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Forno Bravo Forum - The Pizza Oven Installation... - www.fornobravo.com | Site profile
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Posting activity table on Forno Bravo Forum - The Pizza Oven Installation and Cooking Community:
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3 Months
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Threads:
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172
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787
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2,664
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Post:
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400
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2,255
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7,957
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Rating - The position measured by activity among all forum sites tracked by BoardReader.
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Top authors on Forno Bravo Forum - The Pizza Oven Installation and Cooking Community during last week:
user's latest post:
How to tell if your yeast is bad
Published (2009-12-08 11:59:00)
that is toooo funny.... Thanks for getting coffee all over my keyboard from me spitting it out... Cheers Mark
user's latest post:
Hard to believe
Published (2009-12-08 13:21:00)
Les, Same storm as the one that hit you, but we only for about 4 inches. But it is the most we have had here. It is also 24 out now, the coldest I've recorded the 5 years we have lived here. My oven building is on hold. Tom
user's latest post:
New FB Oven Assembly Animation
Published (2009-12-08 19:39:00)
Quote: Each Forno Bravo modular oven kits is complete I think you mean to say each kit is complete, or each of the kits are complete. Good looking product.
user's latest post:
A winter Sunday routine
Published (2009-12-07 08:46:00)
Quote: I wish we had grand kids before we had kids I agree with you, in fact I have said on many occasions that the whole having kids and then they get married is all wrong. I believe that the whole system should be reversed in that they should have kids, before they are our own kids. At least they would then appreciate what we went through to get them a grand start in life. One of my employers has two almost useless and expensive sons (over...
user's latest post:
New FB Oven Assembly Animation
Published (2009-12-08 20:20:00)
Thanks Dmun -- I'm the human typo generator. The new products are doing really well, and I like the design a lot. James
user's latest post:
Hard to believe
Published (2009-12-07 19:37:00)
Hey Les! Look on the bright side. Your grill can double as a refrigerator so you don't need to worry about your cheese melting in the sun! Wow! That is a lot of snow. I didn't think Carson City could get snow like that! Stay warm! Jay
user's latest post:
Dave's Northern Virginia...
Published (2009-12-08 23:46:00)
The flue is done. I think it will draft pretty well. At no point is the flue area less than inside the pipe. Weather permitting, tomorrow I will add some mass to the dome. Then I will start reading threads about curing. I probably won't insulate until next year when I finish the enclosure.
user's latest post:
Is it possible to build...
Published (2009-12-03 22:53:00)
Quote: Originally Posted by Chefkat and you can easily fit a 25 to 30 pounder on a full size sheet pan that would be a (smaller) suckling pig right?
user's latest post:
What to Drink with Pizza - Page...
Published (2009-12-03 20:31:00)
Ask her if it tastes like Germoline. It's not that I don't like it - it just tastes like antiseptic...
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Top 10 active forums on Forno Bravo Forum - The Pizza Oven Installation and Cooking Community during last week:
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Top 10 forums on Forno Bravo Forum - The Pizza Oven Installation and Cooking Community:
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- 9,311 posts
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- 4,576 posts
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Getting Started
- 4,533 posts
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- 2,847 posts
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- 2,837 posts
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Tools, Tips and Techniques
- 2,714 posts
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- 1,678 posts
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Design Styles, Chimneys and Finish
- 1,662 posts
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Hearth Bread and Flatbread
- 1,630 posts
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Latest active threads on Forno Bravo Forum - The Pizza Oven Installation and Cooking Community:
Started 1 day, 18 hours ago (2009-12-09 05:47:00)
by james
I know this is pretty weak, but I have cooked in my FB Casa oven in Florence in sub freezing (just) a number of times -- though definitely -10C. :-) Although it did lightly snow a couple of times.
You could tell that it was colder outside, and you had to work harder to bring the oven up to temperature and keep it there.
To this day, those parties are a fond memory.
OK -- I want to hear ...
Started 2 months ago (2009-10-08 15:45:00)
by papavino
I know it can handle 750 g of flour. We have the smaller of the two KA mixers, but it looked like it still had some room for added capacity. It did rock a bit as the dough moved around the bowl, though.
Started 3 days, 4 hours ago (2009-12-07 19:37:00)
by Wiley
Wow! The accumulation on the top of the dome is certain proof your oven is well insulated! We had a light dusting of snow as well, about 1/2 inch. Looks like winter has truly arrived:-)
Bests,
Wiley
Started 3 months, 1 week ago (2009-08-30 16:40:00)
by dmun
Any sort of fired clay brick or terra cotta flat tile could be used to build an oven. Refractory mortar may be out of the question, but ovens have been successfully built with a mixture of clay and sand as mortar, and I'm sure that by the time it had been heated to baking temperatures a few times that any bacteria would be killed off. The thing with any clay oven is that it needs to be kept ...
