web analytics
Pompeii Oven in Country SA - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Pompeii Oven in Country SA

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pompeii Oven in Country SA

    After a few year of reading, thinking, dreaming we finally took the plunge and decided to build our back yard oven.

    We started in January and this weekend just passed we had our first pizza. Since late December 2011 the Forno Bravo plans and forum have been a constant companion. Somehow two people who have never laid a brick before have managed to create a very effective outdoor oven, we're still not sure how this has happened!

    The highlights of our experience were
    - Using the indispensable tool to build the arch
    - Support from the Forno Bravo forum
    - Tapping in the key stone
    - Standing on the competed dome
    - Working out how to build the chimney
    - Eating the first pizza

    The frustrations were
    - Sourcing all the materials
    - The time commitment required to build the oven
    - Not knowing if we were doing the correct thing
    - Trying to envisage the design of the chimney

    Apart from the final coat of render, some paint and a bit of joinery we have completed all the essential parts of our oven and we couldn't be more thrilled.

    The essential elements of our oven were
    - 100mm vermiculite insulation base
    - fire bricks on base
    - half Little Hampton pavers on dome
    - 3 inch fire blanket insulation augmented by 50mm of vermiculite on top of dome

    The door is currently two loose fitting pieces of mdf sandwiching domestic insulation.

    After curing the oven we just about reached 300 degrees after a few hours of firing up and cooked pizzas to fill the kids up then used our tagine to cook a mean Morroccan chicken dish, roast some vegetables and bake our first focaccia.

    From that experience we have found that the oven loses half its temperature every 24 hours, even with a dodgy door.

    To all you would-be oven builders we would encourage you to go for it! With the invaluable help of the Forno Bravo plans we had a great time building the oven.

    Alan and Wendy

  • #2
    Re: Pompeii Oven in Country SA

    Great job, Alan! I'll bet all the hours tediously building your masterpiece have melted away into hours of fun, cooking and eating with friends and family. You have an oven you can be proud of for years to come.
    John

    Comment

    Working...
    X