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A couple of queations before I get started! - 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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A couple of queations before I get started!

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  • A couple of queations before I get started!

    Hey all,

    What a great forum! I couldnt believe I have stumbled upon such a gem! A wealth of brilliant information and advice, good job guys.
    Anyway, this is where I could do with some help.
    I am building my outdoor pizza oven this summer and looking for a couple of final bits of advice.
    I am using the link below which contains a cross section of the oven dome as my referance point.

    http://www.fornobravo.com/forum/atta...-igloo_640.jpg

    My questions are about the vericulite concrete layers as I am trying to keep the finished height of the oven to a minimum.
    Firstly the 4" vermiculite concrete insulating layer on the hearth. Can I avoid doing this if I lay calcium sil board on my concrete hearth then use fire tiles on the calcium sil board? If so what depth calcium sil board?

    Also, can I avoid doing the 4" vermiculite concrete over the dome if I added more layers of the fire blanket? Again if so what depth blanket?

    Many thanks

    Allan

  • #2
    Re: A couple of queations before I get started!

    Originally posted by vincentvega_uk View Post

    My questions are about the vericulite concrete layers as I am trying to keep the finished height of the oven to a minimum.
    Firstly the 4" vermiculite concrete insulating layer on the hearth. Can I avoid doing this if I lay calcium sil board on my concrete hearth then use fire tiles on the calcium sil board? If so what depth calcium sil board?

    Also, can I avoid doing the 4" vermiculite concrete over the dome if I added more layers of the fire blanket? Again if so what depth blanket?

    Many thanks

    Allan

    Ya dont need vermicrete underneath if you are going to use Cal Sil board, 40/50mm is enough Cal Sil.

    2" of blanket will keep all of the heat in any more than that and it starts to get redundant.

    How thick are the fire tiles?
    Last edited by brickie in oz; 05-26-2013, 11:43 PM.
    The English language was invented by people who couldnt spell.

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    • #3
      Re: A couple of queations before I get started!

      Hi,

      Brilliant, thanks for the advice, that should reduce the overall height by a few inches.
      I have not sourced the tile yet, any advice on those?
      I think im going with a tile instead of a fire brick on the hearth to again keep height to a minimum. I have read about the 63% height rule for the dome so want to follow that.

      thanks again

      Allan

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      • #4
        Re: A couple of queations before I get started!

        Thanks for the advice, that will allow me to reduce the overall height of the oven. I was a bit concerened with the overall height as I have read about the 63% rule from top of oven door to top of inside dome.

        Not sure on the tiles just yet, I havent sourced them. I was hoping to use a fire tile instead of fire brick for the hearth. Could you reccomend anything?

        Thanks again

        Allan

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        • #5
          Re: A couple of queations before I get started!

          You need the same or there abouts thickness for the floor as for the dome if the tiles are thin I would avoid them.
          The English language was invented by people who couldnt spell.

          My Build.

          Books.

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          • #6
            Re: A couple of queations before I get started!

            Gudday
            I don't know what size your oven is but I do know you understand the importance of the 63 per cent rule.
            Why don't you go low dome? I can hear you thinking ...I want max oven entrance height so I can cook anything. But do you really need it?
            Go to your oven, open the door .... Big isn't it... But that's not were the food fits in. It fits between the racks which are a hell of a size smaller.
            The oven door in size equates roughly to the size of the ovens entranceway but the actual dome entrance to the distance between the racks.
            Davids ovens are 21 in and that equates roughly to a 7 in door height probably more than the space between the shelves in a kitchen oven.
            Hope this is food for thought....
            Regards dave
            Measure twice
            Cut once
            Fit in position with largest hammer

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