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First time build, Steel WFO - 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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First time build, Steel WFO

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  • First time build, Steel WFO

    Just wanted to post my oven build. Its a steel oven that I wanted to be fairly easy to move and repair if necessary. The oven is 16 gauge steel with removable firebrick for mass on the sides and bottom. The top mass is a 1 1/4'' sealed space that is filled with small river sand and pebbles. This is wrapped with 2" of ceramic fiber blanket on the sides, 1" on the bottom and 4" on the top. Basically I put enough insulation to fill all the voids. It is installed in a housing made 1 1/4" x 1 1/4" x 3/16 angle iron with 20 gauge steel side walls. This entire oven can be disassembled for repairs or transport, The bricks are held in place with channel iron and by putting them in with a specific order. The door has removable ceramic glass so you can bake things without having to open the door.

    I haven't really seen other ovens like it so it was pretty much built on the fly but after doing a few pizza's with it I find that it works really well. It dose not hold the heat for days like other ovens but I don't really need that anyways. I made a channel in each side that I can put a rack or grill or anything I might want to build (I'm thinking of a wok holder for high temp stir fry). Here is a link to photo's of the build.

    Postimage.org / Pizza Oven
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