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Hearth Design - 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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Hearth Design

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  • Hearth Design

    My oven will be used mostly for pizzas - maybe bread on occasion, but not too often. I read the Bread Builders book and was going to build that type of a brick oven until I found this site. I'm now getting ready to build my brick oven using the plans from this web site, but there are some features on the other plan that I want to incorporate in my brick oven.

    One is the ash slot. The bread builders design allows a slot at the back of the landing to catch hot ashes raked out from the oven. The design from this web site does not show such a thing and I can't find any threads discussing this. Is there a drawback to putting an ash slot in the landing area?

    Also, the bread builders design has the hearth floating. Rebar inside the hearth rests on the stand blocks and supports the hearth. The hearth cement itself does not touch the stand. Is this an advantage or disadvantage to this type of hearth?

    Any help you can give me on this would be greatly appreciated.

  • #2
    Re: Hearth Design

    Hey Freddie,

    Welcome aboard. I move this thread to Getting Start -- I think you will get more input here.

    Good questions. I've built the hanging hearth a couple of times, and don't recommend it (strongly). It is difficult to build and the long term reliability is questionable. One of the reasons it was designed that way was to accommodate a thermal layer of concrete directly below the oven cooking floor -- which is something you definitely do not want to do. It is easier and much better for cooking performance to pour a concrete hearth directly on the block stand and then install a layer of insulation directly under the oven cooking floor. That's easy!

    There is at least one good thread on whether the ash slot is useful -- a number of folks have built it into their Pompeii oven.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Hearth Design

      Hey Freddie,

      I decided against the ash slot for this reason. When I remove the ash from the oven, I can scoop it out of the oven with a small shovel / dust pan then place the ash into a metal bucket. If I were to let the ash fall the distance from the hearth to the bucket, the dust cloud would be noticeable, and send ash billowing over a wide area. I didn't want to spread the mess, and it is controllable to scoop the ash from the oven minimizing the mess. Personal choice... either way works...



      • #4
        Re: Hearth Design

        Thanks for the info. I hope to get started on the foundation soon - as soon as it dries outside.


        • #5
          Re: Hearth Design

          The barrel vault oven is primarily a bread oven, and the fire gets raked out of the oven while it is still burning, to use retained heat baking. With an ash slot you aren't balancing shovels full of burning coals on the way to the ash bucket.

          A lot of us use our ovens mostly for pizza, and the fire just burns down by it's self, leaving only a shovel or two of loose ash to remove the next day. A high mass oven may require much larger fires and more ash removal. There is also the small matter of having an ash slot directly below the oven entry, things can fall in it, and it reduces the space available for wood storage.

          I've had an idea for having a covered recess at the oven opening that could be used with a tuscan grill for barbeques, and have an angled ash slot off to one side, that wouldn't interfere with the wood storage door. This does involve rather baroque bricklaying and might be more than a beginning builder might want to undertake.
          My geodesic oven project: part 1, part 2


          • #6
            Re: Hearth Design

            "Is there a drawback to putting an ash slot in the landing area?"

            I put a 1 inch wide by the full width of the door ash slot in mine. This tapers into a 4 in diameter opening in the structural slab. An ash slot like this also serves as a thermal break between the hearth and the landing.


            • #7
              Re: Hearth Design

              Here are a few threads on the ash slot.

              I do a lot of baking and do not have an ash slot and do not miss it. I think it would mostly get in the way.


              My Oven Thread: