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variation on Heath base - 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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variation on Heath base

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  • variation on Heath base

    I Was informed by a user in Quebec that he set his hearth on a mix of 33% Crushed Glass, red tile and Rock Salt. This mixture in addition to the usual described substructure. This apparently is a Mexican idea. The rock salt draws moisture out and the tile and glass retain heat in the hearth area. Has anyone heard of this idea.?

  • #2
    Hello, and welcome.

    Great question. I am struck by two thoughts.

    First, I have been told many times by pizzaioli and oven builders in and around Naples that they use salt, along with ash, sand (glass is after all melted sand) and who knows what in their hearths. Over time, I think it will be interesting for this group to explore the thermal and insulating properties of traditional materials. Naples has had the unrivalled experience of having great water, volcanic ash, an active volcano, pozzolano concrete -- not to mention great tomatoes, mozzarella and standing ancient Roman ovens which can used as models, which have helped fuel its brick oven heritage. There are commercial oven builders who still fire hand-made bricks in wood-fired kilns.

    I am looking forward to learning more, and working our where the basic materials fit. Are they thermal, or insulators? And do they really work?

    On a more practical front, modern insulating materials (if you are in a part of the world where you can readily find them) are efficient and cost-effective -- particularly for a home oven. Vermiculite, perlite, insulfrax, and calcium aluminate are findable, predictable and efficient.

    That said, if you are interested in exploring the traditional (pre woven ceramic insulation) materials, it will be exciting to see what we can do to help with you oven.

    I am sure that the engineers among us will have a great deal to offer.

    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Hearth variation

      Thanks for your thoughts on that I will keepyou posted if I come up with any furthur info on this theme

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