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Help with oven dome - 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.
- 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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Help with oven dome

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  • Help with oven dome

    My contractor built a 36 inch oven. He made the dome height at the top 21.5 inches. I want to be able to cook the neo pizzas as well as broil steaks, etc. Am I just out of luck at this point! Is there anything I can do to remedy the problem? The only thing I can think to do is to make sure the door height is at the 63 percent consensus. Please let me know. Also I am buildings a lip for the door. Should the door go in front of the chimney? Thanks in advance.

  • #2
    Re: Help with oven dome

    I see your posts have been here a while with no responses so I will weigh in.

    I have to warn you however that I am still building my oven and my experience comes from what I have built so far, what I have read ( a lot!) and finally watching some pizza ovens in use. Hopefully someone more experienced will also weigh in!

    I suspect that your oven height wll be fine. Normally your interior height for a 36" oven would be 18". You are only 3.5" higher than that which I don't think is a showstopper. Being correctly insulated seems to be a much bigger issue than getting the dimensions exactly right. Adding more brick will add a lot more thermal mass which depending on your intended use you probably don't want.

    You could make the door height 63% of the 21.5". My guess is you could probably go shorter on the opening height and still be OK. But it is much easier to make an opening smaller than bigger. There is a company selling barrel vault designs that has no closure in their opening at all! I.e. the opening height is the same as the interior height. And strangely their customers seem to be happy!

    Lastly you definitely want your door between the chimney and the dome. The objective of the door is to trap the heat in after the oven is up to temperature. If the chimney is inside this closed space it will rapidly bleed heat out of the oven.

    Good luck! Remember pictures help a lot and you will likely get a faster response to posts with pictures.



    • #3
      Re: Help with oven dome

      Thank you!! From talking to people I think I am going to be fine. I used 25 feet of 2 inch blanket I bought locally. So it should be well insulated. I am going with a door heighth of 13 to 13.5. It will be arched with that height the highest point.