#1  
Old 10-24-2007, 07:16 PM
Serf
 
Join Date: Oct 2007
Location: Bozeman MT
Posts: 18
Default Hello with Questions

Ate Pizza from a wood fired oven in Seattle and really want to research building one. I live in Bozeman MT and some of my concerns are as follow:

Finding any hardwoods in MT are like finding the gold at the end of the rainbow. Oak is $400 a cord if you can get it. Does anyone heat with lump charcoal or briquettes to get to temp then stick some type of good hard wood on while cooking?

I think I only have one of these ovens in me to build, so was thinking portable, we are going to sell our home in the next few years and want to be able to take it with me. Was thinking of a beefy metal frame then the oven. Can anyone give me and estimate of how much they think a 36-40 inch dome oven weighs. I have a Kubota L48 that can lift about 2500 lbs with the fork lift attachment.

Thanks in advance, this is a great Forum


Rich
Reply With Quote
  #2  
Old 10-24-2007, 07:47 PM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default Re: Hello with Questions

Welcome

A prebuilt oven, The Toscana comes fully assembled all you need to provide is the foundation (steel stand in your case) and you are ready to cook, after a series of drying out fires. This will top out at 1500 lbs.

http://www.fornobravo.com/PDF/Toscana.pdf

Since these are factory made and shipped from the source they are designed at the optimum standards - no overbuiilding as a home builder will do.


The Artigiano is a modular build and tops out near 750 pounds. Being a kit you need to do more prep work and depending on what you use for the base and insulating layer will determine the final weight of the unit.

check out http://www.fornobravo.com/residentia...rick_oven.html


As for a Pompeii you will need to go to the search engine and try a few combinations of : oven weights weigh...
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
Questions, Questions, Questions Dan94550 Tools, Tips and Techniques 28 10-23-2007 09:10 AM
Hello all.......Oven questions rwiggim Getting Started 3 02-16-2007 07:22 PM
Hearth Questions El Puaco Introductions 12 11-25-2006 11:55 AM
39.3" round cooking surface (Low Vault) Naples style oven QUESTIONS? southpaw Pompeii Oven Construction 0 02-03-2006 09:11 AM
Questions re: cladding and insulation George_in_MA Pompeii Oven Construction 7 01-03-2006 04:38 PM


All times are GMT -7. The time now is 01:33 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC