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Insulating in the 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.
- 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.

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 in the base

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  • Insulating in the base

    Hi Everyone
    I'm up to the insulating layer in the base of my oven. Have done my walls and a 80mm layer of concrete and am now trying to decided between another 100mm layer of Vermiculite concrete mix or a vermiculite board. Recently spoke with someone from Thermal Ceramics in Beverley and she suggested the vermiculite board. It's only 25 mm thick but she assures me that the insulative properties are the same as a thick layer of Vermiculite.
    Has anyone had experience with any of this?
    I'm pretty much over this pizza oven already and I'm not even up to the dome.
    Build a pizza oven, my husband says, it will be fun, he says. Yeah right

  • #2
    Re: Insulating in the base

    Hi Lori,
    I was in the same predicament as you and decided to go with both. My reasoning was it is easy to do this now, but very difficult to change after the oven is in place.

    Check out my blog detailing the build. What I did was make a 2" thick mold of the pizza oven and put that into the concrete base. Filled it with vermiculite/concrete and then added the insulating board and cooking tiles.

    Has it made a difference? I don't know as I don't have any other reference point. I will tell you that if I fully saturate the oven, I can expect oven temps in the 550 range the next morning for bread.

    Hope that helps!
    My build:



    • #3
      Re: Insulating in the base


      I did a quick comparison of V- board .12 K/M vs CaSi 0.053 K/M board that I used the thermal transfer is a little over twice what CaSi board is and I used 2" of CaSi plus 2" of FoamGlas underneath. I do not think 25mm is enough should be a min of 50mm. Don't scrimp on insulation underneath the floor brick or on the dome. Insulate right and you can cook for 4 days.
      Build Link............... Picassa Photo Album Link


      • #4
        Re: Insulating in the base

        Go with the board as long as its in the budget. The biggest advantage its dry!
        Up to 1/3 of the V-crete is water and that has to make its way out eventually.
        Build on oven on it still wet, and it will take more time to get out
        Regards Dave
        Measure twice
        Cut once
        Fit in position with largest hammer

        My Build
        My Door


        • #5
          Re: Insulating in the base

          For my floor insulation I went with 3.5" of vermicrete and another 2" of ceramic fiber board on top of that. The morning after a 475C pizza session I can barely feel any warmth on the bottom of my cement support slab. (My floor is 2.5" of firebrick underneath 1.25" of soapstone).

          The common thought is that 4" of vermicrete has the same insulation value as 2" of board.