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oven landing - 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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  • oven landing

    If you are using refractory insulating fiber board underneath the oven [which raises the cooking surface , what is the best way to bring up the oven landing up to the same height up to the cooking surface and vent landing [which is already higher because it has brick on it]?

  • #2
    Re: oven landing

    Morning Chale,

    The decision I made was to use concrete as the finished surface on the landing, so I chose to pour the concrete deep enough to fill the entire space. If you are going to finish the landing with stone or tile, then only place enough concrete to bring the level up to the correct thickness that when you add your stone or tile, the surface is level with the cooking floor.

    JED

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    • #3
      Re: oven landing

      Thanks.

      Did you pour the landing concrete in front before you did the dome or after you were done with everything else. If you did it after, did you let the wet concrete edge touch your insulated fiber board. There have been some posts about the oven steaming if it gets wet.

      Charles

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      • #4
        Re: oven landing

        Hey Chale,

        I placed the concrete on the landing the very last step in the construction - before the big clean up. I didn't want to be dropping stucco on the most used and visually noticeable surface on the oven.

        I used the perlcrete insulation so did not face the question you have regarding placing the concrete against the insulation board. Maybe one of the others on the forum can address the question, however, I can't imagine the concrete against the insulation would cause a problem.. Should be fine.

        JED

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