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Started new oven - Vermiculite versus insulboard - 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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Started new oven - Vermiculite versus insulboard

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  • Started new oven - Vermiculite versus insulboard

    Hello to all, thanks to Forno Bravo and all the honest postings. My 11 year old son and I have just finished dry stacking the stand for an "as per plan" 42inch Pompei. Great project, pity we need to to sleep!

    From some older posts I get the feeling the cement/vermiculite layer offers less insulation than Insulboard? Someone even suggested both for best performance? Cost is not too prohibitive for me. Suggestions welcome.

    Looking forward to posting some photos and contributiong something back to the group. All the best.

  • #2
    Re: Started new oven - Vermiculite versus insulboard

    Two inches of cal-sil board or four inches of vermiculite concrete are what's called for in the plans. The high tech board is a slightly better insulator, thinner, and easier to install. I just placed my boards on the wet concrete of the slab and put my floor bricks directly on top of that. You can add more, or do both, at your choice, but either one should do the job.

    Welcome. We look forward to your photos.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Started new oven - Vermiculite versus insulboard

      Thanks for the advice. I have found an Aust. supplier of Cal- silicate board so think I will go for that option.

      As an aside, I have found this great fun so far - also fantastic bonding with my young son!! He did a lot of the stacking blocks today, and got almost as much pleasure in getting it perfectly level and square as me. During slab pour he also learnt to move fast and/or steer clear of dad when cement mixer breaks down!! Bye for now.

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      • #4
        Re: Started new oven - Vermiculite versus insulboard

        As I stated in an earlier thread, I had trouble with moisture wicking from the concrete into the board when I placed it on wet concrete. The concrete underneath was essentially dry in minutes. I rewet it and reinstalled the board, but I hope all's well underneath. I think the instructions in the installation manual aren't clear about board installation. It appears from the pictures and instructions that the board should be laid in wet concrete, but now I think that's a mistake.

        Best regards,

        Irv

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