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Oven Door - Forno Bravo Forum: The Wood-Fired Oven Community


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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.
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Oven Door

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  • Oven Door

    When do you usually put your door on? I'm still in the curing phase but I've noticed that after the initial heat up of my oven the temp drops pretty quickly once it goes down to small flames or just coals.. Once I'm up to big infernos does the oven stay hotter longer because of the extra coals and therefore doesn't need the oven door on right away? I believe the practice is to get a nice pile of coals, move them off to the side and throw a piece of wood on them occasionally to keep the heat up?

    And when you do put the door on do you do it with or without coals in the oven?
    Shay - Centerville, MN

    My Outdoor Kitchen/Pompeii WFO Build...

  • #2
    Re: Oven Door

    I had that same question! ( on another thread) Never got much answer.
    This may not be my last wood oven...


    • #3
      Re: Oven Door

      I didn't do a cure, but I would think once the fire drops to hot coals, it would be better to insert the door. How can that hurt? You are trying to drive out the water and the longer the heat - thats a good thing.

      Check out my pictures here:

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


      • #4
        Re: Oven Door

        If your question is solely about placing the door during curing, yes, I would put it in place when the fire gets down to coals. As Les mentions, heat is a good thing for driving out the moisture, no sense in losing it to the outside air.

        If you are inquiring as to door use after your curing is done, that is another matter. Pizza - generally no door, fire to one side. Roasting - generally no fire, could have a lot of coals, little, or no coals, door in place. Breads and such - no fire, no coals, door in place. Smoking - no fire, a few coals, and the door cracked just enough to let in a little air to keep the wood chunks smoking. I've done a lot of experimentation with my doors and have found you can really "adjust" the temp by altering the placement and adding or subtracting a few coals during roasting or smoking.



        • #5
          Re: Oven Door

          Thanks RT, that was a perfect answer.
          Shay - Centerville, MN

          My Outdoor Kitchen/Pompeii WFO Build...