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Newbie oven door idea - vermicrete + spare IFB's - Forno Bravo Forum: The Wood-Fired Oven Community



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Newbie oven door idea - vermicrete + spare IFB's

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  • Newbie oven door idea - vermicrete + spare IFB's

    Hi all

    Ok so don';t flame me, its just an idea. ...

    I have some spare IFB's, vermiculite and cement fondue left.

    i was thinking if these could be used to create a good oven door.

    Any pros and cons i am not aware off??

    I'd cut the IFB's to about 2" thick and use the vermicrete (verimcuite + cenement fondue) to hold it together and against say a metal or wooden plate/frame.

  • #2
    Re: Newbie oven door idea - vermicrete + spare IFB's

    I think insulating fire bricks are extremely hard to mortar together, even in a stationary situation, let alone where they need to be moved about. They are used in kilns, and there might be some method I don't know about.

    There's no reason why you couldn't use them for door insulation: just enclose them in a metal sandwich like any other insulated door.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Newbie oven door idea - vermicrete + spare IFB's

      Doors have been discussed quite a bit - here is a link where we are trying to herd the cats. You should be able to get some ideas and insight. Please post what you do, doors are important and our approaches are many...

      Check out my pictures here:

      If at first you don't succeed... Skydiving isn't for you.


      • #4
        Re: Newbie oven door idea - vermicrete + spare IFB's


        I built one out of IFB. I found it was too heavy and awkward. I went with aluminum backed with with oven stove insulation.


        • #5
          Re: Newbie oven door idea - vermicrete + spare IFB's

          A little twist on this thread... are oven doors primarily for baking? I can't think of another application.


          • #6
            Re: Newbie oven door idea - vermicrete + spare IFB's

            "I can't think of another application."

            The door will also help considerably with retained heat. After firing to pizza temperatures (800-1000 F) and cooking pizza, I have enough retained heat the next day (350-400 F at 2:00 PM) to slow cook a roast for dinner.


            • #7
              Re: Newbie oven door idea - vermicrete + spare IFB's

              A well insulated door will keep your oven hot and usable for 3 days.

              My 34" WFO build

              Weber 22-OTG / Ugly Drum Smoker / 34" WFO