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Newbie from Montreal - Forno Bravo Forum: The Wood-Fired Oven Community

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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 from Montreal

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  • Newbie from Montreal

    Hello

    I've been wanting to build a brick oven for years, and finally am going to do it. Going to build it at my parent's house and then when I have enough land of my own, going to move it there.


    I have three main questions. Definitely, the first of many, many to come

    1) As far as insulation goes, if I use firebrick as the main "building blocks" of my dome, do I still have to use a cement/vermiculite ratio as the outer layer? Can the outer dome simply be the brick and the mortar? Is the cement/vermiculite mixture the smooth surface you see on many of the pictures?

    2) Isn't the use of all the "-lites" potentially hazardous? I understand they're used as a layer for heat retention, but does it give off any hazardous fumes, seep into whatever is cooking?

    3) For the structure, can steel be incorporated? I'm an ironworker/welder and definitely want to incorporate a steel structure into my oven.

    Thanks!

  • #2
    Re: Newbie from Montreal

    I can see a fantastic oven door in your future, given you have experience with iron work. Good luck with the build! Bert
    Fail to Prepare...Prepare to Fail!

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    • #3
      Re: Newbie from Montreal

      Originally posted by MarcoMatteo View Post
      Hello

      I've been wanting to build a brick oven for years, and finally am going to do it. Going to build it at my parent's house and then when I have enough land of my own, going to move it there.
      !
      Won't happen as moving ovens that have been fired really doesn't work.
      The English language was invented by people who couldnt spell.

      My Build.

      Books.

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      • #4
        Re: Newbie from Montreal

        Originally posted by brickie in oz View Post
        Won't happen as moving ovens that have been fired really doesn't work.
        Al,

        Enjoy nature! Inform us on your moving in the Outback, not moving ovens.

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