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Dry stacked vs. Mortar - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Dry stacked vs. Mortar

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  • Dry stacked vs. Mortar

    What is the benefit of dry stacking the blocks for the stand as opposed to mortaring them?
    Mike - Saginaw, MI

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    My oven build thread

  • #2
    Re: Dry stacked vs. Mortar

    I think it's just an easier construction methos and you still have the foundation strength needed with the filled cores....

    anyone used single sized blocks in a rounded pattern?
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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    • #3
      Re: Dry stacked vs. Mortar

      The whole pompeii oven project is designed for people who never mixed mortar before. Stacking blocks and filling is something anyone can do - If you don't like how it looks, or something isn't level, you can go back and restack them before you fill the cores. Mortaring cement blocks is a difficult thing to do. You are basically setting up a thin rim of mortar on the edges of the hollow block, unlike a brick, where you are covering the whole flat surface. I built my whole internal chimney with mortared four inch blocks, as well as my internal oven base. It's not much to look at, and now I am covering it with tile. I'm frankly in awe at a mason who can lay up a wall of blocks with smooth even mortar joints. It's a commonplace thing, but it's not easy to do.
      My geodesic oven project: part 1, part 2

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      • #4
        Re: Dry stacked vs. Mortar

        I need to build a block foundation, which will be underground. Since I've never laid mortar before, what are the chances I will be able to come out level on top. I am not concerned about the appearance (I'll bury it all in the end), but it needs to be level. What is the concern about dry stacking block for a below grade foundation? Does it allow too much water to seep in?
        Mike - Saginaw, MI

        Picasa Web Album
        My oven build thread

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