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#2
04-13-2006, 09:44 PM
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 Hi Tom, Many of us on this forum are very familiar with those plans, and some of us have built the oven. You could say that the shortcomings of that oven for backyard baking and roasting are what let us to create the Pompeii oven and this forum. There are many good postings here for you to read on that topic. A couple good places to start are here: http://fornobravo.com/forum/showthread.php?t=2 http://fornobravo.com/forum/showthread.php?t=493 We're all here to answer any questions. James
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#3
04-14-2006, 02:04 AM
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| Another good posting I think Drake did a great job explaining his logic here: http://fornobravo.com/forum/showthre...2&page=1&pp=10 More food for thought.... James
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#4
04-14-2006, 02:28 AM
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| James, thanks so much for the reply and info. Looks like I'm going to go the Pompeii oven route. You're exactly correct, I just returned from Italy and saw nothing but the round oven design. One main reason I was looking for detailed plans is that I have some confusion about the details of dome construction on the plans posted here. Everything up to that point seems straight foward to me, but I just can't fully visualize or otherwise grasp how the dome assembly goes. Thanks again. Tom Shands. |
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#5
04-14-2006, 02:36 AM
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| Tom, Isn't it great seeing the ovens in Italy. It all makes so much sense when you see so many of them and how "normal" they are. You can use the Forno Bravo Casa installation guide for some of the details, and there are a lot of very good photos in the forum on dome construction. You should use the flipped hearth described in the updated Casa guide. Enjoy the project and take lots of photos. James
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#7
04-14-2006, 03:11 AM
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| It's here: http://fornobravo.com/residential_pi...izza_oven.html It's the standard guide for installing the Casa ovens. You can use it for footprint, dimensions, the stand, insulating scheme, enclosure, etc. James
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