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Oven door - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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Oven door

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  • Oven door

    I need to begin my oven door (unhinged for a dome arch) I am planning to use wood on the exterior but what material is suitable for the sandwiched layers. I am guessing something that reflects heat rather than absorbs. I attached two photos.

  • #2
    Re: Oven door

    I used the type of insulation that is used for lining electric ovens. A trip to your local dump will score all you need.

    Note that wood burns. I used aluminum to keep the weight down.
    Last edited by Neil2; 12-08-2010, 01:52 PM.


    • #3
      Re: Oven door

      I really like that chimney flue.. what exactly is it?
      My oven (for now):


      • #4
        Re: Oven door

        I salvaged it from old chimnea the we bought about 10 years ago. cast iron and not a spec of rust. The rest of the chimnea was little more than hardscape. It had a build in spark arrestor too, and it was bought and paid for.


        • #5
          Re: Oven door

          I made mine out of aluminum, filled with loose vermiculite, and about a bucket full of pop-rivets.
          Check out my pictures here:

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


          • #6
            Re: Oven door

            Les Mine is similar to yours but I used a bit of concrete in with my vermiculite and I used sheet steel and a bunch of rivets. Then I riveted stove rope around the edge to help with the seal. My door is heavy but I fired and baked on Sunday and on Tuesday evening the oven was still too hot to lay your hand on the floor. The outside temps have been around -20 then add a windchill. So I think my door is keeping up with the rest of the oven.


            • #7
              Re: Oven door

              Sheet aluminum, insulating blanket remnants, bunch of rivets, and a single handle from an old trowel. The whole door weighs less than 5 pounds.

              My 34" WFO build

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