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Materials in RI And Eastern CT - Where I bought - 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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Materials in RI And Eastern CT - Where I bought

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  • Materials in RI And Eastern CT - Where I bought

    Folks,

    I know I had asked questions about where folks have found good prices for some of the materials.

    I thought I would send out where I had bought my materials for my shed and Pizza oven. They had free delivery to Cranston, RI.

    United Building Supplies
    They are located in Richmond, Westerly and other locations. They had the heat stop II dry mix 50 lb Bag, 8x8x16 cement blocks, and firebrick as well as other masonary and lumber. They have Fireclay and lime, sand, and mortar, rebar. They did not have vermiculite but they new where to get some locally. I am going the fiberboard route at the moment. My father is probably going to say I am nuts as all this new stuff to him is just way to much.

    I am in the process of simultaneously building a shed and pizza oven in my back yard.
    They were great faxed over my stuff and they delivered it the next day to Cranston. They also helped with some of the materials I was needing from my list.

    Hope this helps others who are building in southern New England.
    Dino

  • #2
    Re: Materials in RI And Eastern CT - Where I bought

    Dino:

    Good Luck with your build...its nice to see another Rhode Islander on this forum. We got some of our supplies from Spaulding Brick and Park Ave Cement, but we have a pickup truck and did not need to have supplies delivered to our home. Park Ave Cement had the best prices as I remember.

    Today we are having some masonary work done to our front stairs and walkway - the mason took one look at the oven and went nuts. He was amazed that we did not have one crack in the oven....he was not impressed with our brick work!! So I told him not to look! I think he now wants one in his back yard!!

    Brick oven envy....gotta love it!
    Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

    http://thereddragoncafe.blogspot.com/

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    • #3
      Re: Materials in RI And Eastern CT - Where I bought

      Phil and Dino

      I also have built a brick oven in Westerly and one for my son in Newport. There is at least one other brick oven in RI in the East Side area that I am aware of.

      Phil I notice form your website that you are a Johnson and Wales trained retired chef now operating a restaurant (Red Dragon) . Do you have any recipies that work well in a brick oven that you would be willing to trade for a few bottles of homemade wine?
      Fred Di Napoli

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      • #4
        Re: Materials in RI And Eastern CT - Where I bought

        Fred:

        We got a chuckle from your post...The Red Dragon Cafe is located in our back yard!! When we built the brick oven we named her the red dragon because she is red and breaths fire, and now that we do so much entertaining in the back yard and feeding neighbors over the fence we felt the need to call the back yard a cafe. Its like having a restaurant but we just open when we feel like it!!

        We would be happy to share any recipes no need to barter or trade home made wine as we make our own, wine, beer, soda, cheese....you get the picture!! We have started to post some of our creations on the web site so keep checking there, unless there is something you have a need for right now just let us know and we will send it along!

        I think the most creative way Phil has used the oven was we had some guests over and of course; they wanted pizza so me made a few small pizzas in the oven for appetizers. Second course I had made homemade black pepper linguini so while I was inside boiling the water and cooking the pasta he made a pink vodka sauce with asparagus and shrimp IN THE OVEN!! The guests were amazed!! This was a very popular dish at Adesso on the East Side of Providence where he was a chef...also the first restaurant in the state with a wood-fired brick oven. ITs too bad that it closed.

        Malinda
        Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

        http://thereddragoncafe.blogspot.com/

        Comment


        • #5
          Re: Materials in RI And Eastern CT - Where I bought

          Folks,

          Just curious what size oven did you build? I had to reduce my slab size by 3 in on each side because of what I wanted to face the wall with. So I am trying to figure out if I still have the room around the exterior for a 42 or 36 oven...

          Dino

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