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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-02-2013, 08:21 PM   #16
Gulf
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super sweet oven gulf! i must say though, that it looks a bit on the evil side as far as ovens go.
Thank's but, what ever would make you think that .
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Unread 10-02-2013, 08:24 PM   #17
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That would be a fine starter for pizza. When you decide that you want more, log into Fornobravo.com. You can buy a real "ready built" from them. Or, learn how to make one from scratch with local materials. This is my work in progress.




After the oven cools down from the pizza temps, you can bake bread, cakes, pies, roasts, brisket, etc. etc. Several days of cooking on just one firing. If it built and insulated right
Don't let the looks of my build scare you off. There are a lot of simpler builds on this site that cook just as good as mine. Maybe better.
That is one beautiful site.Worked in several rests. with that style oven back in the 80`s.For the last 20 years I have been selling the wood to rests. for ovens and grills.
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Unread 10-02-2013, 08:32 PM   #18
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congrats !!! and good luck...

If you have an infrared thermometer, I would love to know what you get the stone temp up too without any modifications..

also would love to see a pic of the first pizza using it without any modifications
I will post my results. I plan on trying with no mods. Only one I may do is the bearing mod, maybe. That might not be needed. Some people may have been mounting the motor wrong.
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Unread 10-02-2013, 08:40 PM   #19
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Quote:
Originally Posted by Gulf View Post
That would be a fine starter for pizza. When you decide that you want more, log into Fornobravo.com. You can buy a real "ready built" from them. Or, learn how to make one from scratch with local materials. This is my work in progress.




After the oven cools down from the pizza temps, you can bake bread, cakes, pies, roasts, brisket, etc. etc. Several days of cooking on just one firing. If it built and insulated right
Don't let the looks of my build scare you off. There are a lot of simpler builds on this site that cook just as good as mine. Maybe better.
Yea I wanted a brick oven but the price was to steep now. My buddy was going to sale me his Forno Bravo 60, I think 60. I opted out for now.
That is one sweet build.
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Unread 10-02-2013, 09:05 PM   #20
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Yea I wanted a brick oven but the price was to steep now. My buddy was going to sale me his Forno Bravo 60, I think 60. I opted out for now.
That is one sweet build.
The FB "ready builts" are nice. And they are proud of them $$. I guess they are worth it for someone who has more money than time. But, The most fun that I have ever had (with my pants on ) was building a pompeii oven from scratch. A simple pompeii oven can be built from locally sourced materials. If someone plans it right, and keeps their eyes open for old brick, blocks, fire brick etc. on CL or the local paper: one could be made for cheap. Not counting labor, which will be intensive, but one hll of a lot of fun!
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Unread 10-02-2013, 09:09 PM   #21
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Thank's but, what ever would make you think that .
skull not visible in previous pics. comment was based on this

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Unread 10-02-2013, 09:22 PM   #22
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skull not visible in previous pics. comment was based on this.....
I was just kiddin' when I added the skull, Bill.

When I read your reply, I thought of the pic of my blast door. I just couldn't resist it .
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Unread 10-02-2013, 09:22 PM   #23
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I was just kiddin' when I added the skull, Bill. When I read your reply, I thought of the pic of my blast door. I just couldn't resist it .
touche' :D
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Unread 10-02-2013, 11:47 PM   #24
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If you are looking for an all around cooker I wouldn't get the Blackstone.
The keg or akorn, ceramic and weber kettle are all more versatile. I will use it for pizza and test a steak out.

I make pizza once a week so this will get its use.

Not really looking for an 'all around' cooker. I mean, I am in a sense, but my big push is for high heat baking/pizza making. I've got the W.S.M. and the Kettle as it stands right now, and a cheap offset as well. The Keg is pretty much a done deal at this point, but still interested in how this sucker works out for you.
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Unread 10-03-2013, 09:05 AM   #25
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I was interested in it, rotating stone is cool, hope there is a way to turn it off thou, getting a pizza off a peel quickly onto a spinning surface might be tricky!

On the weekends I cook in a Le Panyol commercial brick wood fired oven, I LOVE IT!

Definitely interested in a forno bravo when there's room for one at the house
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Unread 10-03-2013, 11:53 AM   #26
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Nice build Gulf! Clean, spherical dome.....did you use a form or the indispensable tool?
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Unread 10-03-2013, 07:02 PM   #27
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Nice build Gulf! Clean, spherical dome.....did you use a form or the indispensable tool?
Thank's Carbon,
Yes, I did use an I.T. for the fire brick portion of the dome.


The brick on the exterior of the dome that you see are actually brick floor splits which were later grouted. They are adhered to a stucco layer with thinset.



The stucco layer is separated from the fire brick by about 8" of insulation (4" ceramic fiber blanket and about 4" of vermicrete). I used a swinging plywood form to true up the vermicrete layer to make the exterior a perfect sphere.



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My oven is a little on the extreme side. There are plenty of great looking and excellent working wood fired pizza/bread ovens that have been built by folks without any prior experience.

My sincere apologies to jsperk for the hijack. I started researching wood fired ovens after Hurricane Katrina. We spent about 2 and a half weeks eating 3 meals a day cooked by charcoal. I was looking for any alternative to charcoal that did not require, electricity or gas. Between FornoBravo and The BBQ Brethren, the next one should be a lot more palatable .
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