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laying cooking floor - Forno Bravo Forum: The Wood-Fired Oven Community

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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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laying cooking floor

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  • laying cooking floor

    Hi, I could use some advice on how to lay the oven floor and stuff. I've built my base, following the basic FB instructions - breeze block structure, topped by a slab of 4 inches reinforced concrete, then 4 inches vermiculite concrete. Local advice didn't like the idea of a simple 5:1 vermiculite:cement, so the top layer is more 3 vermic:2 sand/gravel:1 cement. I'm thinking of putting a 2" insulation board on top and then build the oven on that, to increase the insulation before laying the oven floor. For the oven itself I'm sort of following Russell Jeavons for a 1100mm inside diameter oven, not cutting the oven floor so it fits inside the walls of the oven, but laying the floor over the whole slab and then building the oven on top of it. I'm just going for a straight igloo type; no chimney. I've had the metal basher make up the tool, and the arch for the opening. I've many questions, the first of which are:
    1. Is that a good idea for the 2" insulation board? Will it stand the weight of the oven over time or will the oven walls start to press it down and collapse it??
    2. For the floor, my plan is a layer of some really heavy and solid engineering bricks that I can get here, and then a layer of large, almost 8" square, 1" thick quarry tiles over that (nice size and smooth top). But how should I lay these? Russell says he uses 2 layers of clay pavers and butt joints them (ie no mortar between them), but:
    (a) for the bricks, should they be laid on a bed of mortar, or should I just lay them loose on a thin bed of sand (say) directly on the insulation board; or maybe they should be mortared in, not butt jointed?
    (b) same for the quarry tiles - should I lay them on a bed of mortar, or just loose on a bed of sand on the bricks?
    3. For the dome, the tool only works for so many layers. Then Russell says make up a weak mortar dome, and use it to support the bricks while you lay the final courses. I can see this all going horribly wrong, and am starting to loose my nerve... Any tips/confidence inducing experiences??
    Be very grateful for any tips/experience.
    Thanks.
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