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

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Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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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