Forno Bravo's Primavera 60 - Opinions ?

[MilitantSquatter]

I searched the older threads that mentioned/discussed Forno Bravo's Primavera 60 model (and the larger 70 model that requires a different stand and more $) 

Looks great but not in the market just yet (still using the XL Big Green Egg which is certainly serviceable but has drawbacks as well), but maybe...  I'm aware of the modular units as well but might not be a project I can commit time to with foundation,stand etc.

Aside from list price and potential to build one cheaper, I was wondering if anyone else has any thoughts to share (Pro's/con's or other comparable products to consider etc.

Also, does anyone see any issue with the useable cooking space of the 24" internal cooking dia. when space for burning wood is factored in  ?  I have seen the video on FB's website, but hard to tell what size pizza's can be made in there etc. 



Thanks in advance !
Vinny

[Bill/SFNM]

Also, does anyone see issue with the useable cooking space of the 24" internal cooking dia. when burning wood is added to the side ? 

Yes. The radiant heat from coals/fire drops off with the square of the distance. Being so close to the heat source means little differences in distance can have large effects making it much harder to have all parts of the pie cooked perfectly at the same moment. It takes more skill and more attention.

Check out Earthstone. I selected them over all others; but that was about ten years ago when there were fewer alternatives. I don't think FB was around back then or, at least, I wasn't aware of them.
 

[first crush]

I can hopefully share my experience in just a few weeks.  After considerable research and looking at more expensive options I decided on a p60 and it's arriving any day now.  Looked at the p70 also, but by the time I priced out a nice facade for the base, it was more than the oven.  Some good folks here on the forum were nice enough to provide firsthand testimonials.  It gets me in the WFO game to gain experience and i figure I can upgrade some day to a larger oven built on-site when i have more time and $.

I'll provide some insights after I get the hang of the new toy...

-Bill 

[MilitantSquatter]

Thanks guys...

Bill - makes sense regarding closer proximity and more direct deat vs radiant heat.  I saw Earthstone before.. Didn't realize they were outdoor models.. I'll check it out again.   

First crush - I'll look forward to your findings.    I think I'm in the same place as you were regarding thought process on the purchase and budget.

all other thoughts are appreciated.

Thanks again !
 

[thezaman]

i have the 70 and i is a really nice oven. i got a metal stand built for it t a reasonable price. the extra interior space and lower dome were the reason i chose the 70.

[dellavecchia]

I have the P70, and agree with Larry that the lower dome height gives it more of an advantage in the neapolitan tradition. But the P60, from all accounts I have heard, can produce pizzas just as well with a little more attention. The stand came from a local blacksmith, and added around $700 to my price tag. I think I could have found a better price if I looked around.

John