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Green Mountain WFO - 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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Green Mountain WFO

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  • Green Mountain WFO

    Hello,
    I will be assembling a Premio2G110 this summer/fall...just wondering if any locals have a WFO. Any tips to deal with the cold climate would be appreciated. Igloo vs Gable etc.
    Thanks,
    Peter

  • #2
    Re: Green Mountain WFO

    Hi. I'm in RI, not Vermont, but for what it's worth, here's my experience.

    We wimped out and got a Toscano pre-assembled oven instead of going the DIY route. This is the third summer; it's been through two winters. It's an igloo shape and I was assured it would be winter-worthy. I admit to being skeptical since it was the California Forno Bravo staff making the promise, not folks from the cold northlands! But, it's worked out pretty well. No problems at all the first winter -- just didn't immediately fire it up to full temp the first couple of times in the spring.

    BUT, after this winter which ended with torrential rains, we opened the oven to find it was wet, wet, wet inside. The floor was soaked and it was wet half-way up the dome! It took a long series of curing fires to get it dried out again.

    The reason for relaying all this is by way of saying that if you can build your oven in a way to give it some protection from the elements I think that's the way to go. I keep trying to figure out how to construct an attractive roof over ours. But where we have it situated, that's going to be tough.

    The alternative, of course, is to wrap it in a lovely blue or brown tarp for the winter -- better than getting it soaked again, of course, but aesthetically not very pleasing.

    Hope this helps.

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    • #3
      Re: Green Mountain WFO

      KSM,
      Thanks for your imput...I was tending more to an enclosed oven design for just your very reasons. I hope you are successful with your waterproofing !
      Cheers,
      Peter

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