web analytics
beginning - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

beginning

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • beginning

    Hi
    I am new to the forum. I am starting a pizza oven project and I have some basic questions about what I intend to do.
    1. Are the advantages of a circular dome worth the difficulty of construction as opposed to a barrel vault oven?
    2. Has anyone used "wonderboard" or "hardybacker" to construct the outside [not the fire brick inner core] of the oven {to hold the vermiculite insulation}? The cement board can then be tiled.
    3. Are there any problems with a firebrick floor joints when making the pizza?

  • #2
    Re: beginning

    Originally posted by Smiriglio View Post
    Hi
    I am new to the forum. I am starting a pizza oven project and I have some basic questions about what I intend to do.
    1. Are the advantages of a circular dome worth the difficulty of construction as opposed to a barrel vault oven?
    Smiriglio,

    The circular dome really isn't that difficult. Here's why you want a round oven:

    Why Build an Italian Brick Oven | Round Brick Oven Design
    Why Italian Wood Fired Ovens Are Round

    2. Has anyone used "wonderboard" or "hardybacker" to construct the outside [not the fire brick inner core] of the oven {to hold the vermiculite insulation}? The cement board can then be tiled.
    Dozens of us have. Explore this site extensively before starting your project. You will find all sorts of answers and inspiration in the forums and photo gallery.

    3. Are there any problems with a firebrick floor joints when making the pizza?
    Nope. Read the Pompeii oven plans carefully. You will be leveling the bricks when you lay the floor.

    You can view the plans online or download them as a PDF.
    Brick Oven Plans | Build an Italian Brick Oven

    Be sure to keep us up to date on your planning and progress!
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

    Comment


    • #3
      Re: beginning

      Just a note: The few people (like James, the site owner) who've built both think the round oven is easier and better. Building the dome is the dome is generally easier than building the slabs, base, and enclosure, which you have to build with either style oven.
      My geodesic oven project: part 1, part 2

      Comment


      • #4
        Re: beginning

        I guess the biggest problem with these forums is people like me asking the same questions that have been asked many times before. Thank you for the helpful responses and I will search the site thoroughly when I get a chance and I will post my progress, as it happens.

        Comment


        • #5
          Re: beginning

          Smiriglio,

          No problem! The best place to start is the plans. There are a lot of answers there (the plans will also generate a lot more questions!).
          Ken H. - Kentucky
          42" Pompeii

          Pompeii Oven Construction Video Updated!

          Oven Thread ... Enclosure Thread
          Cost Spreadsheet ... Picasa Web Album

          Comment


          • #6
            Re: beginning

            I went looking for high temp insulation yesterday and found 2600 degree refractory brick which is essentially ridged silica foam. Could these be used under the floor bricks of the oven to provide both a flat platform and insulation?

            Comment


            • #7
              Re: beginning

              i do believe so....they are the lighter insulating firebrick right? But you want 4 to 6 inches....how much are they?, might be cheaper for an insulating layer pour with the vermi/perl crete mortar.
              Sharing life's positives and loving the slow food lane

              Comment

              Working...
              X