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Picton Pizzaria is back - 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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Picton Pizzaria is back

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  • Picton Pizzaria is back

    Hi everyone,
    I've been offline in recent months and fell out of touch but I'm back again with an almost finished and fully working oven. My wife got a bit tired of my work commitments and lack of free time and bought a modular oven from Vesuvio. It's from Italy and looks a lot like the modular ovens in the Forno Bravo shop.

    I had an interesting chat with a refractory supplier who said they were now advising people to use 3 layers of thermal blanket and then a coat of render rather than 2 layers of blanket, layer of vermiculite cement and then render.

    I stuck with manufacturer's recommendations and used the second method but it made me wonder if there was any trade-off with thermal mass as opposed to just using the insulation.

    I also used two panels of Hebel concrete (1200x600x100) to sit the dome on and then put vermiculite-refractory cement around it to square it off with the concrete base.

    It's worked a treat and I haven't had any problems getting the oven quickly up to heat and retaining it. And you can put your hand on the outside of the dome and can't feel any temperature change.

    I have had problems with cracks around the chimney which have been worsened by some really strong winds that pushed the chimney and forced some of the cracks to chip off ( see picture). Before I finish the outside with tiles does anyone have any recommendations about what I should do about them or should I just ignore them?



  • #2
    Re: Picton Pizzaria is back

    Is that plain metal stovepipe? you may be looking at thermal expansion problems.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Picton Pizzaria is back

      Stainless steel according to the supplier. The cracks were there before the wind but just cosmetic so I'm thinking external forces rather than heat. I've been surprised by the lack of heat on the external walls despite internal readings over 1000F.

      Despite the appearance should I think about guide wires to hold the chimney in place or just shorten it and trust the draw will be enough to take up the smoke?