Welcome to the new Forno Bravo Forum Forum Guidelines Discuss Welcome to the new Forno Bravo Forum in the Good Background Information forums; once again thank ya'll for the great info.......... it does help and mean alot to me.........

[ribsnwings]

once again thank ya'll for the great info.......... it does help and mean alot to me......

[kombiman]

How long do posters stay moderated?

Hmm not long it went straight on but my posts to the pompeii oven construction dont?

[Damian]

Hello everyone,

My name is Damian and I'm from Belfast - way up in the north of Ireland. I've been reading around the forum for a long time (2 years nearly) and finally have got the courage to make my first posting.

I feel a bit of a cheat, and for that I apologise, because I've managed to get a lot of valuable information from reading the threads and used this to build my 42" Tuscan Style Pompeii WFO.

When we moved house some years ago I found an old chimney pot which I thought would look good on top of an oven! My dad worked all his life on the nighshift at a local bakery so I guess making/using an oven is in the genes. Researching the net brought me to Forno Bravo and I downloaded the Pompeii Oven Plans. Over the course of 2 years I've worked on and off at the oven - a labour of love you might say.

Anyway, just thought it was time to introduce myself and bit the bullet.

Many thanks
Damian

[ThisOldGarageNJ]

Hi Damian,
Welcome to the club,, It's about time you stopped lurking around.. Your oven looks great,, Do you have any pictures of the build to show us ??

Good Luck and enjoy
Mark

[Damian]

Hi Mark, thanks for the reply.

I have moved this thread to 'introductions'.

Hope someone can talk me through sharing photos on Picassa

Damian

[Lancer]

Originally Posted by james

Welcome,

Here are a couple of guidelines for the Forno Bravo Forum:

1. We have moved this forum from its first location on groups.yahoo.com. In order to preserve as much content as possible, we have tried to copy postings from there to this forum, and put it in the right place. If something important is missing, let us know

2. This forum is open to folks with any type of pizza oven, brick oven or pizza stone.

3. We're here to enjoy wood-fired oven installation and cooking. Please be polite, and in keeping with the tone of group.

4. Our forum does not have moderators, though we are planning on adding them. If you are interested in signing up, please contact us.

5. Please don't promote any type of commercial venture or product.

That's it. Build, cook and be happy.

FB

I have no pizza oven but am fixing to remedy that and hope Forno Bravo has a part to play in the remedy.

[ThisOldGarageNJ]

Hi Lancer
and welcome... have you downloaded the free plans yet. ?? Thats the best place to start


Cheers
Mark

[Lancer]

Originally Posted by ThisOldGarageNJ

Hi Lancer
and welcome... have you downloaded the free plans yet. ?? Thats the best place to start


Cheers
Mark

Hi Mark,

I noticed the mention of free plans but couldn't find them. Likely right under my nose.

Thanks!
Lance

[Les]

Here is the link. You need to order it, but it is free.

Brick Oven Plans | Build an Italian Brick Oven


Les...

[Lancer]

Thanks Les, much appreciated.

I'm going to run into a problem though, I live on the island of Bohol in the Philippines and can't find high temp mortar or vermiculite. I can ship one of those insulating blankets from the US though I'm sure.