web analytics
Pompeii Oven Stand Height - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Pompeii Oven Stand Height

  • Filter
  • Time
  • Show
Clear All
new posts

  • Pompeii Oven Stand Height

    I am getting ready to set the blocks for the oven stand tomorrow and I have questions about the recommended height of the stand for a Pompeii oven. The plans call for four courses of 8" block for a total of 32" to the bottom of the hearth. With a 3 1/2" hearth + 2" FB Board + 2 1/2" Firebrick that puts the floor of the oven at 40". It seems to me that adding another course of block to the stand would make things a lot more user friendly (less bending). I know this is an individual choice but I am wondering if there is a good reason for making the stand shorter? Any thoughts?

  • #2
    Re: Pompeii Oven Stand Height

    I bent my elbows to almost 90 degrees holding the peel and measured to the ground, that is the height I made my hearth, 41-1/2". That said, I do have to lean over to look into the oven standing right in front of it, so I generally stand back about 5 feet and don't have to bend to see.

    Bending over is easier than working a tool above that 80-90 bend of your arms.


    • #3
      Re: Pompeii Oven Stand Height

      Perhaps because it was originally designed by a shorter person like myself? I am just over 5' 7". Five courses will bring the hearth too high for me.

      My 34" WFO build

      Weber 22-OTG / Ugly Drum Smoker / 34" WFO


      • #4
        Re: Pompeii Oven Stand Height

        If you have shoulders like mine (destroyed from years of overuse caused by youth sports) you will appreciate not having to stress them by having to lift a peel. My recommendation: take a broomstick and slide it horizontally at whatever level is comfortable to your shoulders and back as long as you can see the end of it (ala TScarborough).


        • #5
          Re: Pompeii Oven Stand Height

          I make mine 4 courses of 8" high blocks, then plus slab and floor gives me a working height of 3 ft. I have heard elsewhere that the ideal is 1 m which is 3ft 3" you will adapt to whatever you build but the 3 ft height allows seated guests to be at eye level to the fire which is nice.
          Kindled with zeal and fired with passion.


          • #6
            Re: Pompeii Oven Stand Height

            I went with 5 rows of block. However, I'm 6'5". Also I just finished it and haven't had must time cooking with it. I think it will work well.

            My oven build: http://www.fornobravo.com/forum/f8/m...and-13300.html


            • #7
              Re: Pompeii Oven Stand Height

              Yehesss !!
              Kindled with zeal and fired with passion.


              • #8
                Re: Pompeii Oven Stand Height

                Thanks everyone. I decided to go with 5 courses.


                • #9
                  Re: Pompeii Oven Stand Height

                  My stand is four courses, so about 32". 3-4" hearth, 3" insulation, 2.5" firebrick. That's an oven floor of about 40". At my height of 5'11" it feels perfect. I'm sure some variation would be workable, but a full course of blocks would be too high for me...I presume, I have no experience with a higher oven of course.

                  How tall are you?

                  Website: http://keithwiley.com
                  WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
                  Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html


                  • #10
                    Re: Pompeii Oven Stand Height

                    The best advice I received was to make sure it is tall enough. you can make it a small step in front of it to make it shorter, but you surely can't make it taller.

                    My slow journey to pizza.