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Vermiculite Ventilation? - 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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Vermiculite Ventilation?

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  • Vermiculite Ventilation?

    I think I read somewhere (maybe Alan Scotts book?) that the enclosure for the Dome should be ventilated above the Vermiculite layer.I haven't done this,but could always add this if required.I don't see any mention of it here in this Forum/building plans.Any comments?Thanks,

  • #2
    I think the idea is to allow for any excess heat, or smoke in the case of the Pompeii where you most likely will have small crack lines in the dome, to escape.

    Providing for ventilation in a housed structure is not difficult. An oven that is domed over with stucco is different. I think it would be a good idea to provide some type of vent to allow gases and heat to escape while not allowing any moisture in.



    • #3
      The venting also provides a way for the moisture in the cladding & insulation layers to escape. Both of these are much more massive in Alan's design so they can take as much as a year to drive out all the water before you want to seal it up. Of course during that time it can take on new water from the environment so it's just easier to vent the enclosure.

      It's less of an issue with the Pompeii design due to the much lower amount of "wet" concrete used. Especially if using dry loose fill vermiculite as the insulation in a "house" enclosure. Venting then becomes just a good building practice as you want to be able to drive out any environmental moisture that might make it into your insulation.

      If you go the stucco/igloo route, you'll want to make sure the oven has dried by using it for a couple or three months before applying the stucco. The stucco will breathe a bit but it's best to get the bulk of the moisture out of your insulating layer first.