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diatomaceous earth under perlcrete - 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 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.
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diatomaceous earth under perlcrete

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  • diatomaceous earth under perlcrete

    I was rooting around in the insulation photo gallery and saw someone using a thick layer of diatomaceous earth on the top 2/3 of the dome before putting on the mortar/perlite insulation. Anyone have thoughts on what the logic is here?

  • #2
    Re: diatomaceous earth under perlcrete

    It turns out the DE is a decent insulator. Here is a table of thermal conductivity of different materials, nice to keep in your toolbox (pardon the pun) next time you need it's conductivity. Thermal Conductivity of some common Materials and Gases

    Maybe the guy had a swimming pool and had some DE laying around instead of perlite. I wouldn't recommend it, however. It's only half as good an insulator as perlite and that's not expanded perlite.
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    • #3
      Re: diatomaceous earth under perlcrete

      Thanks for the reply Inwood. I think the swimming pool left overs is a pretty good guess. I got started building a 36" Pompeii after removing a ratty old chimney from a house during a remodel. I'm cutting it all out and dry stacking it now so I'm researching the next step. Thanks again.


      • #4
        Insulating your oven

        The materials you use for your oven will be dictated by what is available in your area. I found a source for vermiculite in Fort Worth you might want to make a note of. You won't need DE.

        I bought zonolite/vermiculite masonry fill from Builder's Equipment and Supply, 320 Broadway Ave, Fort Worth, TX -817-332-2373- @ $13.95 per four cu. ft bag. That is a good price. I've read here that this product is coated with silicone to help the particles flow into the voids of concrete blocks after the wall is already built. Hence, there may be an issue with water absorption while making vermicrete. That wasn't a problem for me. The little bit of vermicrete I mixed was fine, I'm planning to pour it into my enclosure and put a top on it to keep it dry.

        Insulation is not the place to cut corners.
        Last edited by Lburou; 06-18-2011, 05:45 PM.
        Lee B.
        DFW area, Texas, USA

        If you are thinking about building a brick oven, my advice is Here.
        Our One Meter Pompeii Oven album is here.
        An album showing our Thermal Breaks is Here.

        I try to learn from my mistakes, and from yours when you give me a heads up.