Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
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-   -   hello all (http://www.fornobravo.com/forum/f3/hello-all-8062.html)

paulyboy 09-30-2009 04:55 AM

hello all
 
Thought I better introduce myself.
Paul from Sandhurst, Melbourne Australia.
I'm a foodie of sorts and love cooking of all sorts.
Setting up a new outdoor cooking area which is incorporating a wood fired oven.
Very exciting, and very pleased to stumble upon this place.
Paul

GianniFocaccia 09-30-2009 08:14 PM

Re: hello all
 
Welcome, Paul! Indeed, this community is an invaluable resource and can provide much-needed clarification on just about any subject regarding WFO's. Looking forward to seeing the progress of your new cooking area.

John

dbhansen 09-30-2009 08:31 PM

Re: hello all
 
Welcome! Are you building it all yourself? Be sure to post pictures of your progress.

nissanneill 09-30-2009 09:19 PM

Re: hello all
 
Hi Paul and I welcome yet another Aussie on board.
We are certainly supplying the numbers within this forum and can proudly hold our head high.
You obviously have had a look around the forum and I dare say will spend considerable time sourcing the information and ideas that you intend running with.
I built a 40"Pompeii oven and then a new outdoor kitchen around it, so watch out, it is contagious and also expensive.
I see some firebricks on ebay in Melbourne at present which might be useful, not enough to build an entire oven but get you started.
What are your plans and timelines?

Cheers.

Neill

james 09-30-2009 09:59 PM

Re: hello all
 
It's spring down under. Enjoy the season!
James

paulyboy 10-01-2009 12:49 AM

Re: hello all
 
Thanks everyone for the welcome.
I live on a golf course and have a tiny backyard (by design as I'm not an enthusiastic gardener to say the least) My back yard measures only 8 1/2 metres wide and about 9 deep. A lovely big sliding door leads out there. there is a fall from back to front so I'm going to tier it, put a putting green on the top level (what can I say, us golfers are crazy) and save the whole bottom half for my kitchen. To be honest I was going to buy a kit or was even looking at steel ones as I like modern looks and some of the latest ones have stainless steel etc.
But now...having looked round here a bit am thinking that might be a mistake, some of the brick ovens look great. That and even though I like modern looks, I am old fashioned at heart. Decisions decisions.....
LoL

Paul

ThisOldGarageNJ 10-01-2009 04:35 PM

Re: hello all
 
hey pauly,
welcome to the club,,,,

Mark

Archena 10-01-2009 05:49 PM

Re: hello all
 
You live on a golf course -- yep, you should be insane enough to try building an oven yourself...

Welcome to the club! ;)

nissanneill 10-01-2009 09:00 PM

Re: hello all
 
Who knows, you could start up a sideline selling pizza to the players, they will come once the smell gets out on the fairways.

Neill

Dino_Pizza 10-01-2009 09:50 PM

Re: hello all
 
Hi Paul, welcome to the Forum.
You say you have a "tiny backyard" but don't let that hold you back. I'm too dumb to ever convert inches to mm's or cm's like the rest of the planet is able to, but I built a 42" oven since I had the space but in hind site, I could have easily gone with a smaller oven if I had to. Easier to build, less materials and still cooks 2 decent sized pizza pies at once. Point is: you can have an amazing Pompeii style oven in almost any size setting. So good luck and enjoy the info and help from everyone here. -Dino


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