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Low heat mass / high insulation 36" - 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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Low heat mass / high insulation 36"

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  • Low heat mass / high insulation 36"

    Hello all. Amazingly useful forum. I'm thinking of building a 36" Pompeii.

    My goal is to improve heat up time. My main use case would be pizza, with perhaps one batch of bread after. The heat mass necessary to do multiple batches of bread is of no use to me.

    What do you think of trying to minimize heat mass, and make up for it a bit with extra insulation?

    Ideas:
    1)Double FB insulation above and below
    2)Slightly lower vault (14")
    3)Use 1/3 brick construction, rather than 1/2 bricks
    4)Shave deck bricks down to 2/3 thickness.


    What do people think of the practicality of these ideas? Any other's I haven't thought of? Do you think these measures are likely to improve heat up times?

    Finally, what is the consensus view on how long it takes to bring a standard Pompeii up to pizza temp? I'd really like to make it a weeknight oven.

    best,
    Cedar
    My Build Thread
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