#1  
Old 01-14-2010, 01:43 PM
Bartondad's Avatar
Peasant
 
Join Date: Jan 2010
Location: Boring, Oregon (The Great Northwest)
Posts: 28
Default Whoo Hoo I Think I Get It!

My name is Thom and I live in the Portland, Oregon area of the northwest. I have long desired to build an outdoor kitchen and area for entertaining. Simultaneously I fell in love with wood fired pizza at a local joint. As often happens a great idea was born.
In my Googling I came across Forno Bravo and am amazed at the ideas and creativity that is shared here, I'm sure I will take advantage of it. There is nothing like it anywhere.
This Spring (early) I will begin work on a 36"to 40" oven as the center piece and hopefully be ready for Pizza parties in early summer. Already I have gleaned (read that: swiped) ideas from some of you and the plans are coming together. I promise pictures from the beginning, to hopefully contribute to the forums.
Thanks-
Thom
PS- Any Portland builders out there?
Reply With Quote
  #2  
Old 01-14-2010, 02:20 PM
Fairview WFO's Avatar
Laborer
 
Join Date: Apr 2009
Location: Texas
Posts: 68
Default Re: Whoo Hoo I Think I Get It!

Thom, I agree this is a great resourse and I think everyone "gleans" info off each others experiences. I was in the same boat a year ago and I'm glad I added an oven to my outdoor kitchen. I use it more than the grill and it's really great for entertaining. More fun for eveyone that standing around a grill

Good luck designing and keep asking questions.
Attached Thumbnails
Whoo Hoo I Think I Get It!-img_1367.jpg  
__________________
____________________________________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 01-14-2010, 03:04 PM
JMT's Avatar
JMT JMT is offline
Serf
 
Join Date: Jan 2010
Location: Central Victoria
Posts: 12
Default Re: Whoo Hoo I Think I Get It!

Hi Thom,

I joined the forum today as I recently completed my oven.
I am in Central Vitoria, Australia
I have built it from 130 year old mud bricks in a 'beehive' design.
Tonite will be my 10th firing (pizza's for my in-laws) and I am getting the hang of it.
I have photo's showing construction from the start if you are interested I will post.
Good luck
Cheers
Reply With Quote
  #4  
Old 01-14-2010, 04:09 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Whoo Hoo I Think I Get It!

Hey Thom,

It's great to see your enthusiasm on deciding to actually do an oven. Every bit of it is an exciting process (unless you give yourself a ridiculously short time frame to do it, but then again, what's the point in dragging it on forever )

A 36"-40" oven sounds great. I built a 42" last year because it was a big round number and that's the "larger" size most used but in hind-site a 39"-40" would would have suited me fine.

There's at least 1 Portland builder out there I know of but it's so cool when you get a bit of advice or encouragement from someone in Australia, Europe or anywhere else too.

Happy building, Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 01-15-2010, 06:35 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Whoo Hoo I Think I Get It!

Hi Thom!

One meter is a really nice size and that is essentially what you are building. Perfect IMO for most. I would strongly encourage you to plan to put a roof over the oven and any horizontal surfaces (ledges) around the oven to reduce water problems. Welcome aboard and good luck with your oven/kitchen!

Jay
Reply With Quote
  #6  
Old 01-18-2010, 06:45 PM
Apprentice
 
Join Date: Apr 2009
Location: Portland, Oregon
Posts: 122
Default Re: Whoo Hoo I Think I Get It!

Hi Thom,

Welcome to the club! We live in the Rock Creek area of Portland and built our oven last spring/summer. You're already off to a great start by realizing the value of this forum. There's areas where you won't want to compromise (firebrick, mortar, insulation), but as far as styling goes, there are no limits. We are by no means experts, but if you want to visit some time and talk ovens, feel free to PM me.

Best of luck this spring!

The Morgans
Reply With Quote
  #7  
Old 01-19-2010, 02:59 PM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Whoo Hoo I Think I Get It!

Welcome Thom.

I'm not in Seattle but am just across the water on Vancouver Island.
Reply With Quote
  #8  
Old 01-20-2010, 01:45 PM
Bartondad's Avatar
Peasant
 
Join Date: Jan 2010
Location: Boring, Oregon (The Great Northwest)
Posts: 28
Default Re: Whoo Hoo I Think I Get It!

Thanks all. I will begin posting photos and updates as I begin to purchase material and extend my patio for oven/kitchen space. Probably about April I will bobcat and pour concrete (it rains here until then) and then the fun begins.
Reply With Quote
  #9  
Old 01-28-2010, 06:55 PM
Peasant
 
Join Date: Jul 2009
Location: Melbourne Australia
Posts: 39
Thumbs up Re: Whoo Hoo I Think I Get It!

Thom,
Welcome to the club mate, this site is priceless and the information you will receive will be phenomenal should you have any queries. I just finished the dome of my WFO (Wood Fire Oven) and at first I made a jig as it was originally going to be a 36 inch WFO. Just my opinion but before you start mate forget about the 36 inch and stick with 40 inches from the get go.
I ended up making mine 38.5 inches that's inside the dome (cooking circumference) I would of made it 40 inches but I already poured the foundation and had everything set as a 36 inch oven, I was so happy that I could make it that extra 2.5 inches bigger in circumference, it's incredible how much room you gain with just that little more space. I would say 38 to 40 is absolutely perfect for ALL types of cooking. When you start getting bigger then 40 inches I personally think it's far too big, unless you are continuously going to use it to cook for tons of people then yes I can understand going bigger, but you will find in most cases it's more cozy and intimate having around 10 to 15 people over or in most cases less and a 40 inch WFO is more then adequate.

Good luck mate
Dean
Reply With Quote
  #10  
Old 01-28-2010, 07:26 PM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Whoo Hoo I Think I Get It!

You are in very good company here. People with hands-on experience that are prepared to share info and learn as well. No manual/book or other resource that I know offers all that and more for FREE!!

Enjoy and participate!!!

Rossco
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



All times are GMT -7. The time now is 05:53 PM.

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