Started 8 months ago (2009-04-08 00:26:00)
by james
Very nice Les. Thanks, that's a good record. We should all do more Tuscan white beans. :-)
James
Started 7 months ago (2009-05-10 23:54:00)
by vintagemx0
So far, the digging has been the worst!
We had a delivery of blocks this weekend and installed four of the five rows. The fourth row blocks are only filled half way with concrete in order to facilitate a beter bond with the fifth row. We waited to do the fifth row because of the extra time/work that will go into it. It will need to be notched for the bond-beam, front three spanning blocks ...
Started 2 days, 4 hours ago (2009-12-08 19:39:00)
by dmun
Quote:
Each Forno Bravo modular oven kits is complete
I think you mean to say each kit is complete, or each of the kits are complete.
Good looking product.
Started 3 months, 1 week ago (2009-08-31 01:05:00)
by dmun
Looking good. Tell us about those narrow tinted concrete blocks. They look great.
Started 4 weeks, 1 day ago (2009-11-11 10:36:00)
by nissanneill
Good on ya Dave. It looks you've got it well under control!
Neill
Started 1 month, 1 week ago (2009-11-02 06:06:00)
by metalmaster
we got some more work done this weekend.
cut the soldier course with the water cooled chop saw.
set the floor bricks, and set our soldier course for a trial run.
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Hot threads for last week on Forno Bravo Forum - The Pizza Oven Installation and Cooking Community:
Started 1 week, 1 day ago (2009-12-02 01:11:00)
by james
Hey STSECC,
Sorry that we didn't respond to this.
A standard brick oven makes a great grill. You can slide a Tuscan grill inside the oven, and use both wood coals and the heat of the oven for great grilling.
We the weight of the oven, you wouldn't want to try to move/remove the top -- but no worry.
James
__________________ To view links or images in signatures your ...
Started 4 weeks, 1 day ago (2009-11-11 10:36:00)
by nissanneill
Good on ya Dave. It looks you've got it well under control!
Neill
Started 3 weeks ago (2009-11-19 05:31:00)
by dusty
Nice work. Keep up that pace and you will be baking before you know it.
dusty
Started 1 week, 2 days ago (2009-12-01 22:56:00)
by mr g
The sand mould had to be able to last for 10 castings so I made it as robust as was practicable. I decided that easiest and quickest way to toughen up the outer part of the mould was to simply apply some old acrylic paint I had lying around. four coats with 30 min drying intervals did the trick. Once it was dry it had quite a tough outer shell. I didn't want to mix cement in with the sand ...
Started 2 years, 4 months ago (2007-07-27 05:24:00)
by jahysea
Oh, and by the way guys and gals.. I would think it obvious. The Italians have it right, WINE is the perfect accompaniment to pizza.
The sweetness of the San Marzano tomato seems equally well paired with an earthy Pinot Noir (Williams Selyem anyone?), earthy but fruity merlot (Chateau St Jean Sonomoa County?), or even a Cabernet with a bit of age on it. Add some proscuitto or sausage to ...
Started 3 days, 5 hours ago (2009-12-07 18:16:00)
by Pdiff
You might find what you are looking for here. Thought about it myself ... fbmbakingmachines.com
Pdiff
Started 2 months, 3 weeks ago (2009-09-16 15:21:00)
by John K
As I have not laid bricks before so cheated and brought in my bricklayer to build the skeletal structure of the barbecue and WFO base
In relation to the suspended WFO slab I utilised a half brick approach on the final brick coarse that will hide any concrete from view. Internally I have utilised 2 steel lintels for support (over engineered as per everything else I do!!). Steel sheeting has ...
Started 2 months, 4 weeks ago (2009-09-13 11:42:00)
by ThisOldGarageNJ
welcome to the club,,, Nothing like breaking ground.
Started 2 months, 1 week ago (2009-10-03 15:11:00)
by glindhout
Since our deck is behind the house, cantilevered over a large hill, the only way to get materials to the site is through a 4' gate (hence the ATV and trailer which is 3'-11" wide), or by climbing a huge hill through the woods with the tractor.
First we had to stabilize the hill and create a raised area to build the oven pad. A few days later, with over 200 landscape blocks and lots of paver...
Started 1 week ago (2009-12-03 18:45:00)
by RTflorida
I agree completely with Ken. Extremely dangerous and unnecessary. Yes, commercial ovens have them, but they also have extensive & expensive regulating systems as well as commercial fire suppression systems installed.
Building a fire is not hard. The top down method really works well. The key is to start with DRY wood and dry kindling. Personally, I have a of woody plants on my property that I ...
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