web analytics
Fire size - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 3 < >

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
3 of 3 < >

Dome Installation Video - Casa / Premio / Modena


For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.


If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
See more
See less

Fire size

  • Filter
  • Time
  • Show
Clear All
new posts

  • Fire size

    Is there an ideal size of a fire that should be created in a 36" oven?

  • #2
    Re: Fire size

    It takes a big fire to heat it up. Lots of threads on this. Try reading threads here:
    My Oven Thread:


    • #3
      Re: Fire size

      Big fire! Definitely yes. Don't overload the fire in the beginning, once it is going good with kindling and small stuff ad the firewood in small groups(1,2 or 3 pieces a time). The more brightly the fire burns the faster you should get up to cooking temps.
      "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
      "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


      • #4
        Re: Fire size

        Dutch, thank you. As far as "wood size"... shoould I be chopping my wood in normal wood stove pieces or smaller?


        • #5
          Re: Fire size

          I mean like I can build a FIRE!!!


          • #6
            Re: Fire size

            I finally managed to overload my 42 incher. I could see that the back wasn't burning right, so I split the front of the fire to the sides and the back went up like a plane crash. It had been pre-heated but starved of oxygen. Pretty impressive. Getting air to the back of the fire is critical to an efficient burn.



            • #7
              Re: Fire size

              B I have been able to get my hands on some sawmill slabs...nice dry pieces off the sides of the trunks that can't be used for lumber. they have lots of flat sides and usually no bark...they burn great and if you get oak they burn really hot. Diameter I prefer would be in the 2 to 3 inche range for well seasoned. Smaller if it is still holding some moisture.

              Enz Be careful when you split it like that...it gets really hot really quick...no danger to the oven but there is danger to your arm. Don't forget that when they used the old ovens(middle ages) they simply loaded the oven with "faggots" of tree branches and then lit the fire in the front. The fire then burned its way back in the search for fuel and brough the oxygen with it. Once you have a good fire burning you can load the bakc and sides pretty heavily and the fire will care for itself. I fire mine for baking around 8 PM for the next mornings bake and just before bed I load that oven up with wood and cut the draft by 50&#37; using firebricks. Down to coals in the AM and can hold 450 plus for about 7 hours.
              "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
              "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


              • #8
                Re: Fire size

                It appears that bigger is better. They have been refered to as "hell in the hole" and Robert probably said it best;
                "a big fire is inadequate. you need a "frightening" fire"

                Check out my pictures here:

                If at first you don't succeed... Skydiving isn't for you.


                • #9
                  Re: Fire size

                  Guys, thanks again. I see that size DOES matter... as well as timing!