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Any thoughts on quality/performance of this oven - 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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Any thoughts on quality/performance of this oven

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  • Any thoughts on quality/performance of this oven

    Would anyone care to share their thoughts on the expected performance, efficiency and lifespan of this oven? I can see that most of the bricks were not cut and thus there are large gaps filled with refractory mortar. How much weaker is the design and is it far more likely to collapse in?

  • #2
    Re: Any thoughts on quality/performance of this oven

    No fancy cuts in my oven.... brick bolster and angle grinder. 2yrs now and it still cooks real good and definitely still standing. I have definitely got big admiration for the ovens with the fancy brick cuts .....but the forno can be built by the "masonry impared" like myself. Insulate that oven ,tart it up ,and cook in the knowledge that its a dome and simple gravity will keep it up.

    Regards dave
    Measure twice
    Cut once
    Fit in position with largest hammer

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