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Newbee - Narrowing the Pompeii - 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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Newbee - Narrowing the Pompeii

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  • 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.