web analytics
New member.. Vermiculite insulation and other questions - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

New member.. Vermiculite insulation and other questions

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

  • New member.. Vermiculite insulation and other questions

    Hello out there
    I have read this forum with interest, and have started work on my oven in Vineyard Haven, mass. At this point I have footing, base, hearth all complete. No pictures to post.. but so far .. it looks like most other pictures i've seen. (I think thats good news).
    Here are a couple of questions:
    1. I'm ready to pour the insulating layer on the hearth. What are advantages and disadvantages if any ( beyond amount) of pouring 3-4 " insulating layer over whole hearth versus in a circle that mirrors the diameter of the oven?
    2. I would like to include a wired built in thermometer. Where do I put the thermo coupler wire? under the floor brick? in oven wall?
    3. I've read with interest about 'the indispensable tool' . Are there folks willing to lend such an item?

    I have a kazzilion more questions.. but they will come as i build upward..
    thank you in advance.. I'm glad to be a part of this band of bakers!

  • #2
    Re: New member.. Vermiculite insulation and other questions

    Hi Victor,

    No need to waste cement and vermiculite where you don't need it.

    Look at my oven #2 for an idea on how to make an indispensable tool. View as a "slide show" to make it easier. Just a hinge, length of wood and a bolt to fasten it to a piece of plywood in the center of the hearth. You can put a lip on it to center the brick if you wish.

    Place a pvc pipe under the vermicrete insulation for your thermocouple wire. Remove the pvc after the insulation cures. Determine the location of the probe so you can facilitate its placement when you do the hearth.

    Best of luck,
    Bob

    Here is the link to my oven number 1 construction photos!

    Here is the link to my oven number 2 construction photos!

    Comment


    • #3
      Re: New member.. Vermiculite insulation and other questions

      "disadvantages if any ( beyond amount) of pouring 3-4 " insulating layer over whole hearth"

      Besides being necessary for a functional point of view, the insulating layer is very porous. Depending upon your final dome cladding or enclosure, this layer can be a pathway for water entering your oven.

      Comment


      • #4
        Re: New member.. Vermiculite insulation and other questions

        Originally posted by victorsee View Post
        Hello out there
        I have read this forum with interest, and have started work on my oven in Vineyard Haven, mass. At this point I have footing, base, hearth all complete. No pictures to post.. but so far .. it looks like most other pictures i've seen. (I think thats good news).
        Here are a couple of questions:
        1. I'm ready to pour the insulating layer on the hearth. What are advantages and disadvantages if any ( beyond amount) of pouring 3-4 " insulating layer over whole hearth versus in a circle that mirrors the diameter of the oven?
        I am new here myself and will freely admit there are others that know a lot more than me, but if I understand right what you are asking I would say the biggest negative to pouring it would be its just not nearly as strong or durable as concrete or mortar and it doesn't need to support much weight as it kinda floats there. Just my observation from just completing my first oven.

        Comment

        Working...
        X