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Novel idea to aid oven construction - 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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Novel idea to aid oven construction

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  • Novel idea to aid oven construction

    Hello wood fired oven enthusiasts. This is my first visit to this forum. I am planning on starting my Tuscan model oven in the new year, and have a thought that I'd like to put before you.
    I have read over the excellent steps set out on the Forno Bravo site and think that I have a good grasp of all that goes into making an oven. The trickiest part of constructing the oven proper seems to be those last few courses of bricks. Has anyone tried using a swedish ball inside the oven upon which the last few courses can rest? I reckon my 24" swedish ball deflated a little will just about be the perfect height and shape to achieve the 21" depth for the oven. (If it is too big I'll try a smaller circumference one.) Once the bricks have been laid the ball could be deflated and taken out through the doorway.
    I'd like to hear from anyone who might have an opinion on this idea. I'll give it a go anyway and let you all know of my success, or otherwise.
    Thanks, Davy

  • #2
    If I had a Swedish ball for every balloon I've popped ;-)


    Go to http://www.fornobravo.com/forum/show...hlight=balloon

    and you'll see that great minds work in the same direction

    (M) Davy, You might get a bit of refractory mortar on your ball but perhaps this isn't the right site to discuss that. If I had a ball like yours, I would have used it.


    "Everything should be made as simple as possible, ...
    but no simpler!" (Albert Einstein)


    • #3
      Nice idea, Davy, and certainly worth a shot. I find it easy enough to need only a thick cross of roofing foam and mainly to guide the bricks, rather than support.

      I found that with the right amount of mortar and a rubber mallet and properly soaked bricks, I didn't really need a form much at all, except for those last 6 or 8 segments of brick that interlock at the top.

      Good luck and enjoy!