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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harro 07-13-2012 05:51 AM

Newbie from Australia
 
Gday from Brisbane, Australia.

Newbie when it comes to WFO's, trying to read and learn a lot fast as i'm underway with an outdoor kitchen that will feature a wood fired grill (Argentinean style parrilla) and a mini-oven above the fire - still trying to work out how i'll do that though.

Sorry im not a genuine pizza dome builder but hope i'll be accepted anyway!

Have posted some question threads in Australia and Other oven types forums, hope to get some feedback.

Cheers.

david s 07-13-2012 01:11 PM

Re: Newbie from Australia
 
If I understand your design correctly then your oven will not be insulated so will lose heat rapidly unless fire is maintained. I think it will work ok for baking and roasting, but doubt you'd get enough heat in the top to cook pizzas well. You may end up with a floor that's hot enough, but the top not so.can you post a drawing?
Yor bricks are going to take around and hour to soak with heat, more for high temp cooking.(over300C)

nissanneill 07-13-2012 07:04 PM

Re: Newbie from Australia
 
Welcome aboard Harro ,
you've come to the best forum to answer all of your questions. Please don't just build your outdoor kitchen oven without proper insulation as it will be seriously restricted in what you can do and for how long you can use it let alone the increase heating costs in fuel.
Enjoy.

Neill


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