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Hello from Chester, UK - Forno Bravo Forum: The Wood-Fired Oven Community



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 Chester, UK

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  • Hello from Chester, UK

    Hi everyone. I make pizzas and bake bread every week and I've been toying with the idea of building a woodfired Pizza oven for a year or so, but it wasn't until I found this site that I had enough info to give it a go.
    I will be building my oven over the easter week. My garden is on former railway line and tucked away in an unused corner is a 4" reinforced concrete slab on a brick stand which I will be using for my base. I Will be adding 4" of vermiculite concrete to this for insulation.

    I have Firebricks on order, from Dudley Designs, for the hearth, however they are to expensive for the dome so I will be using red brick. I understand from the forum that softer bricks are best. I have a supply of victorian bricks left over from building work so might use these. Alternatively I could buy some scotch common bricks for about 30p each. If anyone can advise I would be grateful.

    I have fireclay on order for the mortar again from Dudley Designs.
    I was going to use 6" of vermiculite concrete for the dome insulation, but am now veering towards insulfax blanket and 4" of vermic. concrete - if I can find a supplier for the blanket. Does anyone know of any more easily obtainable alternatives?

    I will post photos and keep anyone interested informed. If anyone has any queries I would be happy to answer.

    Wish me luck

  • #2
    Re: Hello from Chester, UK

    Welcome...and a most excelent plan! I started concidering a wood fired oven because I had 1200 used red bricks and was wondeing what to do with them. The downloadable oven plans mentioned how much better fire bricks work, but that a red brick oven is better than no oven at all. I ended up using firebricks for the oven, BUT, they were cheap here in Sac. CA. Sounds as though you have a handle on everything else- that is proper insulation and all. I know now, after useing my oven a few times, that insulation is very important and worth the extra effort and expence if you plan to use it more than once per firing. I have cooked the next morning and even the next night, no problem. I have even read on this forum about cooking, at low heat, the day after that!

    Hope this helps.

    Oh, good luck!


    hope this helps.


    • #3
      Re: Hello from Chester, UK

      Hi Dusty,

      Thanks for the support.
      I made a start today, despite the wind and hail.
      Vermiculite slab is cast.
      I will post further details in the construction section of the forum.




      • #4
        Re: Hello from Chester, UK

        Keep driving towards that goal. You will encounter bumps, small ones though. Keep great documentation of your work, and photograph.. It will be great for you, and of course, for us.
        An excellent pizza is shared with the ones you love!

        Acoma's Tuscan:


        • #5
          Re: Hello from Chester, UK

          Just at the other end of the '56 and started work on my oven over Easter too! Likewise firebricks were too pricy for the whole oven. (using engineering bricks for the external work and scotch commons for the oven walls/arch). I've gone done the vermiculite route for insulation, so can't help with the insulating blanket.
          sigpic "Why can't you just have a BBQ like normal people?"


          • #6
            Re: Hello from Chester, UK

            Welcome aboard....looking forward to the photos
            sigpicTiempo para guzarlos..... ...enjoy every sandwich!