to need wood storage!
      Rick
      View my pictures at, Picasaweb.google.com/xharleyguy

      Comment

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