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I got a little crazy. - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Dome Installation Video - Casa / Premio / Modena

Hello,

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.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

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.
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I got a little crazy.

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  • I got a little crazy.

    I know some disagreed with me adding an inch of thermal mass to my perlcrete before the brick floor. But I liked the idea, so I went for it.

    I added some pics to my thread if anyone would like to see.

    Crossing my fingers that it was a good decision for me.
    Last edited by asudavew; 09-27-2007, 04:22 PM.
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

  • #2
    Re: I got a little crazy.

    Hey, you are the only one that has to be happy with the oven. So after thinking things over, do it the way you want to. That is what I like best about doing things yourself, good or bad it is a learning process.

    Happy building.
    Wade Lively

    Comment


    • #3
      Re: I got a little crazy.

      Dave - it will work. If there is a tradeoff it is slower heat up times against more even floor performance. Because yours varies from the usual pompeii plans in a significant way you should pay particular attention with use to how the hearth heats up. You may initially see the floor temps less stable with firing until you really soak the bricks with heat. With my conventional pompeii floor it took some time to get a sense for how much wood to use to heat it and when it is ready to use. Bear in mind that you can also overheat the floor - I usually have to wait at least 15 minutes from the time I've finished my big preheat fire before the oven is ready for pizza, otherwise the bottom burns too quickly. Thermocouples would be interesting in your oven.

      Marc

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      • #4
        Re: I got a little crazy.

        Thanks for the encouragement.

        I did a little research on thermocouples, but not enough to where I know how it all works. Like type, variety, controllers, etc.

        I may check it out today.


        My thinking was (about the floor) was not only would I get an even and level surface, but with the additional mass I was hoping the floor would recharge faster between pizzas. I knew the trade off would be longer heat times. I hope it works out.
        Last edited by asudavew; 09-28-2007, 06:03 AM.
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment

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