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Steel Oven - 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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Steel Oven

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  • Steel Oven

    Hi, I thought there might be someone interested in my latest project, pics will explain most but please don't hesitate to ask any questions if there is something you may like to know. And I am happy if anyone has any advise for me!




    Last edited by steel chef; 12-05-2011, 01:42 PM.

  • #2
    Re: Steel Oven



    Comment


    • #3
      Re: Steel Oven

      Looks really great. Are you going to use a gas burner or wood (charcoal).
      "You can tell a dutchman,
      but you can't tell him much"

      Comment


      • #4
        Re: Steel Oven

        It is my intention to use wood, I had not considered charcoal, could I use a combination of both, what are the fors and againsts, wood V charcoal?

        Comment


        • #5
          Re: Steel Oven

          Dude, I'm just a newcomer to all of this. I have used wood and charcoal in my "Smokey Mountain Smoker". My smoker looks similar to your oven, and I really enjoy smoking, especially fish. I wonder if I got it hot enough, and using a pizza stone if I could make a pizza in it.
          "You can tell a dutchman,
          but you can't tell him much"

          Comment


          • #6
            Re: Steel Oven

            I'm most interested in watching your progress on this. Here in the US there were alot of makers of welded steel airtight type stoves on the market about 30 years ago. Most had problems with distortion and cracking of welds usually as a result of unequal heating and the welded members being fixed and unable to move to relieve stresses.

            Where you place firebricks will, I think, play an important role in your success.

            Also, what are the cross sectional dimensions of your chimney? WFOs here have six inch (15 cm) or larger diameters (mostly larger).

            I hope this isn't coming across as super critical, for it is not meant as such. I have a friend who has a steel airtight which is primarily made of rolled steel members and aside for one seam in the back, it works quite well. That seam, however, has been problematic...I have welded and re-welded it on a every other year basis for some time. Although last time I tried nickel rod and so far it has gone two winters without cracking.

            Bests,
            Wiley

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