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Design feedback on dry-stacked brick oven? - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Design feedback on dry-stacked brick oven?

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  • Design feedback on dry-stacked brick oven?

    Hi all,

    I'm new to wood-fired ovens and very grateful to this community. I've built an oven largely inspired by the temporary brick oven tutorial by Mike Senese.

    It's important to me that this oven can be assembled and disassembled in a day, and I hope to use it to cook bread and pizza.

    The current design consists of medium-duty fire bricks as the floor of the oven and used red clay bricks as the walls, all resting on cement pavers and held square by a bit of angle iron and threaded rod. Currently there is no mortar involved, but if it's necessary I'd like to use something temporary. Here's a picture:

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    I have two questions:
    - What are the top things I can do to improve this oven? In my test bake it hovered between 300 and 400 degrees, but I'd like to get it hotter, faster, and for longer. Is some sort of refractory clay mortar the trick? What else?
    - I wasn't able to find Durock cement board that was recommended in the tutorial.. is this more for safety or insulation, and can I do without it?

    Thank you!
    Ian
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