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entrance arch insulation ? - 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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entrance arch insulation ?

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  • entrance arch insulation ?

    As shown the insulation is in place and getting ready to cure and stucco. I have a question regarding the way I have insulated the entrance arch. Because the sides of the arch is two bricks wide for strength and appearance,I am hoping there wont be much heat on the outside sides of the arch. On my first oven I have noticed that during a pizza cook the surfaces in question dont seem to get that hot measuring from the inside of the arch. The upper span is a different story of course and gets a bit hotter. I have insulated the upper span of the arch but not the upright vertical sides on the oven I am building now. Partly because the very front bricks (not installed yet) just go to the edges of what is shown in the pictures front arch work so I dont really want to put insulation outbound from the outer edges of the sides or it will make my stucco transition look a bit funny. The stucco will be one inch thick the that will extend out from the brick work on the very front oven. Not sure if this make much sense but the photo will show where there is no insulation on the outer side of arch and I am hoping this is going to be OK. If it’s a bit warm on this outer area on the stucco it’s not a big deal for me but I am just not sure how much heat to expect.

    Any thoughts out there, I hope I am good to go for my curing and stucco treatment.………thanks Wayne
    Last edited by waynespizzaworld; 06-30-2011, 10:43 PM.
    Step by Step of Oven #2 Build... I have built this one in partnership with a friend for a customer that took a liking to my first oven https://picasaweb.google.com/waynebe...42PompeiiOven#
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