Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 01-29-2009, 11:39 AM
Journeyman
 
Join Date: Nov 2007
Location: Australia
Posts: 297
Default Re: thickness of hearth- thermal mass

dmun,
I love you mob - dead set. You're so quaint!
Just look at all your fantastic tools and engineering feats - magnificent, bar none!

Imagine how it may have been, were you not encumbered by a lack of knowledge of the French Yard !!
Awesome thought.

(Dmun, confession time. I still think of yachts in feet, rather than metres, as was used in a private post to S/X Jim just now.)
Maintain the path, my friend. Oh, just before you move on, what is the American equivalent of 5.56?, 7.62, 105, 106 (all in thousandths of a French Yard, I guess)
Sigh
Luddite Jeff.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #12  
Old 01-29-2009, 11:21 PM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: thickness of hearth- thermal mass

Jeffy,
Your brains gone rotten. Too much off-time from work? Walk-about pending, I hope!

Onya!
G.
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #13  
Old 01-30-2009, 06:11 PM
Journeyman
 
Join Date: Nov 2007
Location: Australia
Posts: 297
Default Re: thickness of hearth- thermal mass

Sir George of Longview,
I fear you may be right. Fortunately I have an enchanting face - well suited to the written medium. I reckon that's what gets me by.
Good cooking GJB.
A. Luddite.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thermal Expansion Question - Dome vs Hearth Kemo Pompeii Oven Construction 14 10-03-2007 01:18 PM
Question on thermal mass rwiggim Pompeii Oven Construction 12 09-28-2007 12:40 PM
Thermal Mass Musings JoeT62 Tools, Tips and Techniques 6 07-24-2007 11:22 PM
tandoor thermal mass Robert Musa Pompeii Oven Construction 11 09-15-2005 12:58 PM
Thermal mass arevalo53anos Pompeii Oven Construction 2 04-29-2005 07:30 PM


All times are GMT -7. The time now is 05:54 PM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.5.2
© 2006/10 Forno Bravo, LLC