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


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  • 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)