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The oven door.... - 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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The oven door....

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  • The oven door....

    Hello all,

    I've split my questions in two, since they have little to do with eachother - the other being the question of Fire Clay.
    For the last month, I've been following the recipe for constructing a Pompeii oven, and am about to do start the dome - that having a 36" floorspace. Now, I don't see anything about oven doors, and was wondering how that normally is made. Is it cast Fire Cement, or something lined with steel? How does one open it? How is it attached?
    This has been a really fun project, and I'm trying to do it right with no second-guessing...

    Thanks for any replies.

    H. Larsen

  • #2
    Re: The oven door....

    There are several styles of door. For most uses, a simple wooden door works fine for retained heat baking, if you are patient enough to let the oven cool down below 500 degrees f. before you put it in. There are any number of variations on this theme: some members have build elaborate custom cast metal doors with hinges and rope seals such as you would find in a wood stove. There are insulated doors, useful for those who want to keep the heat up between daily firings.

    There is a metal fire door that aims a blast of air at the bottom of the fire, and tilts forward to the edge of the vent. This is especially useful for getting a fire going in cold weather.

    Of course, if you are just cooking pizza with a fire in the oven, you don't need a door at all.
    My geodesic oven project: part 1, part 2