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Insulating Foundation Base? - 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.
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- 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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Insulating Foundation Base?

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  • Insulating Foundation Base?

    Does anyone have any insights on how to insulate the oven stand/foundation? My oven will go in an exterior wall of the kitchen and I have no idea how to insulate the oven base so the CMU block doesn't suck heat out of the house to the exterior.

    Above the oven is no problem as the chimney will be framed out with steel studs from there on up.

    The exterior of the chimney will be finished with a thin ledgestone veneer.


  • #2
    Re: Insulating Foundation Base?

    I'd think the best bet would be to build the stand entirely outside the kitchen, and only cantelever the slab under the door through the wall for access to the interior.
    Since it's part of your house, you will have to pull a permit, and your building inspector may have other ideas.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Insulating Foundation Base?

      "Since it's part of your house, you will have to pull a permit, and your building inspector may have other ideas."

      One of which being, the foundations will have to be completely independent of the house foundations. Placing an additional load on existing foundations could create a lot of problems.


      • #4
        Re: Insulating Foundation Base?

        It's new construction. I already have a footing. My plan was to come up 3 courses of CMU until I am above floor slab so we can pour main floor slab out into the oven base for a wood storage floor under the oven.

        After that, keep coming up with CMU until time to pour slab for oven base.

        The problem is all that CMU transferring heat to the outside.

        What about sticking 2" of Pink Dow insulation to the insides of the oven base? I'm a little worried about where the condensation plane will be if I do that, though.