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Insulation Board - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Insulation Board

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  • Insulation Board

    I recently bought a box of insulation board (Durablok) from my local refractory, but wanted to check here first to see if it was ok for use with my oven. The board is quite rigid, and the compressive strength seems to be ok as long as the pressure is spread out...i.e. I could probably deform it somewhat by pinching both sides with my index and thumb, but I doubt it would deform if I stood on it. Also it cuts easily with a box cutter. Is this normal? I was also thinking of adding another layer of either this board or the superisol to give 4" of board insulation. Anyway I've attached the datasheet of this board for your review. Thanks for any comments or direction!
    Attached Files
    Oven Progress
    Bread Photos
    Oven Stand Thread

  • #2
    Re: Insulation Board

    Not being a chemist or engineer, I can only say it seems to be a suitable substitute for the SuperIsol, based on reading the data sheets of both. If the price and availability are right, go for it.

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    • #3
      Re: Insulation Board

      I'm OK with that as well. Builders have used both Cal Sil and Alu Sil board underneath their ovens, and they both seem to work well.
      James
      Pizza Ovens
      Outdoor Fireplaces

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