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Cooking Floor and First Course - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Cooking Floor and First Course

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  • Cooking Floor and First Course

    I know that the plans state that the oven is more efficient if the first course sits outside the cooking floor:
    "The advantages of the round floor are that it has fewer seams,
    and the oven dome itself sits directly on the hearth, not the
    cooking floor, which is more efficient."
    Maybe this has been covered, but I'm not certain why this should be so. Also, does anyone have a handle on what kind of efficiency boost this gives? I plan on a herringbone firebrick floor, and if the boost is substantial, I will certainly go to the trouble of cutting the perimeter bricks into a round pattern, but if it isn't an appreciable difference, I'll skip it.

    Thanks!
    "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

    -- Yogi Berra

    Forno Tito

  • #2
    Re: Cooking Floor and First Course

    That's a tough one. I can't put a figure on it. I think it is fair to say that most Pompeii ovens are built on top of the cooking floor, rather than around it -- thought in some way I think that is a reflection of the fact that it is easier to do.

    Any other takers on this?
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Cooking Floor and First Course

      Maybe because it's conducting heat straight to the insulation rather than into the brick?
      "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

      "Success isn't permanent and failure isn't fatal." -Mike Ditka
      [/CENTER]

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