web analytics
Oven Floor and Vent Layout - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Oven Floor and Vent Layout

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Oven Floor and Vent Layout

    Apologies in advance but I have looked through many threads to avoid asking these questions:

    1.) My insulating layer came out rather "rough" definitely oatmeal, dried oatmeal that is. Rather like a kitchen sponge! I assume this means I need lay a thick enough layer of the fireclay and sand mix to fill in all the uneveness and bed the oven floor bricks properly? Or need I skim and thin layer of mortar to "seal" the insulating layer and then lay the clay and sand mixture atop it?

    2.) I am building a 36 inch round oven, should the oven vent be located tangent to the inside diameter of the oven (36 inches) or outside (45 inches). Is there a difference?

    3.) If my soldier bricks are positioned along the perimeter of the oven floor should they be mortared to the base/hearth or will they be mortared just to eachother side to side and just sit on the sand and fireclay mixture?

    Thanks in advance for your answers I will post photos soon.

    David

  • #2
    Re: Oven Floor and Vent Layout

    1) A thin weak refractory mortar layer to level the top to place the fire bricks on is all you need. I used a week 1:5 mortar to sand mix for this.

    2) If you can get it tangent at the 36 inch diameter that is fine - usually the inside edge will be back an inch or so to accommodate the angle iron or whatever you are using to support the vent. I tried to keep the entryway depth down to facilitate access to the oven.

    3) Either/or. There are two schools of thought on this. My soldier course sat on the hearth bricks and I mortared this joint.

    Comment

    Working...
    X