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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!
I have a granite slab as a landing at the front of my WFO. My slab measures 63 long and 22 wide (approx measurements) and almost an 1nch thick. So far I have had no problems. However, I did my best to select a slab that had a uniform crystal size and that had no decernable cracks or faults. I think that success in this has alot to do with the individual slab selected. As for temperature and expansion I have had my slab so hot directly in front of the opening where radiant heat is high, that one could not touch the slab for even a short moment without wishing you had not. And at the same time quite cool to the touch at the extremes of each end.
I decided to simply anchor my slab very loosely using simply a thin layer of sand and fireclay so that it would be free to expand and contract as needed. It does make for a nice work surface upon which to place freshly baked bread and hot pizzas. Also if you select a polished surface one can see what is happening at the dome top by looking at the reflection. Here's a post with some photos that show the slab: http://www.fornobravo.com/forum/3/st...html#post41508