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



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


  • Filter
  • Time
  • Show
Clear All
new posts

  • Belfast

    I have just begun my second attempt in the back yard. If anyone local has caught the passion do say hello!
    First was a trad barrel bread oven, with far too much thermal mass.
    This is Tuscan after our son's wedding to Grainne. I was inspired by the oven by their old church. It must be used for weddings and church events.

  • #2
    Re: Belfast

    It certainly has a interesting flue design...
    " Life is art, live a masterpiece"


    • #3
      Re: Belfast

      Where exactly is this oven?

      I'm intrigued...
      Last edited by cleverdick; 08-07-2013, 11:31 AM.


      • #4
        Re: Belfast

        Its of course a work in progress, sort of making it up as i go! Back yard in cranmore, Belfast (N ireland). The smoke chamber is simply stucco over metal plastering mesh, flue is free offcuts. I turned it sideways tobavoid dominating the view to garden, but also i will be building brick columns for a Loggia style feature, so can have a brick stack. At the front those holes ensure a dry insulation layer since its laid into sloping ground.
        Landing is therefore kept clear and wide but I now discover that although technically a landing is completely unnecessary, there is signuficant heat when lit extends about a foot outwards, so i will now add a platform to make use of this, a keep warm slow cook area.
        I am looking at Kiva Rumfkrd design as a possible build in below, in place of log area so the flue gets used twicw, oven and fireplace


        • #5
          Re: Belfast

          OK, I misunderstood - I thought the photo was of the oven that inspired you; it certainly looks well past the 'just begun' stage!

          And very rustic - it should blend in beautifully.


          • #6
            Re: Belfast

            By "just begun" it only needs a full week to build, Once the base slab and retaining wall is in I laid the RB and dome in a few days last summer.... But carelessly cut my foot open. A year later the insulation, smoke chamber and finish coats just applied, first firing in July, but hearth and flue to do. I can get random marble slabs free locally, so outdoor dough kneading, and so many Ref bricks left over from previous trad barrel oven that I could make a second Naples oven but will build a kiva fire in the log space below