web analytics
New 36" in Oslo, Norway - 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!

Forno Bravo
See more
See less

New 36" in Oslo, Norway

  • Filter
  • Time
  • Show
Clear All
new posts

  • New 36" in Oslo, Norway

    I've been a hangaround here since 2009, in 2010 I started digging to build my outdoor kitchen. I've completed the kitchen including a stand for a 36" Pompeii oven. Pics will be added later I am now starting to gather the materials for building. I have a couple of newbe hearth-questions:

    - is there a big difference between using superisol plates (Ytong is what you get here) or perlite as hearth? Seems to me to be a easier way out to use plates(?)

    - Should the perlite/superisol- layer be placed under the cookingfloor and kept separate from the outer edge of the stand (circular mould inside stand-top), or should this layer cover the whole stand-top. I see different solutions are used, but what is better according to heat-loss?

    - what is ultimate thickness of the perlite-layer?

    I hope I will be good at documenting the prossess, but it's not my strongest side

    And thanks for this site, without it I would have had a hard time researching all the details.

  • #2
    Re: New 36" in Oslo, Norway

    Here is my outdoor kitchen with WFO-stand.

    The counter top is polished concrete made from white portland cement and marble sand.

    Im in the process of gathering materials for starting the WFO-build.

    Wish me luck


    • #3
      Re: New 36" in Oslo, Norway

      Heres a pic of the process of building the kitchen


      • #4
        Re: New 36" in Oslo, Norway

        Hi Rix. Looks like a good start.

        To your question, the Superisol (assume this is cal-sil) will give you more insulation in less space than perlite w/concrete. One inch of superisol is probably worth ~3 inches or more of perl-crete (perlite mixed with concrete). The trade-off is cost. Cal-sil board is much more expensive than perl-crete. It really depends on whether or not you have the room to give up in height for perl-crete. You might need 4-8 inches of that where you could get by with 2-3 inches of cal-sil.

        Sorry for all the imperial measurements. America is still holding on to the past.
        My build progress
        My WFO Journal on Facebook
        My dome spreadsheet calculator