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Larger Base - Forno Bravo Forum: The Wood-Fired Oven Community

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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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  • Larger Base

    I was wondering if anyone has built aStand/Hearth for the oven to provide for some table space. Will this effect the thermal heat up? Sould there be a break in Hearth.
    I am looking for a little extra counter top for pizza toppings or just eating the pizza.

    Would it be better (if not easier to add some kind of board/tiles for my extra space ... could that be effected by the heat?

    Any one have ideas on this?

  • #2
    If you use the "New" method that James has provided via a sticky then you should be ok in terms of heat transfer. The bottom portion of your hearth will be the reinforced structural concrete, on top of this is your insulating layers and on top of that will be the oven floor (fire brick). If you are making a gable structure then around your oven will be insulation which again mitigate the migration of heat from your oven. If you are using an igloo style then again the igloo is surrounded with insulation again mitigating the migration (I love those 2 words today) of heat into the surrounding structure. In the plans that we are ever so slowly revising you will find both the methods described above and the island hearth (more thermal mass). When I am finallly allowed to make my oven I plan on using the island hearth as the wife wants bread just like CanuckJim makes (she is going to be dissapointed).

    As for your suggestion of making an extention to the basic structure, yes go ahead and do it. DMUN has done just that - here are some phtots I stole from his photo bucket.







    from the FB web site
    http://www.fornobravo.com/pizza_oven...aldsburg1.html
    http://www.fornobravo.com/pizza_oven...Sandiego1.html
    Last edited by jengineer; 06-08-2006, 01:37 PM.

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    • #3
      double wide hearth

      I'm building one as I type... Well I should be building it.. It's basically a double sized hearth stand. One side of it will be the actual hearth, and the other side a prep area around the same size as the hearth. Same basic deal as the suspended hearth slab, minus the insulation. I don't anticipate any heat transfer, as I am going with an island hearth. I'll send photos soon.

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      • #4
        Two thoughts

        You can also step the work surfaces down. Our oven floor (and landing) is 42" high, which I like, and our work surfaces are at 37" high. That way, the support for the work surfaces doesn't even touch the hearth. It falls into the stand.

        Also, you can build the outdoor "Cabinets" out of metal studs and concrete board. It's an option.

        Here is a photo that shows (sort of), the step down and metal framing we have here.

        I agree that if you want pour it all at once and the same level, that it well be fine, and not get hot, with the "new" hearth design.

        James
        Pizza Ovens
        Outdoor Fireplaces

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        • #5
          Excellent idea.. Thanks James and all. Thank You! I like that way more than that large amount of cement I was expecting!

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