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


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less


  • Filter
  • Time
  • Show
Clear All
new posts

  • Insulation...

    Last weekend (11/12-11/13)... after covering the oven with aluminum foil and chicken wire, and surrounding it with a masonite form, we poured between 4-6 inches of perlite concrete (we experimented with between 8:1 and 12:1 ratios) over the dome of the oven.

    After some trepidation (it seemed AWEFULLY loose) it seems to have cured fairly well, although there's still a lot of moisture in the perlite layer and holy COW, what a difference the insulation makes in terms of retaining heat inside the oven. The oven bricks were still quite hot 24 hours later (no thermocouples, so I can't tell you how hot), so that we couldn't keep our hands on the bricks for more than a few long seconds.

    Last weekend, right before pouring the perlite, we made pizza and roasted a chicken in the oven. This weekend, when the oven was pizza ready, I put a cast iron skillet into the coals and we made a 2 inch thick Tuscan steak.

    I'm still learning how to manage the heat, because I didn't get quite the crust I wanted on the steak, but it was rare, and it was heavenly!

    Tuscan steak is a thick porterhouse cut (think T-bone with the filet in) seasoned with salt and pepper, seared on the outside and rare on the inside. When you take it off the grill, you place it on a platter covered with fresh garlic, sage leaves, and rosemary, and pour high quality olive oil over it. Cover with foil and let sit for several minutes before carving and serving.. and don't forget to use the mixed juices and olive oil for an au jus sauce!