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My biggest mistake!! - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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My biggest mistake!!

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  • My biggest mistake!!

    I'm posting my big mistake here so you can avoid it....

    I had a big problem with the bonding in my dome because I used a soldier course to start. I'm a beginner mason and that made it more challenging to keep the ends of the bricks in a chain from lining up vertically with the ends of the bricks above and below. It means a significantly increased potential for cracks in your oven when its finished (mine too!)

    I was cautioned against a soldier course by dmun, but being the bull headed person I am, I wanted the 'look' of the soldier course. I got the look of the soldier course and the head space for dishes or bread close to the perimeter while baking. However, my bonding made nice little zigzag grout lines to the top of the dome. Bonding is difficult enough in the top five or six chains, but with a soldier course, the difficulty starts with the first chain after the soldier course!

    With one do-over possible, it would be to put a sailor course right on the floor!
    HTH

    P.S. I used recycled firebricks so they don't look very prissy here, but they looked better when I got the grout in after this picture, and better still when they all turned black during the curing fires this week!! WooHoo!

    P.P.S. I'm baring my *ss here, so be gentle.......with your knit picking
    Last edited by Lburou; 06-06-2011, 05:02 PM.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

  • #2
    Re: My biggest mistake!!

    Just out of curiosity Lburou, what type of mortar did you use?

    gene

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    • #3
      Re: My biggest mistake!!

      Your too tough on your self Lou. Once you close that dome up and start a fire, you'll never see it again. I'll bet it cooks good pizza.
      Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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      • #4
        Re: My biggest mistake!!

        Originally posted by ggoose View Post
        Just out of curiosity Lburou, what type of mortar did you use?

        gene
        Gene, I used home brew with the calcium aluminate (ciment fondu) option. I used that option because -theoretically at least- it is more a refractory mortar than home brew with Portland and should heat faster and hold heat better than the Portland brew, not to mention it sets more quickly in those last few rings toward the top.

        Originally posted by lwood View Post
        Your too tough on your self Lou. Once you close that dome up and start a fire, you'll never see it again. I'll bet it cooks good pizza.
        Thanks for the props lwood

        I'm just saying to someone in the planning stages of an oven that I wasted a lot of unnecessary effort to deal with the bonding and never really got ahead of it. The problem would be substantially less without the soldier course.
        Last edited by Lburou; 06-06-2011, 05:01 PM.
        Lee B.
        DFW area, Texas, USA

        If you are thinking about building a brick oven, my advice is Here.
        Our One Meter Pompeii Oven album is here.
        An album showing our Thermal Breaks is Here.

        I try to learn from my mistakes, and from yours when you give me a heads up.

        Comment

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