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Hello from Long Island !!! - 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 Long Island !!!

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  • Hello from Long Island !!!

    I am building a Pompeii oven and enclosed the dome in a gable house structure. The chimney is a terra cotta flue liner and is centered at the roof peak. The roof is sheathed in durrock, right up to the chimney. I am searching for advice on how to seal the chimney to the durrock to make it water tight. Can anyone out there give me some suggestions ???

  • #2
    Re: Hello from Long Island !!!

    What are you planning for your roofing material?

    Welcome to the forum! Got any pictures?
    Picasa web album
    Oven-building thread


    • #3
      Re: Hello from Long Island !!!

      We had a professional roofer come out and put a tile roof on our oven. We also used a terracotta flue liner and butted the concrete board roof right up to the chimney. My joints between segments of the flue aren't the prettiest things, and made using the lead flashing he'd brought more difficult. Instead, the guy used a high heat caulk around the chimney, put a wooden layer on top of the concrete board that sat a couple inches away from the chimney, and added the tile roofing, which snugged right up against the chimney. Again, he caulked with the high heat caulk. He said it wasn't how you'd roof a habitable structure, but water wasn't going to get in there, either.


      • #4
        Re: Hello from Long Island !!!

        I think there should be an enclosure around the flue tile, as these things get really hot, and if you're using standard shingles, the tar would melt close to the flue, and make a mess. The enclosure could support a chimney cap, for a more traditional look, and the shingles could be properly flashed, in the conventional manner:

        This from the excellent "Amateur builders handbook", 1951
        My geodesic oven project: part 1, part 2