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Hearth slab and oven floof question - 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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Hearth slab and oven floof question

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  • Hearth slab and oven floof question

    Hi all... newbie here who may have goofed...

    I'm building a WFO in a picnic grove behind my tavern. My primary use is to make pizzas some evenings all day (if possible) on weekends.

    The hearth slab is curing now, but I put the vermiculite layer (~3") under the concrete layer (~3") which seems to be out of favor due to excessive thermal mass.

    My questions:

    1) Should I leave it as is or add another insulating layer on top of the concrete? If so, what material and how thick?

    2) Should I make the hearth floor 2.5" or 4.5" thick?

    Thanks in advance, I look forward to your responses and hope to contribute photos and lessons learned along the way.

    ~Gypsy (aka Scott)

  • #2
    Re: Hearth slab and oven floof question

    I guess I'm going to add another 4" of vermiculite concrete for the oven floor and go with 2.5" floor height -- seems to be what most here have done.


    • #3
      Re: Hearth slab and oven floof question

      That sounds like a good compromise.


      • #4
        Re: Hearth slab and oven floof question

        That's exactly what I would do too at this point, although that will add an additional 4" of height to your oven.....if that matters at all, especially for someone shorter than you operating the oven.

        My 34" WFO build

        Weber 22-OTG / Ugly Drum Smoker / 34" WFO


        • #5
          Re: Hearth slab and oven floof question

          If you are worried about the oven being too high, consider using the 2" FB board instead of the vermicrete. That will save you 2".


          • #6
            Re: Hearth slab and oven floof question

            "although that will add an additional 4" of height to your oven"

            Try it at that height. Many prefer a quite high floor so they can see in with out bending over. If it is too high you can always raise your patio !


            • #7
              Re: Hearth slab and oven floof question

              I thought my oven was high enough but I still have to stoop over to see the back of the oven but it's not an issue for me. Although I have to say that the 4" vermicrete is vital because you dont want the slab sucking away the heat from your cooking floor. Having a lot of thermal mass will make it difficult for you to get to pizza temperature for your cooking surface.

              Unless you are doing a lot of retained heat cooking I'd leave the floor at 2.5" rather than 4.5". It's hard enough as it is to get the floor to pizza temp.

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