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

Announcement

Collapse

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!

Forno Bravo
See more
See less

New Pompei Oven build

Collapse
X
  • 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.

    Comment


    • #3
      Re: New Pompei Oven build

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      Post withdrawn..

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

      Comment

      Working...
      X