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Marcel's Pompeii Oven photos Part 3 - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Marcel's Pompeii Oven photos Part 3

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  • Marcel's Pompeii Oven photos Part 3

    #13

    (M) Here is an image of the poured Insulating Hearth.

    (M) I'm off to buy the first 100 fire brick after this posting.

    (M) Be sure to check the Specs. on your local supplier's "fire brick". I had to chase down the manufacturer of Clayburn bricks, have them send me 5 Spec. sheets on 5 different refractory fire bricks they sell. The Alumina and Silica proportions varied among the 5 Specs. from 1/3 AL to 2/3 AL !

    (M) No answer yet to my questions on the use of a thin metal Lazy Susan, &/or the advisability of using Perlite instead of Fireclay-Sand for the thin, non-adhesive leveling layer under the fire brick.

    (M) Note that there are 2 pencil circles drawn on the Insulating Hearth Slab. I decided to move the igloo about 6" toward the rear to allow for a deeper entry and more unloading area at the front.

    ================================================== ======
    "Everything should be made as simple as possible, ...
    but no simpler!" (Albert Einstein)

  • #2
    Looking good. I like the idea of moving the oven back. As long as you have room for enough insulation and the upper wall in the back, you will appreciate the larger landing in the front. Good place to set things going in and out.

    I think Jim answered the vanes and lazy susan idea elsewhere.

    Don't use Perlite between the cooking floor and the hearth. You want those two layers to efficiently share heat, so you should either use clay/sand, or refractory or fireclay mortar to set the floor and get it level.

    Have fun.

    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      marcel,
      i meant for my post advising the use of a multi-vaned form as a response to your lazy susan question. as for the use of the perlite layer---i don't believe such a small layer would do much to insulate. i do think that seting you floor directly on the insulating layer could be a great way to go, as dicussed in another thread.
      -Paul
      overdo it or don't do it at all!

      My 2005 pompeii build

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