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concerned - Forno Bravo Forum: The Wood-Fired Oven Community



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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  • concerned

    I have been curing my oven over that last week and a half. Last night was my last curing fire and I was able to get up to get the dome to clear around 900 degrees. I noticed one small crack in the dome which I am not concerned about. This morning however I noted two cracks in the hearth of the oven. I have been going slower with my curing because I have suspected I had some moisture in my board insulation below the oven floor. My guess is that residual moisture in the insulating board caused the cracks in the hearth. Should I be concerned? The other one looks like the one below. Thanks in advance, Mike

  • #2
    Re: concerned

    Is this crack through the structural suspended slab ?


    • #3
      Re: concerned

      Unfortunately, yes.


      • #4
        Re: concerned

        "Unfortunately, yes."

        How much reinforcing was used and how was it placed ? Generally in a well reinforced structural slab, hairline cracking is not a concern.

        What you want to watch for now is any sign of deflection in the slab (sagging or hogging). Monitor the crack closely for any evidence it is opening at either the top or at the bottom. If you are going to have a slab failure it is likely to occur in the first month or so.

        In the worst case, if you detect sagging, an option exists to place another wall inside to further support the slab.
        Last edited by Neil2; 10-09-2011, 11:56 AM.


        • #5
          Re: concerned

          Here is a pic of the hearth pour. I cant tell if the crack goes across the whole slab because my oven and enclosure are on top of it.


          • #6
            Re: concerned

            Not a concern, carry on.


            • #7
              Re: concerned

              Yeah, I agree with the above comment. Your slab looks like it's very well designed and reinforced.
              Ken H. - Kentucky
              42" Pompeii

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