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Hello from Maine - Forno Bravo Forum: The Wood-Fired Oven Community

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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 Maine

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  • Hello from Maine

    Hi folks, my name is Stew and I have been humbled by my efforts to build a brick oven.

    Well, now that the snow has melted and the weather is starting to warm. I (crazily) decided to add a brick oven to my backyard for the family. With limited funds, I decided to put it in myself. I think I must be crazy. I quickly found that I am NOT a stone mason and now have a whole lot of respect for those folks.

    I know now that many here have poured a slab foundation and constructed the C shape block stand with a slab on top. I did not because of concern of cost and lack of know how. Instead I dug down to pure sand (they back filled my yard with sand when they built it) then laid down crushed stone, tamped and dry stacked blocks in a rectangle. I then filled every other hole with rebar and concrete. So now I'm left with this stand that I plan on filling with sand and a layer of insulation (clay and vermiculite).

    Unfortunately the stand is not completely level when you measure it, but it looks pretty good from a distance. I'm going to continue to do the best I can with the pizza oven following plans here and getting advice from forum folks. Wish I had started here but I didn't. Right now I'm shopping around trying to find the lowest cost on firebrick. So far I've found $2 per brick.

    I'll post pics of my block stand as soon as I can figure it out. I have a driving desire to complete this thing.

  • #2
    Re: Hello from Maine

    I would hesitate to build on a dry stack foundation, especially if it is on sand.

    Good luck.

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    • #3
      Re: Hello from Maine

      Pizza oven pictures by radiostew - Photobucket

      Here are some pics of my block stand. I was told that sand was very compact and would not heave or move very much. Also, I thought the FB guidelines recommended dry stacking. Could anyone explain? Thanks

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      • #4
        Re: Hello from Maine

        Dry stacking and "at least" pouring every other hole is fine by FB standards. However, they do recomend placing it on a concrete slab. Your pics don't resemble dry stacking. They look like the blocks were layed in mortar. However, I don't see a reinforced concrete slab supporting it. My suggestion: Don't go to any further "expense" until you do have a slab to build it on. That may mean disassembling the blocks now instead of the entire oven later.
        Just Say'n
        joe watson

        "A year from now, you will wish that you had started today "

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