web analytics
leveling oven floor - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

leveling oven floor

  • Filter
  • Time
  • Show
Clear All
new posts

  • leveling oven floor

    Howdy folks,

    Received my FB boards, and they are not level in regards to height, have areas that rise and valleys. I have dry stacked my herringbone pattern, and believe there are too many bricks that are not level in regards to each other (varies, but not higher than 1/8" in most spots).

    I read many threads on what to use, fire clay/sand, but cannot locate fire clay here in Ohio without a special order and large cost of shipping.

    I have heat stop 50 for mortar that I will be using for build, so I will not use the clay for any other purpose.

    I tried using just fine sand, but it seems to float the bricks around while setting others, and gets in between bricks, not letting them sit flat together.

    I purchased a higher temp clay here in town, it comes in 50# blocks, used for pottery, not sure the exact name, but thought that could be used by adding water and creating a thick slurry, (it comes like pliable putty)then adding find sand, then troweling on as recommended.

    I have also seen threads using heat stop/sand instead of fire clay/sand, but also seen that you do not want to mortar down floor.

    I am building a 42" oven, have the stand already made, I will be building the dome directly on oven floor.

    Any thoughts/ideas would be greatly appreciated.



  • #2
    Re: leveling oven floor

    You can use a thick or thin slurry of the HS just fine for an 1/8" +/-. There is no particular reason not to mortar the floor down anyway if you are building the dome on top of the hearth brick.


    • #3
      Re: leveling oven floor

      If you can access plastic clay from a potteries supplier then they should also have powdered clay, any type should be OK. The advantage of not using mortar is that the floor bricks are easily replaceable down the track should you need to do so, although the bricks on the perimeter will be permanent because your dome sits on them. Any brick that needs to be replaced will almost certainly be one nearer the centre or nearer the door.
      Kindled with zeal and fired with passion.


      • #4
        Re: leveling oven floor

        If you are going to be cutting your floor bricks then you can just use the fireclay that comes from that or from cutting the bricks from your first course. Cut the bricks, clean out your saw tray, and mix it with the sand. You don't even need to let it dry. And you definitely won't need any more fireclay than you get from cutting your bricks if you are using the HS
        Last edited by deejayoh; 07-11-2012, 12:36 PM.
        My build progress
        My WFO Journal on Facebook
        My dome spreadsheet calculator


        • #5
          Re: leveling oven floor

          Mortar won't stick well to the cal-sil board anyway.


          • #6
            Re: leveling oven floor

            Thanks for your time and advice, this is a great forum, looking forward to building the oven finally! Take care, pat