If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
1 of 2<>
Hello, Forno Bravo Community Forum members.
As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.
We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:
The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.
Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.
We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.
Thank you for all of your patience and continued support.
Bienvenue from Central LA!! Been looking for Louisiana WFO enthusiast and am glad to hear from you. Am not building my oven yet but plans being made for summer -fall so I can hopefully enjoy pizza during fall. Have been trying to find sources for some of materials and still looking for some. Will look forward to keeping up you...have you built yet and if so do you have pics? Thanks
Crayfish make a fabulous topping! Little butter and garlic, tomatoes, and a light dose of thyme; or olive oil, a toudh of rosemary, and capers; or with Reinhart's white sauce (basically sauteed shallot and cream cooked down to thicken... with salt, pepper and thyme).
Great to hear that there are WFO in CENLA. Am still in gathering stage and gor sidetracked in Fall and built outdoor kitchen instead of WFO but have plans for soon. Where did you find firebrick (inexpensive)? I have only checked Bradley Brick and they are pricey. Any suggestions for insulation blanket? Looking to hear from you soon Thanks