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Insulating questions - Forno Bravo Forum: The Wood-Fired Oven Community



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.
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- 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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Insulating questions

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  • Insulating questions

    We are insulating our INDOOR pizza oven and do not want to use vermiculite. The first 2 photos show 3 layers of the ceramic blanket that came with the Forno Bravo Oven. The next 2 photos are pictures of additional insulation that we put around the oven. My question is 3 fold. First, is 3 layers of the blanket enough? Second, is it good/bad to insulate around the chimney, and third, is it good/bad to use this additional insulation (r-30 I think...leftover from house construction). thx for any help

  • #2
    Re: Insulating questions

    Hi smpomerleau,
    I have finished my Pompeii and used one layer of 'Superwool', the equivalent in Australia to what you are using, together with 3 x 1" layers of vermiculite capped with a thin layer of stucco render.
    When the oven is 500įC, there is no heat what so ever from the outside of the dome. With the superwool reputely worth the equivalent of 2" of vermiculte, your 3" of insulation would be the equivalent of 6" vermiculitr or with my combination, the 1" wool and an extra layer of vermiculite.
    They say that you cannot over insulate your ovens, but you only need enough to hold in the heat inside and within the dome and more will do nothing but cost you. By all means, use your fibreglass bats left over as it can do no harm, but will do nothing if your ceramic blanket is doing it's job properly.
    To reduce heat from entering your kitchen (it looks like it is an inside installation), I would most certainly insulate your chimney. It is no different than a slow combustion heater installation but they are installed and used in cold weather to heat the room(s). Your oven would also be used in summer months when the heat radiated from the chimney would make the area unbearable and this would reduce the usefulness of the oven.
    Hope this helps you decide and good cooking.

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway


    • #3
      Re: Insulating questions

      Originally posted by smpomerleau View Post
      <snip>.... is it good/bad to insulate around the chimney ....<snip>
      Unless it is a double walled chimney, I would insulate it.

      J W

      BTW, where in OC are you - I am in east Orange.


      • #4
        Re: Insulating questions

        I'm with JW,

        If you are using the good Durvent, you don't have to insulate the chimney. Follow the installation instructions on setbacks from combustibles, and it is good stuff. Never hot on the outside. If not, then definitely yes on the insulation.

        3" of Insulfrax will do the trick -- holding in your heat and keeping the exterior of the oven from getting hot. Still, make sure you don't have any combustibles facing into the oven chamber. Your installation looks like metal studs and hardibacker -- but it's worth saying again.

        Looking good.

        Last edited by james; 08-22-2007, 11:35 AM.
        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Re: Insulating questions

          Thanks for all your input. We are using Duravent Chimney $$$ and also using metal studs and hardibacker. We made our first 2 fires, and will be closing the walls soon...

          Will send photos of the first pizza.


          • #6
            Re: Insulating questions

            Looking good. Great food awaits. :-)
            Pizza Ovens
            Outdoor Fireplaces


            • #7
              Re: Insulating questions

              Um, check with the manufacturer. I've read in a few places that some metal chimneys should not be insulated. Dunno the particulars on that or if it even applies here.
              "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

              "Success isn't permanent and failure isn't fatal." -Mike Ditka