web analytics
New Pompei Oven build - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

New Pompei Oven build

  • Filter
  • Time
  • Show
Clear All
new posts

  • New Pompei Oven build

    Hi all, I have been reading and learning about how to go about building my very own pizza oven for a quite a while now. I decided a few weeks ago that it was time for me to begin my own oven build. I have learnt so much from the questions and answers from other newbie builders and the more experienced forum members. I have decided on a 42" pompei oven and I am about to complete the last couple of rows of the igloo in the next few days. I would like to know if anyone has any opinions on whether or not I should add a couple of inches of mortar over the completed igloo. Are there any real advantages to doing this or I should I just proceed to insulate the oven with insulation blankets etc. Appreciate any advice. I will post photos soon.

  • #2
    Re: New Pompei Oven build

    More mortar = more mass. More mass = more heat storage for bread or for cooking on out to 96 hours after firing the oven -roasts, birds, piglets, etc.. More mass takes more wood and time to bring to cooking temperature. So, its optional unless you have a plan to cook for days after the initial firing. HTH
    Last edited by Lburou; 02-02-2012, 07:33 AM. Reason: Oops, I just realized this thread is a year old ;)
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.


    • #3
      Re: New Pompei Oven build

      Sorry I posted on the wrong thread..
      Post withdrawn..

      Last edited by SCChris; 02-02-2012, 02:37 PM.