web analytics
Insulation? - Forno Bravo Forum: The Wood-Fired Oven Community



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


  • Filter
  • Time
  • Show
Clear All
new posts

  • Insulation?

    My dome is about ready for stucco. Does the area in front of the oven door- that is the oven opening below the vent need to be insulated before stucco is applied. It would seem that that area is not an integral part of the oven itself.

    Thanks for the help.


  • #2
    Re: Insulation?

    Some do use it, some don't. I'm not sure there's a correct answer. I didn't.

    Insulation over the entryway arch and walls will surely make your oven more efficient for retained heat cooking. If all you are planning is pizza, it may not matter.

    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



    • #3
      Re: Insulation?

      Thanks, GJ.


      • #4
        Re: Insulation?

        I'm plannin on it, maybe not as much as the dome. Mainly to keep the outside part "Cool" for safety.



        • #5
          Re: Insulation?

          I think that the stucco is more likely to crack round the entryway if it isn't insulated, becuase it gets hotter and expands more... at least I like to think that layer would have cracked less if I had insulated it

          But you're right, the insulation there shouldn't affect oven performance.
          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)