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New Forno Bravo Forum Feature
Forno Bravo Forum Community,
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.
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.
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!
Welcome, there are many talented and generous builders on this site. I recommend that you look over a lot of the veteran as well as some of the newer builders as they have a wealth on knowlege. Great thing about living in South FL is that you can build year round. I started mine in Oct of 08 and finished around the following Jan.
I think what you are proposing is a rectangular oven 3'X6' with a 3' height with 2" thick walls. That is much bigger than anything anybody on this site is building for home use. It sounds like you are planning on refractory cement for the inside of the oven, then a layer of insulation with rebar in it, and fire bricks on the outside. Your insulating layer needs to be on the outside of the oven, then either firebricks or refractory cement for the inside of the oven, but not both. My recommendation is to download the free Pompeii plans, read them thoroughly then adapt the concepts to a rectangular oven if that is what you are intent on. Good luck.
Im not explain well my complete idea becouse that not was the question, but, if you divide in 4 a half oval/circle , the sizes of each part Of the dome, " I want to do " , will be around 3 foot from one edge to another edge, and I will do that, with a pre-cast/framework/molds and mortar with Leca.
The outside of this parts I want to do it with mortar cement Type N plus Leca, that make each pice light , also on the inside side of each part I will apply a coat / layer of refractory mortar ( type N plus fireclay) and thin fire bricks on this coat.
I already download the free manual. Also already have the firebricks, fireclay and fiber to reinfore the mortar.
But im asking about the mortar proportion of the Lightweight concrete, it is made with Leca, and also the leca is an insulator (%50 more insulation).
For the heart of the oven I not have problem, only is with the dome, I want to know, or some advices, if this idea will work, and also the proportions of the Leca I need will use, I think is 2. Also if I replace the leca for perlite or vermiculite I will have the same results ( lightweight and insulation).