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newbie about to start - 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!

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newbie about to start

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  • newbie about to start

    Hey All,

    Just in the preliminary stage of pouring my foundation for my outdoor kitchen which will include a 42" pompeii. A question that keeps bugging me is at what angle do you cut the first row of bricks as you start the dome. I plan to use a full soldier around the exterior of the floor. I do want to minimize cutting angles as much as possible throughout the building of the dome. Any help would be appreciated.


  • #2
    Re: newbie about to start

    mine was 7 deg


    • #3
      Re: newbie about to start

      Mine was 0 degrees. First course after that was about 10.

      I assume you mean the angle at the top, and not the angle between soldiers.
      Last edited by dbhansen; 08-21-2008, 06:01 PM.
      Picasa web album
      Oven-building thread


      • #4
        Re: newbie about to start

        You could also set the soldiers in straight, the wedge the next brick to set your angle. Right or wrong, that's how I did it.
        Check out my oven progress here: http://www.fornobravo.com/forum/phot...dex.php?u=4147

        See ALL of my pictures here:


        • #5
          Re: newbie about to start

          Mine were all Zero... No way to cut angles.
          My thread:
          My costs:
          My pics:


          • #6
            Re: newbie about to start

            I suppose it depends how you intend to get the curve of your oven dome. You can use some kind of form to give you the incline of each row, or go freestyle and just eyeball it, or lay out the bricks in advance and decide/calculate which angle each row will have to be - I assume you're thinking of the last one from your question.

            However, if you really want to minmise cuts you may want to follow a build like Dave's, or indeed mine. Btw, did you see this thread yet? Its a very neat idea on how to get the angle for each row without much bother:

            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



            • #7
              Re: newbie about to start

              thanks to all..so to summarize, you can use the mortar between the top of the first row and the bottome of the second row to achieve the correct slope?


              • #8
                Re: newbie about to start

                Sure. The original pompeii plans describe just that. Simply half bricks used without any bevels or angles cut in. The brick is tipped up to meet the desired angle (often following a form), perhaps supported with a temporary shim or wedge, than mortared in. Shim removed and gap filled with mortar. This is a perfectly acceptable method that has been utilized many times. Many have since created prettier domes by cutting brick with more precision to reduce or eliminate gaps. Depends on your style, time, and overall goal.
                Mike - Saginaw, MI

                Picasa Web Album
                My oven build thread


                • #9
                  Re: newbie about to start

                  Hey, my dome's pretty too! Rustic, but pretty...

                  IF you decide to fill the gaps with mortar... I put small pebbles or leftover pieces of firbrick under the bricks to tilt them to the right angle, which means you don't have to mess around removing shims etc.

                  Seriously, if you want to minimise cutting that's the best way to go. And you will still end up with an awsome oven.
                  "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)