web analytics
Steel Stud Question - 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

Steel Stud Question

  • Filter
  • Time
  • Show
Clear All
new posts

  • Steel Stud Question

    Excuse me as this may be a stupid question, but are there difference's in steel studs that I need to be aware of? I found 25 on CL for $20 bucks and they were extra for a wall in a basement. That's all I know about them. Seems like a decent price but as I'm not at this stage yet so I wasn't sure if I needed a specific type or thickness. The oven will be built in a cold climate if that makes any difference. Thanks.

  • #2
    Re: Steel Stud Question

    watch out for super-light weight studs. Most of the studs you get from hardware stores (in my experience) are around 25 gauge. 25 gauge studs should be used for non-load bearing applications.

    An oven with a walled enclosure is a load bearing application. Shingles, tar paper, cement board, and people ( if you ever have reason to go climbing on the roof) are all heavy.

    I recommend 18 gauge or 20 gauge as a minimum.



    • #3
      Re: Steel Stud Question

      Or double them up to make them twice as strong. Of course that is if they are free or reasonably inexpensive. Never look a gift horse in da mouth!
      Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
      Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
      Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html


      • #4
        Re: Steel Stud Question

        How many studs do you need for the design of your enclosure? You will certainly need twice that number....Mix these stud in with the studs you buy elsewhere. I would have no problem using them. The roof of your enclosure is relatively light weight.
        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.


        • #5
          Re: Steel Stud Question

          We used 18 ga. steel studs, 6 bags of vermiculite and a few sheets of green board, almost done, pictures here: DIY pizza, Pizza Making Supply, DIY Pizza oven, DIY pizza-ovens, DIY wood ovens, pizza Cutter, Pizza Stones, pizza knives, spice shakers, cheese shakers, crushed red pepper shaker, grill pizza, grill pizza, pizza Q, BBQ pizza, make pizza grill, makin Oven is built of mostly "FREE" recycled materials !