Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

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

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 12-28-2006, 05:19 PM
Master Builder
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 999
Default covering your oven?

Do you try and cover your oven when not in use? Mine is outdoors and I'm thinking about something to cover the chimney....but do you cover your oven when not in use to "keep it dry"? Mine is coated with cement so I'm just wondering...Jim
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2  
Old 12-28-2006, 05:35 PM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,377
Default Re: covering your oven?

Jim,

I built my oven as a freestanding building with a house-like roof and a portico. It's really necessary to keep the masonry as dry as possible, so I'd cover it in some way, perhaps with a shed roof. I haven't found it necessary to cover my chimney opening at the top, but that would depend entirely on the type of oven you have.

Jim
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 12-31-2006, 07:21 AM
Master Builder
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 999
Default Re: covering your oven?

Thanks....my oven is nestled into the corner of a patio area outside between two concrete walls. I covered it with a double cement layer to shed the water. The only place water can enter the oven is the chimney or door area. If I cover the chimney I can keep the water out there. The small hearth area should not be too much of a problem since it's in the sun all the time but now I'm thining about something there as well to shed the water and keep it dry.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl 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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 29 11-15-2008 02:41 AM
Oven Curing james Firing Your Oven 84 10-19-2008 10:54 PM
All things being equal Lester Newbie Forum 9 09-25-2007 07:38 PM
Red Clay Brick Oven in the Philippine Islands jayjay Introductions 1 11-06-2006 01:23 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 9 09-20-2006 10:20 PM


All times are GMT. The time now is 11:18 PM.

Home | About Us | Our Suppliers | 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 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33