Forno Bravo Forum: The Wood-Fired Oven Community - Introductions

Hi - I love these Pompeii ovens

voon — Thu, 19 Nov 2009 07:16:18 GMT

Hi, I'm voon.

I stumbled across this site while researching information about building a tandoor oven. Now I am totally captivated by the idea of building one of these lovely Pompeii ovens. I've long wanted a wood fired pizza and bread oven, but I always figured that it would take a master mason to build one, and a huge $$$$ budget. I'm sure that helps, but after reading the free plans on this site, I am fairly certain I can build one too, and for a reasonable amount of money.

Alas, my current home has no space left to build one unless I build on the city's utility easement, which I suspect is not a good idea. So I'll have to save it for my next house, perhaps in about two years.

In the meantime, I'm going to build that tandoor oven. It'll be a portable one built inside of an oil drum, similar to examples I've seen on the net. If I'm successful, I'll build a larger permanent tandoor oven on my patio. That will be far simpler than building a Pompeii oven, but I expect it will still be a challenge for me.

Now I'm off to other parts of the forum to ask some questions about insulation.

Forno Bravo Monterey Bay

james — Tue, 17 Nov 2009 22:51:13 GMT

We are happy to announce the new Forno Bravo facility on beautiful Monterey Bay. The dust is still settling, but we want to share our second showroom location in Northern Californa -- along with a lot more warehouse capacity.

You can find us at:

744 Neeson Rd, Unit A
Marina, CA 93933
800 407 5119 x18
831 384 3800 (direct)

We are the first tenants in a nice new business park at Marina Airport, and we have lots of room to grow. This is also the location for Forno Bravo Expo.

We now have a showroom with ovens and tools on display in Windsor, CA -- but all of our warehousing and inventory has moved to Monterey Bay.

Both showrooms are open by appointment to see ovens and tools (just call ahead and book a time), and you can pick up your oven or accessories in Marina.

James

Belated Introduction -SW Ontario build

jurassicjockey — Tue, 17 Nov 2009 11:53:16 GMT

After asking a couple of questions over the last few months, it's about time that I introduced myself. Located in SW Ontario, Canada (west of Toronto), I've been perusing the forum for the last year, reading about everybody's builds. I downloaded the Pompeii plans (many thanks for both those, and this forum James). I had planned on starting early summer this year, but life got in the way, and it was mid fall here before I got a chance to get going. I knew that I needed the weather gods on my side to have any chance of having the dome done before winter, and this year they were. I finished up the dome yesterday, and am starting to plan out the upper enclosure. Temps below freezing last night, so I've been keeping the halogen light on inside, and the dome wrapped up with the remnants of a pool solar blanket to keep the mortar temp up. Seems to have been working so far. Regrettably I haven't been able to document my build as so many others have. Those threads have been of invaluable assistance. Many times when I wasn't sure how to handle something, a picture would show the way, so my heartfelt thanks to everybody who took all the time to take all those photos. I found a very helpful source of information from a company called Venture Refractories in Brantford, Ontario. Sourced my refractory mortar and insulation from them, and picked the owner's brain for lots of little details.
Anyways, now I would like to get the dome enclosed before winter, so the reading and planning continues. I hear a copper roof calling my name. Thanks all.

Steve

Just started gathering information

trockyh — Fri, 13 Nov 2009 18:47:35 GMT

Hi to all,

Have the area ready to build an outdoor oven. I am gathering information on how best to proceed.
I will do lots of reading of the posts here, before I begin.

Tom

The best way to do a metal chimney?

Loafin — Thu, 12 Nov 2009 22:18:42 GMT

Whats the best way to attach a metal chimney to the firebrick flu??

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Greetings from Santa Fe

mackerrow — Thu, 12 Nov 2009 04:39:33 GMT

Hi, this is Ed. I am taking a deep breath after looking at all the great ovens on the FB site, and the complexity that goes into them. I have just finished pouring an L shaped footer for an outdoor kitchen with a WF oven in the corner of the L. My hope is to get the stand and hearth done in the next week or so, then take my time over the winter building the dome. Some questions I have at this point include:

1) do you really need to insulate the firebrick dome? my local firebrick dealer tells me the outside of his kiln which is at 2000 F can be touched by the hand. I understand about heat retention for hours on end, however, I do not expect to be cooking all day long -- maybe that will change.

2) I have a pretty nice tile saw, radial arm type, that I use for doing rock cutting, however, when I see all the compound mitre cuts in the pictures I am wondering if this MK 10" saw is up the job -- stupid question, but can I just use a diamond blade on a compound mitre saw normally meant for wood, of course it would not be a wet saw.

3) I am assuming it is easy to find vermiculite and perlite, although I have never seen them before in the garden stores. Another option for me might be actual pumice rock? The mountains around my home are loaded with pumice. Anyone ever use pumice for the loose fill?

4) The craftmanship and artwork of the brick domes is beautiful. It is too bad it gets all covered up with the insulation and outer shelter. That is one of my reasons for question 1 above. I may try to build a secondary dome out of pieces of sandstone (flagstone) around the inner firebrick dome. Any suggestions on this?

Thanks, it will be a fun project and I look forward to learning lots more.

Ed

New WFO builder in Adelaide

cabsauv — Wed, 11 Nov 2009 06:06:06 GMT

Greetings,

It great to see some fellow Adelaidians have taken up the challenge. I'm just in the planning and layout stage for my WFO. I've been contemplating pre-cast kit or build my own brick by brick; thanks to Forno Bravo I�m up for the challenge, brick by brick wins out.

