Happy October! In this edition of the Wood-Fired Newsletter, we're talking temperature. No, not the changing temperatures that come along with a new season. We're focusing on the temperatures inside Forno Bravo ovens: how to manage your fire and oven temperature, how heat works in a wood-fired oven, what type of food cooks best in which cooking environment.
In other heat-related news, we're excited to add three new products to the Forno Bravo store that make testing your oven's temperature a snap: a new infrared thermometer accurate up to 1112ºF, a large dial thermometer with a 9' cable to measure the temperature of the oven floor or dome, and another dial thermometer specially made for installation on an oven door. Don't forget to see below for a special offer!
Of course, for those of you who prefer a more manual, hands-on (literally) method for testing your oven's temp, we'll give you some tips in that area as well.
So while we at Forno Bravo certainly can't control what's happening to the temperatures outside, we can help you manage what's going on inside your oven.
Finally, we hope you'll take a minute to mark your calendars for a special event: The Forno Bravo Expo 2010 – The First Annual Wood-Fired Oven Bash! Taking place in Monterey, Calif., on Feb. 20-21, 2010, the Expo will bring together wood-fired oven aficionados from around the world. With expert presenters on pizza, Italian ingredients and oven design, the Forno Bravo Expo 2010 is sure to be the premier wood-fired event of 2010. For updates on the event, "fan us" at our new Facebook page! We'll be sending more details around on the event soon, so stay tuned.
P.S. While you already know how fun wood-fired cooking can be, not everyone has experienced that great pleasure. We'll get there one person at a time, so please take a moment and forward this newsletter to a friend.