web analytics
insulation - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


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.
3 of 3 < >

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


  • Filter
  • Time
  • Show
Clear All
new posts

  • insulation

    I see in Russell Jeavons book "Your Brick Oven" that he illustrates using, in addition to perlite, other articles such as bottles to fill up space. Has anyone else used this without problems? I have a lot of bottles I hate to throw out, and will be (I hope) doing the insulation last of this month. Thanks! Judy

  • #2
    Re: insulation

    Broken glass, and sand, were traditional insulators. They weren't very good. I wouldn't plan on replacing any insulation with them. If you want to mix your glass with portland as an aggragate for rubble fill, hey, that's great. Just be careful handling the stuff.
    My geodesic oven project: part 1, part 2


    • #3
      Re: insulation

      I suspect that Judy was asking about using entire bottles in areas more remote from THE FURNACE.
      Mate, bad luck has confined me to quarters for a while, so I read'n read'n read, and RUSSELL JEAVONS book was flamin inspirational!! True!( Yes, he masquarades as an Australian: not a Queenslander, so obviously a Mexican. [local nonsense.Rather parochial. Ask.]
      Tonight I layed the ninth course of base bricks, enclosing 90mm (3.7"?) of lime, cement,brickies loam, shredded wood and vermiculite. The outer areas are filled with stubbies. (Small beer bottles: same in your kitchen?). And I reckon it will be efficient.
      Time will tell.


      • #4
        Re: insulation

        Since we have too much snow to work on the oven, I haven't filled it with stubbies or anything else yet, will be glad to hear how your stubbie filled one works...and you were right about the bottles being away from the blanket insulation, just filling space. Thanks! Judy


        • #5
          Re: insulation

          Hey Jude, Snow?
          Mate, as maps go,: we're ruffly 25 S/144 E. So I suspect .......
          (Dammit, Lady. Anyone who lives more than 28 S, (or N even), has been dealt a cruel blow.)
          Judy, on a more serious note: won't be able to offer feed back re insulating properties for a while. Shall keep you in mind as cooking evolves.


          • #6
            Re: insulation

            Hello all,

            Nice thread. I have moved this to "Getting Started."
            Pizza Ovens
            Outdoor Fireplaces