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Hello from Portland - Forno Bravo Forum: The Wood-Fired Oven Community

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Hello from Portland

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  • Hello from Portland

    I'm a professional brewer thinking of opening a brewpub branch with a wood-fired oven as the focus of the kitchen.

    One quick question:

    I'd really like to avoid installing a hood vent in the existing location. That's part of the allure of the Forno Bravo. Can I create a diverse and satisfying menu from just the FB?
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