Forno Bravo Forum: The Wood-Fired Oven Community

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Creekbed 02-19-2011 10:29 AM

New builder - intro
 
Hello James,

This is awesome! But I will say my head is about to explode from all the information and I’m out of duct tape! I’m designing an outdoor kitchen and the focal point will be a wood burning oven. I imported a freestanding 56”er (internal dim.) from Italy for my restaurant many years ago, and for a fraction of what they are going for these days. Totally freaked me out when I cured it, got about 15 gallons of water off it. That wasn’t in the instructions or as far as I could tell (my Italian leans considerably towards Spanish) ok, it is Spanish. I am planning on a 42”er for the patio. I am totally amazed by what you have created here! I had no idea that this many folks wanted or even knew about “home wood burning ovens”. I’ve been around them for decades and only know of a few folks that have ever seen one let alone use one. However I guess they are becoming a little more main stream these days with the new (chain) Italian eateries, Brew Pubs & Casinos all having them. Thank you again for this indispensable information – like the tool!

Cheers big ears!

Ciao
John


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