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7 years in the waiting i get to start my 42" pompeii - Forno Bravo Forum: The Wood-Fired Oven Community

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7 years in the waiting i get to start my 42" pompeii

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  • Hey there jr I was lucky enough to get my bricks cut into thin slices for 20 but I supplied the brick.I got 3 square meters of them I just cut them into half brick size. I did run out and had to cut another 1.5 square meters worth I had plenty of brick left so I just cut the ends off to save messing about only getting 2 from each brick instead of 4 it didn't take to long
    link to my effort http://www.fornobravo.com/forum/f8/7...art-20707.html


    "95% reading this forum 5% building"

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    • I've had a few drying fires over last week and cooked a few things to try it out I've a had a few problems with wood but I'm getting there.I also had a door made it's going to get tested tomorrow so il post the results it's 4 inch thick filled with left over fibre insulation all from 5mm stainless with detachable handles so I can change if I need I used some 3 year old oak scraped sanded and oiled to fix to them this time see how long they last just takes the edge off the steel look
      link to my effort http://www.fornobravo.com/forum/f8/7...art-20707.html


      "95% reading this forum 5% building"

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      • Nice door Lee - enjoy the shine while you can - after you damp down a few fires it'll get nice and black on the inside
        My build thread
        http://www.fornobravo.com/community/...h-corner-build

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        • After using the oven for a few months now I am addicted I think I have used my house oven only twice in 3 months I've gone through a load of wood but well worth it for some of things that have come out of it just mouth watering my favourite thing is cooking on the oven with no flame, door on listening to the meat hissing away, full chickens sizzling after 10 mins it's crazy. The heat retention has been fantastic one fire keeps it hot all week still at 50c seven days after fire. Here is a load of pics of just some of the food I've cooked all under the influence of Stella Artois!
          Last edited by leetheldc; 08-14-2017, 08:44 AM.
          link to my effort http://www.fornobravo.com/forum/f8/7...art-20707.html


          "95% reading this forum 5% building"

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          • And some more!
            link to my effort http://www.fornobravo.com/forum/f8/7...art-20707.html


            "95% reading this forum 5% building"

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            • And just a few more
              link to my effort http://www.fornobravo.com/forum/f8/7...art-20707.html


              "95% reading this forum 5% building"

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              • And just a few more
                the last pic is some crazy pallet wood I salvaged from my crates that my pavers came in all hardwood from India sanded and oiled it looks great
                link to my effort http://www.fornobravo.com/forum/f8/7...art-20707.html


                "95% reading this forum 5% building"

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                • I also added this to back reveal of the door it makes for a great snug seal when you close the door. You can here the heat suction stop when it's pressed up tight I remember reading about this stuff in " show us your door" thread I think it was David s who used it cheap and works great would definitely recommend to all this was the only one available in uk but many more on USA sites
                  link to my effort http://www.fornobravo.com/forum/f8/7...art-20707.html


                  "95% reading this forum 5% building"

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                  • Great looking food.......Hey Gulf and I are all about repurposing, that hardwood pallet wood looks great.
                    Russell
                    Build Link............... Picassa Photo Album Link

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                    • The oven and the meals look awesome Lee! I especially liked the way you staged and set up your photos to see the table presentation--loved the "lobster surfing" pic. Next, you need to try some cookies and/or biscotti...they really do well in the baking chamber.

                      Thanks for sharing your build and cooking success!
                      Mike Stansbury - The Traveling Loafer
                      Roseburg, Oregon

                      FB Forum: The Dragonfly Den build thread
                      Available only if you're logged in = FB Photo Albums-Select media tab on profile
                      Blog: http://thetravelingloafer.blogspot.com/

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                      • Lee,

                        There ain't much that I can add to what's already been said. I can certainly relate to the "addiction". The thing about building a WFO is, that it is not like many other interests that come and go. The learning curve is very forgiving. The first food that comes out of it is great! And, it only gets better. The more you cook in one the more you want to experiment. Now, how about going into a little more detail (recipes) of the included food "pron" pics .
                        joe watson

                        "A year from now, you will wish that you had started today "

                        My Build
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                        • Originally posted by UtahBeehiver View Post
                          Great looking food.......Hey Gulf and I are all about repurposing, that hardwood pallet wood looks great.
                          Be extra careful with burning pallet wood. You have no idea if it has been treated and with what chemicals. Most countries have strict rules about timber that enters their country so it's safer to assume that it probably has been treated. Personally I'd never use pallet wood.
                          Kindled with zeal and fired with passion.

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                          • Originally posted by david s View Post

                            Be extra careful with burning pallet wood. You have no idea if it has been treated and with what chemicals. Most countries have strict rules about timber that enters their country so it's safer to assume that it probably has been treated. Personally I'd never use pallet wood.
                            I think the OP used it for paneling, not for burning. Looks pretty cool.
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