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Positioning Oven Dome on Slab - 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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Positioning Oven Dome on Slab

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  • Positioning Oven Dome on Slab

    I am trying to get ideas on how best to position the oven (dome) base on the stand. I've seen some threads where folks recommend having as much space as possible in front of the oven landing as a workspace. How much is enough? How much is too much? I am putting in a cantilevered front which give me a shelf about 9 inches in front of my block stand and if I position my oven with 5-6 inches to spare in the back it will give me over 18 inches in front of the oven landing. Is that too much, too long a distance to work inside the oven moving coals around and working with the peel?

  • #2
    Re: Positioning Oven Dome on Slab

    It's a trade off between work space and accessibility.

    Another option is to come off tangent to the dome and then continue with a rectangular work surface. See attached photo.

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    • #3
      Re: Positioning Oven Dome on Slab

      Thanks for the answer. That's a cool looking oven!

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