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Oven stand stability questions - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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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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Oven stand stability questions

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  • Oven stand stability questions

    With the oven stand, is there any advantage to filling every other core as opposed to just the corners? The instructions suggest either method.
    I was going to just do the corners as I thought that once the hearth goes on top it would lock everything in and be heavy enough to hold the stand in place.

    And with the angle iron over the opening, picture 2.5 in the instructions has it spanning the entire width of the stand and picture 2.6 has it only spanning part way across the front. Is there any advantage in either option?

    Obviously the stand needs to be structurally sound but when is it prudent construction and when is it over-engineeered?

  • #2
    Re: Oven stand stability questions

    I just realized that no one answered this one.

    I think whether you fill the cores has a lot to do with how stable your ground is. Do you have a really good footing? Earthquakes?

    If you are on solid ground and don't get quakes, you should be fine pouring the corners.

    It doesn't matter whether the angle irons spans over to the edge of the stand or stops in the middle. Either works.

    I sometimes think the oven project is a type of personality test for how we deal with uncertaintly. If you haven't done it before, it's hard to guess forward how it is going to come out and what matters, and what doesn't.

    Still, Jim H said a while back -- these aren't space rockets, they're ovens. Every oven that I know of has come out great, and I can't think of one that didn't work.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Oven stand stability questions

      Thanks James. I think I'll do the corners and see how it goes.
      Luckily the slab turned out square so I've been able to just dry stack the bricks without mortar.
      I'd post new pictures but the optics on my camera have gone and they're all out of focus. But as soon as I get a new camera I'll put them up.

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