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  • just new

    hopefully I'm doing this right....just new to this group...out of Pgh, PA

    1st question......anyone in the group from my area
    #2..................I have a line on used firebrick.....any thoughts out there
    #3..................anyone ever construct the dome with holes for adaption of spit cooking........like maybe a pig or hind quarter of beef or leg of lamb

    hoping to have this oven done before snow starts flying around here

    thanks
    Last edited by john timulak; 09-15-2006, 07:24 AM.

  • #2
    Welcome!

    For used firebrick, try to find out how they were used before. Bricks from a fireplace are probably low or med duty which is what you want. Bricks from a kiln may be high duty. You don't want those.
    Check out this Brick Primer

    As to the Spit roasting thing, I think most people just put the roast in a pan. I imagine the amount of fat dripping onto the hearth could be a concern even if you could rig it up. There was a discussion about this recently

    Hope it doesn't snow too early in Pittsburg!

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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