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newbie - 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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  • newbie

    Hi all, I am in New Zealand and have just started a Pompei style oven. I am at the stage of laying the base for the fire bricks. The support structure is plain hollow blocks four courses high just stacked on the 4 inch concrete foundation.

    I am supposed to fill the blocks with concrete but don't think I will bother given their mass and weight. OK, I know we have earthquakes here but the oven will be the last of my concerns if anything does happen. Not sure if I will use firebricks or mud for the dome, no doubt I will find an answer on the forum.

    Another query that I need to find an answer to is does the kindling material affect the taste of the cooking? I have heaps of eucalypt bark and twigs to get rid of?

    I am following plans from here Pizza Oven Revised

  • #2

    If you are stacking the bricks without mortar at the joints, then the fill inside (with a few pieces of rebar) is very important. Don't skip that detail in the building of the base. With regard to insulation, what kind and where does your 'revised' plan use insulation?

    Insulation is one of the most important components of a high performance oven.
    Last edited by Lburou; 10-05-2011, 05:39 AM.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.