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New door for our Pompeii - Forno Bravo Forum: The Wood-Fired Oven Community



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.
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- 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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New door for our Pompeii

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  • New door for our Pompeii

    New Aluminum door shown here is a work in progress.The door painted black is my old steel door that I have sold to a customer. I have put a temp gauge in this new door and may put insulation between the outer two layers of aluminum as well. The three layers of aluminum with air spaces keeps the outer aluminum face and handle assembly cool to the touch so not sure if insulation will be needed or not but I will experiment with things over the next little while.

    The unit with the circular ring on the bottom is to hold the door up off the ground and also tilted backwards to allow fresh air in at the bottom and hot air to escape up though the vent area. My last steel door I had made had a similar set up so I could hold the heat in some what and still keep a fire in the oven which is shown in picture attached. I have found this nice in the past for keeping a small fire going and cooking meats in a large cast iron fry pan.

    What do folks think about insulation.....will I need it? The air space seems to be working good for stopping the heat transfer for keeping the handle cool but not sure how well the heat inside the oven will be held inside with out insulation. What is nice right now is the door is light. If I was to insulate I would most likely go with the vermiculite and portland but this will add weight that I dont really want.
    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#

  • #2
    Re: New door for our Pompeii

    I put calcium silicate in my door, its not heavy at all.
    The English language was invented by people who couldnt spell.

    My Build.



    • #3
      Re: New door for our Pompeii

      I filled mine w/ vermiculite before I sealed it - didn't add squat to the weight.
      Check out my pictures here:

      If at first you don't succeed... Skydiving isn't for you.


      • #4
        Re: New door for our Pompeii

        Not sure if it applies with a door but some people have reaction's to food cooked in Aluminum. I am not sure it translates to cooking with a door mad of Aluminum? Just something else to think about.


        • #5
          Re: New door for our Pompeii

          I think it looks really cool. I would throw some extra fiber blanket in there if you have it and weld the sides although it probably isn't necessary
          49" Recirculating LOW DOME Pompei build with welded stand: