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



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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

    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