web analytics
Questions - 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!

Forno Bravo
See more
See less


  • Filter
  • Time
  • Show
Clear All
new posts

  • Questions

    I have questions regarding insulating board under the oven floor? I have heard that it tends to disintarate slightly if it gets wet. I plan on trying to keep it as dry as possible & I was thinking of wrapping it in aluminum foil. Any thoughts? Good idea or bad? Also, is fireclay the mortar that I should use? Thanks.

  • #2
    Re: Questions

    I can't answer your first question but I think fireclay is not really a mortar. Its kind of like a fire brick in powder form if I understand it right....wayne
    see below for my oven album of progress to date



    • #3
      Re: Questions

      Despite my best efforts, my InsBlock has gotten pretty wet. It didn't get rained on, thank goodness, but mortaring is a wet business, involving buckets of water and hoses with a mist nozzle, or a Windex bottle, rags, sponges, etc.

      I have spilled buckets onto my hearth which surely seeped under the board for lasting effect. I have also constantly wetted things down from the top, most severely not from mortaring but from rag-cleaning mortar the next day to clean out the grout lines and make everything look nice and sharp on the surfaces that will be visible. Bottom line, the whole oven is going to get wet over and over before you ever fire it up for the first time. Different kinds of insulation vary in their tolerance to water, but from what I've read of other people's experiences, and from what I can report of my own, InsBlock will take a heck of a lot of aquatic abuse and bounce back dry and strong later on. With a two-thirds built oven pressing several hundred pounds down onto my insulation, I can confidently say that my three-layer InsBlock hasn't sunk a millimeter.

      What kind of insulating board are you using?

      Website: http://keithwiley.com
      WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
      Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html


      • #4
        Re: Questions

        I used the FB Board, and it got moist on occasion from keeping the mortar moist. I've noticed no degradation of the board.

        Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

        My thread: http://www.fornobravo.com/forum/f8/j...oven-8181.html