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Brick Oven - Forno Bravo Forum: The Wood-Fired Oven Community



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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Brick Oven

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  • Brick Oven

    Hello everyone!
    I've been lurking on this site for quite a while, and much more so while I was building my oven last summer. Now that I've finished construction, I wanted to share the pictures of my pet project.

    This oven is in West Hartford, CT.
    The oven was built using Alan Scott's plans and dimensions, and various minor tweaks according to Rado's plans and from the forums of this site. The design inspiration is from Brick Oven Tampa. This oven was built over 6 months, starting April '08 and finished September '08. The entire oven was constructed by me, using masonry how-to books from the library, and by asking lots of questions at the local masonry supply store.
    Last edited by WestHartfordBrickOven; 05-08-2009, 08:49 AM.

  • #2
    Re: Brick Oven

    Very nice! I like the tiles, and that pizza looks mighty tasty.
    Picasa web album
    Oven-building thread


    • #3
      Re: Brick Oven

      Welcome! Great looking oven.

      Since the design is a little different than what we are used to could you answer some questions for us?

      How long does it take to get it up to pizza temp (750 or so)?
      How long does it stay hot after (do you use a door?)
      Is there insulation under the hearth or over the dome?

      Again Welcome to the forum and congratulations on a good looking build!
      My Oven Thread:


      • #4
        Re: Brick Oven

        Thanks for the welcome, guys!

        How long does it take to get it up to pizza temp (750 or so)?
        Since I tend to overbuild pretty much everything I touch, I've overbuilt this oven as well, and it takes a while to get up to that heat. It takes about 4-5 hours for it to get up to 750. This data is from a thermocouple buried about 1.5" in the dome bricks. It's so massive, I have to fire it for about 6 hours prior to cooking, so I don't have to worry about dropping temps.

        How long does it stay hot after (do you use a door?)
        I don't use a door, but I probably should make one. I can bake in it the next day after a good firing. The hearth bricks are really warm to the touch 2-3 days after a firing.

        Is there insulation under the hearth or over the dome? There's TONS of insulation. The hearth is standard firebricks, on top of about 4" reinforced concrete on top of 5" vermiculite/portland cement mix.
        The dome is firebricks, surrounded by about 5" reinforced concrete, surrounded by 5" vermiculite/portland mix.