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Upside down? - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Upside down?

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  • Upside down?

    Has anyone considered building at least the top half, the difficult half, of the oven upside down, in a form, maybe a cut-into-the-ground depression in advance of digging your footings? I don't think the traditional fireclay-sand-portland mix would be strong enough to hold it together while being flipped, but for anyone considering at least a semi cut-to-fit dome would let you play with the fit and finish of the visible, inside part, of the dome where it was clearly visible, and accessable.

    I was looking at a professional brick oven in a pizzaria the other night, and was thinking that the finish is so good on these that they must do something like that.
    My geodesic oven project: part 1, part 2

  • #2
    mass

    Maybe the "cap" - the last 3 rings or so could be done that way, but that really isn't the tough part (at least it wasn't for me). The challenge was about rings 5-7 (roughly, this is from memory) where the ring was big enough that you could not support it with just one support. Once you get to the last few rings they are small enough that they are easier to manage and they tend to wedge together a bit better. I think if you made the cap upside down you would have a final fit issue also - as you saw with your dome the multiple seams proliferate variance from the plan. I think if I did it over again and wanted a more professional result I'd just be sure I had an assistant and maybe a better saw like you used rather than my circular saw with a masonry blade - then it would have been pretty easy to get better fits.

    I still think the ease with which your dome went together really argues for your method - I don't really think the standing seams will be an issue - lots of refractory domes are built from components with standing seams where there are 4 or more wedges that come together to form the dome. With tight seams and refractory mortar it should perform well. Your standing seams are not vertical either so there is a force pushing them together. Shame you don't plan to cure it until the spring. If it cracks at all you should be able to patch the cracks like anyone else has with their brick ovens. Janprimus has been using his oven plenty without any chimney or vent.

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