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Dome thickness question - Forno Bravo Forum: The Wood-Fired Oven Community



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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Dome thickness question

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  • Dome thickness question

    Question first- Can/what advantage/disadvantage, a person reduce the thermal mass of their oven by using bricks cut in thirds.

    I'm thinking about 32inch Pompeii style oven but like the idea of the quick heat up to cooking temp.

    The reason for my question has been some of my initial work with my rocket stove fed flowerpot oven. My oven heats very quickly and retains heat relatively well but obviously not nearly as well as a large woodfired oven will. However if a person is doing mostly pizzas and wanting fast Heat up and doesn't necessarily need the long heat retention for baking bread or multiple days of baking, would the reduced thermal mass allow the oven to heat more quickly and be suitable for pizzas. My tiny oven was able to bake bread after I was done doing pizzas and stayed warm for a couple of hours after cooking and it's only thermal mass is a clay flowerpot between one half and 1 inch thick.
    I also realize that one out of three bricks inside the oven would have an ugly cut face but I don't much care about that

  • #2
    Re: Dome thickness question

    Originally posted by PsychDoc View Post
    I also realize that one out of three bricks inside the oven would have an ugly cut face but I don't much care about that
    Pretty much every brick on the inside of my oven has a cut face. In regard to using the thirds, should be no problem and it will heat up faster. David's(Dmun) oven used the sides of the brick so it is 2.5 inches thick.
    Check out my pictures here:

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


    • #3
      Re: Dome thickness question

      You are correct about faster heat up and cooking time etc. The downside to making the walls really thin with brick is that there is not much holding them together. If you cover the bricks with a layer of mortar, even if it's only half an inch thick the strength will be improved. Anyway if it's a dome it can't collapse.
      Kindled with zeal and fired with passion.


      • #4
        Re: Dome thickness question

        Les- good call, sometimes the simple solution eludes us. I shall re-review dmuns geo dome and see is he discusses his cooking success

        David- a thin "shell" of mortar would be the plan, that will be hidden and would add slightly to the thermal mass

        Thanks guys

        Any other thoughts or examples I should look at?