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Hello from Aus. Thanks for all the help - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Hello from Aus. Thanks for all the help

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  • Hello from Aus. Thanks for all the help

    Hi guys,

    I've been a long time lurker of these forums, it was my primary resource for building my oven.

    I spent hours trawling through discussions and looking up ways of mixing mortar, and the end result is a bonafide pizza oven.

    It's not the most efficient, attractive or effective oven ever, but I'm pretty proud of it (especially since it is mostly recycled materials)

    We had heaps of baked clay pavers left over from a renovation years ago. I read that they could withstand some heat, and the oven idea was born.

    I laid a double layer of pavers onto pounded sand and gravel, sloshed it with concrete slurry and built my support straight on top.

    I laid some rebar in cement across the central gap to level it off and then placed 600mm concrete slabs on top, one cut in half to form the triangular front. We wanted the oven mouth to face the whole garden.

    Then I built my double brick walls, and triple brick rear arch out of red pavers and homemade refractory mortar. In went a layer of ceramic insulation (also secondhand) and a floor of firebrick.

    Then I sealed the whole thing with two consecutive layers of concrete, one thick layer of vermillicrete and a final concrete render.

    We took advantage of the curing fired to cook a few pizzas, it has been a roaring success. Looking forward to getting final layers of insulation on to attempt baking.

    Thanks again to the experts and contributors to these forums, whether you intended it or not this is the go-to for any and every info on wood fired ovens.
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