web analytics
Newbee - Narrowing the Pompeii - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Newbee - Narrowing the Pompeii

  • Filter
  • Time
  • Show
Clear All
new posts

  • Newbee - Narrowing the Pompeii

    I am a new guy to this hobby but I am a BBQ guy. Live in Central CA- where they grow stuff untill they turn all our water off.

    I am making my new grill for pleasure BBQ work and I want to put a wood fired oven on the front. I have the trailer for it and all that is cool. I want to make the pompeii style-because I have been to Pompeii and a Sorento chief friend dared me to. My issue is that I want to nip off 4in from each side. I know the inside will be alittle off but at the end of the day will it still cook? OK?

    I can put the barrel style oven on but I really want to make this as hard as possible- if you know what I mean? I also think the parobolic top makes more since.

    What do you think?

  • #2
    Re: Newbee - Narrowing the Pompeii


    I want to nip off 4in from each side
    Left, right, front, back ?



    • #3
      Re: Newbee - Narrowing the Pompeii

      Jim made a more oblong pompeii for the Benjamia bakehouse project, I believe. That would be a great thread to read as a starting point.

      Is this going to be a mobile oven, though? On a trailer? It's been many years since I took physics, but I think that a perfect dome is more structurally sound than an elliptical one. Mobile ovens have enough trouble with jostling and cracking--most people opt for a prefab cast model under those circumstances. It might be just fine, but you also might run into a lot more trouble than the average build experiences.


      • #4
        Re: Newbee - Narrowing the Pompeii

        Yes it will be mobil. I am building it on an old Air compressor chassis. I want the opening on the starboard side so looking at the opening I would nip from the outside left and right sides/ edges. Thanks Guys. I looked at the precast but man 2500 bucks seems too much and I have two pallets of fire bricks out of a foundry I bought a few years ago. I just want this for fun.


        • #5
          Re: Newbee - Narrowing the Pompeii

          Free firebrick is hard to argue with. Since you already have the trailer and the brick, it's not like you'd be investing much in this experiment! I'd talk to the other people building mobile ovens on the forum, maybe a physicist or two about the design (certainly someone with more insight that I can provide!) and go for it.