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Getting Closer - 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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Getting Closer

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  • Getting Closer

    The weather is trying not to cooperate with us. It seems like every other day we get a spot shower. We have 72 hrs up to this point. Work on hte oven starts when we get home from work and goes till dark. Clean up always invloves a cold one to replenish the fluids. We put in the 3rd to last course last night and over the weekend layed out the front and started laying bricks once a course is done. We don't want to sit around and waste time. This has really become an obsession (good one). I bet if there was a WFOBA (Wood Fired Oven Builders Annonymous) there would be lines out the door. It is really a lot of fun. The one thing we don't want to do when we finish the dome is to rush the curing process. After this obsession the best one is still to come......eating.
    G

  • #2
    Re: Getting Closer

    Looking good! You will be eating in no time. You are right, don't rush the curing fires.

    Also, you seem to have plenty of wood! That is quite an impressive collection of nicely cured wood in the background of your second photo!

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Re: Getting Closer

      Thank you. We have all seasoned oak. We are going to have a lottery to see which piece of wood gets the privilege of being the first.
      G

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      • #4
        Re: Getting Closer

        I am in Connecticut as well, wondering where you get your oak wood from?

        Jim

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        • #5
          Re: Getting Closer

          Jim,
          My brother and I built on lots that have nothing but oak and we kept it split and dry for evreytime we felled a tree.
          we have enough to keep us in pizzas for a while. What you may want to do if you don't have your own source is ask around and see what freinds/family etc are cutting trees down and want it removed. It's cheaper if they get rid of the wood then haveing the tree surface do it. They can even have the tree service cut it in longer movable lengths, which would save them some money, and let you go in and cut it up the way you want.
          G

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