web analytics
Setting the cooking floor - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
3 of 3 < >

Dome Installation Video - Casa / Premio / Modena


For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.


If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
See more
See less

Setting the cooking floor

  • Filter
  • Time
  • Show
Clear All
new posts

  • Setting the cooking floor

    Hello all,

    I'm debating how best to lay the oven floor of my WFO. FB oven plans 2.0 (page 32) mention one way is to set the floor inside the oven dome (this is my preference). I am using Insblok-19 for my floor insulation (4x6x2" thick) so I can accomodate the dome on top of the floor if need be.

    With floor inside dome, my brick floor plus Insblok-19 is 4.25" proud of the hearth. My first dome course will then be a soldier course, tall brick dimension standing.

    Any pros/cons to this approach? I don't mind cutting my bricks to come up with a 1 meter diameter floor to fit inside the dome.

    Any reason I should build the dome on top of the floor bricks? I'm not too worried about the weight of the bricks compressing the Insblok-19. It's pretty rugged stuff.

    I'm looking for some compelling reason to go one way or the other

    Thanks in advance for the advice!!

    Greg in Ri

  • #2
    Re: Setting the cooking floor

    If you put the dome on top, the floor brick can run wild.


    • #3
      Re: Setting the cooking floor

      Hey Greg where are you in RI...we are in North Providence! Not to many RI'ers on this board...gotta stick together!!
      Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!



      • #4
        Re: Setting the cooking floor

        In any case, you want the entire dome (floor and walls) insulation. I don't think there is much of a performance difference as to putting the dome on the floor bricks or straight on the insulation...

        My Oven Thread:


        • #5
          Re: Setting the cooking floor

          I built my dome on top of the floor simply because I felt it gave me the sense of a more solid connection between the two parts.

          My 34" WFO build

          Weber 22-OTG / Ugly Drum Smoker / 34" WFO


          • #6
            Re: Setting the cooking floor

            With the dome outside rather than on top of the dome gives easier access to replace floor bricks, but in practice would anyone do this? I think we all just fire and cook- cracks be damned.
            Kindled with zeal and fired with passion.


            • #7
              Re: Setting the cooking floor

              Hey Chef,

              I'm in Wakefield, on the west side of town.

              My plan is to place the soldier course (long dimension vertical) of the first row of dome bricks right on the concrete hearth. Only floor bricks and the board insulation would be inside the dome and vent area. The entire igloo will be covered with Insulfrax insulation. My concrete hearth is still curing under plastic so I'm not sure how well the soldier course will stand. My hearth is perfectly level and the floating made it come out real smooth so I'm figuring I won't have any stability problems will tall soldier bricks. I will mortar the bricks together with Heat Stop-50.



              • #8
                Re: Setting the cooking floor

                You will be bleeding heat into your slab with that plan.


                • #9
                  Re: Setting the cooking floor

                  Originally posted by Tscarborough View Post
                  You will be bleeding heat into your slab with that plan.
                  +1 true that

                  My 34" WFO build

                  Weber 22-OTG / Ugly Drum Smoker / 34" WFO


                  • #10
                    Re: Setting the cooking floor

                    My plan is to place the soldier course (long dimension vertical) of the first row of dome bricks right on the concrete hearth.
                    Don't do that. You're using board insulation anyway, and you will have to cut it away and dispose of it to follow this foolish plan. Your entire oven except the exposed opening should be entirely enclosed in insulation.

                    If you're worried about strength, your concern is misplaced. All the insulation boards have more than enough compressive strength to support your oven.
                    My geodesic oven project: part 1, part 2


                    • #11
                      Re: Setting the cooking floor

                      Understand. I will work to keep my board insulation as intact as possible and build everything upon it. I can still build a 1 meter diameter stove. That brings me to the outer edge of my 48" board width. One case covers 24 square feet, conveniently just the right amount for my stove.

                      I've decided to build the dome ON TOP OF the oven floor. I will lay my floor directly onto the board and go from there.

                      Thanks for the input.

                      Greg in RI


                      • #12
                        Re: Setting the cooking floor

                        it is advisable to seperate the dome from the hearth leaving an expansion joist between the two which can be filled with a strip of heatresistant rockwool.
                        the floor also should be laid loose to allow movement. and the chimney part should have an expansion joist towards the dome as well.

                        if you spend a lot of money for your materials you better do it once and right.
                        hope that helped


                        • #13
                          Re: Setting the cooking floor

                          I put my soldiers on the insulation so that I could remove the hearth brick with ease if it ever came to that point. I really don't anticipate that I will ever do this unless the brick somehow disintegrates.
                          My WFO project: http://picasaweb.google.com/stevprin/WFOSmallPhotos#


                          • #14
                            Re: Setting the cooking floor

                            In short, there is no right way. Both work equally as well. The slight practical differences are:

                            Wall on floor: Not as much fine cutting required to get a perfectly round floor. The bricks can extend a bit under the wall.

                            Wall next to floor: Entire floor can be removed somewhat easier in the un-likely event this is required. (On this site, I am aware of only one poster who elected to remove part of his floor because of splalling - and his was a "wall on floor" build).