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Fire igloo in Nebraska. - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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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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Fire igloo in Nebraska.

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  • Fire igloo in Nebraska.

    Hello from Nebraska,

    I have always had a faint notion that a small fireplace in a kitchen would be really cool, but didn't really think about exactly how that might work.

    Then, while researching the Rumford fireplace, I stumbled on the wood oven concept. I decided to build one outside first, to get some experience and decide if it would be something I could have in a kitchen.

    That was last fall. Now ( june) I am 7 chains up, and wondering how I am going to hold up the 1/3 bricks on the last few chains! Getting some great ideas, and frankly, most everyone's work looks much better than mine!

    I am making a fire pit opposite the oven, and finally found a supplier for fire bricks at a somewhat reasonable cost ( $1.29) after buying about 50 at $1.75! Yikes.

    I am going about this the old fashioned way ( brick chisel, no forms, fire clay/ portland mix mortar, odjob bucket to mix concrete) and, I hope I am not the only one who gets a strange sense of satisfaction cutting bricks with a chisel and building a dome -- you can just about imagine yourself in any time, from thousands of years ago to now.

    I really don't even know about how I will use this oven, or what exactly it is like to try to build a fire in a tiny dome and cook and clean it out, etc... believe it or not, I just really want to build it.

    I calculated the angle to cut the bricks at for the various chains, and, to my surprise, the 4" 5" angle ( about 12 degrees ) seems to work almost all the way up the dome! I am jealous of those of you with tapered bricks!

    Well, enough for now

    Lars.

    not sure if the 'trackback' URL will work...
    This may not be my last wood oven...

  • #2
    Re: Fire igloo in Nebraska.

    You're tapering bricks with a chisel? At twelve degrees? Most of us hesitate to do a fully fitted dome with a diamond wet saw.

    This we want pictures of!
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Fire igloo in Nebraska.

      Oops, found the image:

      It's pretty amazing. I'm hoping you have insulation under that floor...
      My geodesic oven project: part 1, part 2

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      • #4
        Re: Fire igloo in Nebraska.

        Wow,
        Thanks for finding that picture. ( I tried putting a URL in the reply box... didn't work too well)

        I think you can see pretty clearly from the arch, the style of cuts I am making to taper my bricks. After laying out a 3D model ( using a program called Rhino) I found, to my surprise, that almost all the bricks will make the proper rings if cut into two pieces, each with a 4" edge and 5" edge for the inner and outer face.

        Then, as you go up, of course, there is wedge shaped mortar joint horizontally, AND a wedge shaped mortar joint vertically. I am just, today, going to determine the way to cut 1/3 bricks.

        It seems like it ought to work.

        Oh, and yes, there is 2.5" of vermiculite/portland under the entire oven floor, except for the front of the vent/door area. I know that may be shy of recommended, but it is doubtful I will be there for hours baking anyway. I also used a 2" styrofoam layer to keep the structural layer ( which I haven't removed ) and I thought I would just see how hot it actually gets when the oven is being cured. It may work out to keep that in place as well.

        Lars.
        Last edited by Lars; 06-06-2009, 09:28 PM.
        This may not be my last wood oven...

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