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Hearth Cooking surface - 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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Hearth Cooking surface

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  • Hearth Cooking surface

    My Mason has built lots of ovens and stated he has gone to laying fire brick for the hearth using morter as the joints. I assume one able to withstand high heat. My concern is in looking at pictures i dont see mortar used inside the dome between the firebrick on the hearth. It looks like the brick is on end lengthwise with no mortar between them at all creating a flatter service. Will what he is doing work?

    Steve

  • #2
    i'm not certain whether or not it would work. it would seem that you would get expansion cracks in the mortar. the question in my mind is why mortar if you don't have to? i can't think of any advantage to mortaring the floor.
    my site for our pompeii and tandoor ovens
    www.killdawabbit.com

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    • #3
      He is a speciazed mason for over 30 years and has built lots of ovens both barrell vault and dome. I questioned this technique and he really could not answer me why this is. I understand thermal expansion and it makes sense that I would get cracks in the mortar and it would also be harder to move pizzas in and out and around the oven with small joint ridges. I don't think the oven will be used but 5-10 times a month max. Probably just weekends and at large gatherings so it will certainly not take a ton of abuse. probably 2 firings a weekend max. I just wonder with what he did will it really afffect the temperature of the oven. At this point its too late to chand what he has done as the floor was laid today.

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