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Dome thickness question. - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Dome thickness question.

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  • Dome thickness question.

    I've read that the dome thickness is best between 3" and 4.5" so my question is why haven't I been able to find someone that cuts their bricks into thirds? For a domestic oven would there be much of a differance going this route compared to the half brick? I see the differance in the thermal mass, more curious as to the reasons people don't seem to do this. It would be lighter and extra insulation could be added to the dome without making it look larger than the standard Pompeii design. Any thoughts on this topic are appreciated.

    Rob

  • #2
    Re: Dome thickness question.

    I think it is a good compromise between too little mass and too much. If you want to bake, it will retain the heat longer. If all you are doing is pizza, it probably wouldn't matter. Structurally, I don't see it being an issue to use thirds.

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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    • #3
      Re: Dome thickness question.

      Thanks Les.

      I don't think that it would save much money going with thirds instead, I just want to have the best oven for what I want it to do. A few pizza's and then a couple loaves of bread, maybe a roast after the bread is done. That would be about the most I would cook at once. If I wanted to do more pizza's for a party, I'd just keep the fire going. If the 3" will be more effective for what I want, that's the way I will go.

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      • #4
        Re: Dome thickness question.

        I cut my brick in half - 4.5 inches. I'm very happy with the results. I am able to slow cook on the third day after the fire.

        Les...
        Check out my pictures here:
        http://www.fornobravo.com/forum/f8/les-build-4207.html

        If at first you don't succeed... Skydiving isn't for you.

        Comment


        • #5
          Re: Dome thickness question.

          A few things:

          Cutting the bricks in half leaves you the factory edge, which is somewhat harder than a cut face, facing the fire.

          A half brick thickness dome is stronger because it is thick enough to encompass the catenary, the strongest form of the arch. Arch details here:

          Finally, I made a really thin dome, 2 1/2 inches, and I don't think my dome heats up any faster than the four inch numbers.
          My geodesic oven project: part 1, part 2

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          • #6
            Re: Dome thickness question.

            Thanks Dmun,

            I was going to ask you more about this in your thread, but didn't want to hijack it So the factory edge would be the best reason for cutting it in half instead of thirds. Just doing my research. I really appreciate this great forum. It really helps having the support of others who have a passion for the WFO.

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