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Just finishing the pompeii project - Forno Bravo Forum: The Wood-Fired Oven Community



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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Just finishing the pompeii project

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  • Just finishing the pompeii project

    I just finished the hardest portions of the project and have started to heat up the oven.

    I have ramped it up to 800 without a problem and dragged out the coals and sealed it up at 650 at the top.

    Does anyone have any info on what to expect on the heat retention of the oven? My door temp at zero hour was 450 (inside is about 50 degrees hotter) and at 13 hours it was 300 at the door and 350 inside. At 23 hours it was 295 inside taken with an infrared thermometer.

    Does anyone have similar data? Or should it hold heat longer?

    I will ramp it up to full temp next week and monitor the temp.

    I threw some garlic heads with olive oil and some onions in - no sense wasting a good fire!

    Anyone with comments on heat retention experiences would be appreciated.