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Steve777 - 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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  • Steve777

    Hi. Thought I'd introduce myself. I am a bread baker (sourdoughs and others) and pizza maker who has been contemplating a wood fired oven for a couple of years now. I have read Alan Scott's and Kiko's books on ovens, and had been debating between the two when I stumbled upon this site and the Pompeii plans. I now think that a 36" Pompeii is really what I had been looking for.

    I've been pouring over the plans, forum and pictures of Pompeii oven projects here, and still have a few questions:

    1. It seems that a modified island hearth (IIRC) might be want I am looking for. Perhaps an additional 1" to 1-1/2" of concrete embedded in the insulating layer. Never having done this (but having poured a bunch of concrete and done masonry some) it seems that one could pour say 2" of insulation vermiculite mix; let it set; setup a ring 1-1/2" high; pour regular concrete for the island; let it set, then remove the ring and finish pouring insulating concrete around that. Or one could even increase the total depth to 10" and thus keep a full 3-1/2" of insulation-crete under the hearth.

    Something like this would give a bit more thermal mass to the floor, but not as much as a full second layer of firebrick. And it would keep an insulation layer around the hearth area, so should help with heat loss.


    2. I am a bit confused that the plans say that a free form build up of the arch is the best way to go, yet several of the picture histories seem to be using foam board forms for the arch. Is the "group wisdom" that the form method is really easier or better?

    3. I have been leaning towards the igloo type outside covering for my stove. But in looking on the forum, it seems that most of the threads have built the standard house-like cover over their stoves. I'm curious as to why that is. Is there more to the igloo vs house covering than just the visual look?

    4. I live in the Colorado foothills at about 8500' elevation. Winters are cold here and it can be quite windy at times too. Any additional considerations I should be planning in to my oven (frost protection for the foundation, extra insulation, opening placement for the wind, etc).