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Red Bricks? - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Dome Installation Video - Casa / Premio / Modena

Hello,

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.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

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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Red Bricks?

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  • Red Bricks?

    Hi everyone, We are building an oven and have read that the three hole red bricks can be used for dome but are not recommended. Someone on the web had a blog of one they built with them and have had good success and enjoy the oven very much. We need to do this on a budget, I want to make a good oven and do what is best. Base built, pouring top soon. Comments welcome and needed.

  • #2
    Re: Red Bricks?

    VJ,

    If they are standard core bricks I would avoid them. If you are going to cut corners on the build this is one area I would not do so. It's a lot of work just to watch it crumble. Even good refractory material will turn to dust with use.
    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: Red Bricks?

      Thanks Les, so it's a no go on the red bricks. Will look into fire brick now. Our first thought was to make a clay or cobb oven, then we found this wonderful site and went with brick. My problem now is size. I only have room on my base for a 30" ID oven. The info on clay ovens said 20"-27" was a good size. Is 30 too small? And how big of an opening?

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      • #4
        Re: Red Bricks?

        One thing people should understand is making the actual oven dome is a *lot* of work. You really don't want to scrimp on materials, bricks in particular, but mortar as well, not matter what anybody says.

        If they are right, you save a few bucks. If they are wrong, you have to do it all over again.

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        • #5
          Re: Red Bricks?

          Originally posted by VJ Dickens View Post
          . The info on clay ovens said 20"-27" was a good size. Is 30 too small? And how big of an opening?
          I think a small oven is better than no oven. As far as the opening, look through the plans and just scale it down. There is a ratio but I don't recall what it is.
          Last edited by Les; 11-17-2011, 07:49 PM.
          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


          • #6
            Re: Red Bricks?

            Height of opening ideal is 63 percent of total oven height inside.

            Width is about same as height of oven interior height

            So for a 30 inch oven the dome height would be 15 inches
            The door height 9.75 inches
            Door width 15 inches

            These are not hard numbers but a good guide.
            Chip
            Chip

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