web analytics
Bob's 42 in Beijing - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


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.
2 of 2 < >

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

Bob's 42 in Beijing

  • Filter
  • Time
  • Show
Clear All
new posts

  • Bob's 42 in Beijing

    Ok, I was glancing at the page: http://www.fornobravo.com/forum/8/po...d-12611-3.html Getting a little nervous whether or not I ordered enough bricks@300 (as I was thinking to taper taper every which way), and I got to noticing there were a few guys that went to 1/3 bricks or even shorter near the top ends of their domes.
    Up until now I'd only heard of everyone using 1/2 bricks the whole way through save a soldier or sailor course at the bottom. This got me wondering about thermal mass and differences in such throughout the body of the oven. Is there going to be a problem in an oven when the heating and cooling rates are likely to be different in different sections? A 2 1/2" inch thick floor, 4 1/2" in thick lower walls, 3" upper walls, etc?


    Always ready for pizza


  • #2
    Re: Bob's 42 in Beijing


    The 1/3 brick you are seeing is width not depth, the dome is still 1/2 brick thick (IE 1/2 of a 9"x4.5"x2.5" is 4.5"x4.5"x2.5", 1/3 is 3"x4.5"x2.5") it is just narrower to fit better as the circle of the dome gets narrower.
    Last edited by UtahBeehiver; 06-10-2013, 03:55 PM.

    Link to my Picasa Album


    • #3
      Re: Bob's 42 in Beijing

      Ah ok, strange wording I guess. But the thinner brick makes sense

      Always ready for pizza