I�d like to pick the brains of the local as to where they�ve been successful at getting some of the materials involved. Thus far I�ve sourced the bricks for floor and dome. Now I�m deciding on what to build my combination stand and barbeque area from either Hebal or Adbri � Form Block.

I�ll keep you posted.
Russ

Refractory supplies p/l australia

Johnny the oven man — Wed, 11 Nov 2009 03:27:17 GMT

I am pleased to announce that I have set up my own refractory store in Melbourne. Complete range of bricks, castables, mortars, insulation materials, inc. ceramic fibre and calcium silicate products, etc etc. I can freight anywhere interstate at good rates. Give us call for prices 03 9878 8884. Cheers john

Portable Oven Begins

vthokie — Tue, 10 Nov 2009 02:55:52 GMT

Hi everyone. Four days ago I decided to build a WFO. Then I found this great resource Forno Bravo. Learned a whole lot in a couple days and today I began the challenge of building a portable oven.

Now, I'm not talking about a trailer mounted oven. My goal is to make a functional oven that 2-4 people could load into a truck or minivan. I've been researching to see if anyone else has made one and I've read a lot about people asking, but never came across a finished project.

Hopefully I'll have one.

Specifications/Goals:
Pompeii Style
24" Diameter
<500lbs
Makes deliciously sexy pizza

Progress: Days 11/09/09
Completed frame for insulation layer
rebar reinforcement
removable handles
poured 4.5 inches of vermicrete (10:1 ratio)

So far, I already think I made a mistake. The vermicrete I mixed was wayyy too liquidy. Water has been seeping through the frame and I've lost about 1/2 inch of volume. I sealed the cracks with wax and its not leaking as much, but as water leaks out the vermicrete becomes very uneven.

The galvanized tubing will be removable once the vermicrete sets. The rebar is inset into the frame so that the plywood isn't taking all the weight of the vermicrete. If anyone could give me advice or criticism, it would be greatly appreciated. Thanks for reading.

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Hello everybody!

crazzycat — Thu, 05 Nov 2009 08:57:53 GMT

I am new here so it's an honor for me to be a member of it!

All Fired up!!

scottz — Wed, 04 Nov 2009 01:48:58 GMT

Hey there,
Im Scott from Perth, Australia...and im rapped to find this forum on wood fired ovens. I just completed my oven a few days ago. I was in a kit, but I had a great time putting it together. It is a premolded refactory cement oven and we did our first cook two days ago after firing it slowly for 2 days. After getting the oven up to the right temp ( must admit was excited to see the dome go from black to white for the first time!!) I did burn my first pizza as the floor was too hot!! (opps). Put after some time, the pizzas were very good at the end of the night. I will post some pictures of the oven soon. Next stage is cooking some meat like a joint or something like that. Also cant wait to slow cook some ribs or shanks too!! Any ideas or tips for a first timer would be great. It just the temp im trying to get used to. Cheers

Can you make a wood fired oven from an old iron bathtub?

mackeus — Sun, 01 Nov 2009 18:12:28 GMT

I am going to build a wood fired oven next summer. First I planned to start with an earth oven and then I got this hilarious idea about using an upside-down old bathtub instead. I plan to coat the interior with fire clay as you do with wooden stoves. I plan to cover the bathtub with sand as heat magazine. Is it possible?

Will the enamel over the cast iron be poisonous?

/mackeus

greetings from Adelaide..Aus

Nobby — Sat, 31 Oct 2009 23:04:57 GMT

Hi all

Been contemplating a WFO for a while... decided this summer - its on !

A year or do ago I bought a book by Russell Jeavons "Your Brick Oven" which has inspired my ( as well as eating the excellent pizzas in his quirky restaurant)

if I can work out how to download the plans here ..I am no IT boffin

I have already in an hour or too found useful info on this site...Thanks

regards

Nobby

Servus and Hello from Austria

kanapee — Fri, 30 Oct 2009 04:41:52 GMT

Hi everyone,

I'm so grateful that I've found this forum! I love Pizza, love fresh bread, and so on. Since two years I've wanted an Italian Wood-Fired Oven and I'm quite sure will start the upcoming spring with my project. Now I would like to know what I can do till then.

I already downloaded all five e-Books from Forno Bravo. Could you also recommend books which I should read. I've found the following ones: The Ultimate Wood-Fired Oven Book by Anna Carpenter // Fire Outdoors: Fireplaces, Fire Pits, Wood Fired Ovens & Cook Centers by Tina Skinner and Melissa Cardona.

Also, I probably attend the workshop "Wood-Fired Workshops at Mary G's Artisan Breads" while I'm in Ontario, Canada. Is there anything else I could do to improve my knowledge how to build an Italian Wood-Fired Oven? Sure planing is important and I will also do so during the winter. I think I'm going to start with a 42", I assumes 4 12" pizzas fit in there at once.

I'm excited and looking forward to a fun time.

So long, all the best to you,
Kanapee

Hello from Long Island

dsgreco — Wed, 28 Oct 2009 02:09:16 GMT

I have been lurking for weeks.....I am ready to make the plunge. I live within an hour of so many great places to get pizza and I eat a lot of it. I still feel the need to make my own at home. Thanks to everyone on the forum for providing so much great information. I really feel ready to get started. The slab is already in place (the backyard came that way) so step one is already complete!

Doug