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Alternative brick angle cutting - 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.
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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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Alternative brick angle cutting

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  • Alternative brick angle cutting

    Searching on some Greek forums for building an wood oven i saw this technique that i have never seen before in here, does anyone have build an oven this way?
    Last edited by dimitrisbizakis; 01-07-2013, 04:08 AM.

  • #2
    Re: Alternative brick angle cutting

    It is a cantilevered arch, not better, not easier, why?

    Comment


    • #3
      Re: Alternative brick angle cutting

      Originally posted by Tscarborough View Post
      It is a cantilevered arch, not better, not easier, why?
      less mortar?Less cut's?

      Comment


      • #4
        Re: Alternative brick angle cutting

        It uses the same amount of mortar, if not more (more mass), and there is still only one cut per brick, just like with a Pompeii.

        Comment


        • #5
          Re: Alternative brick angle cutting

          I see a few issues with this type of design, the cantilever is not nearly as strong and at what point do you make the transition to 2 or more bricks? See the drawing to show the potential brick sizing issues. the drawing is based on bricks 2.5 inch thick and a 42 inch interior oven.

          It appears from the photo that the builder also had a problem with alignment between rings as there appear to be significant ridges between joints. I am not sure if this is a builder skill issue or an additional problem with this type of design.

          Chip
          Last edited by mrchipster; 01-07-2013, 09:49 AM.
          Chip

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          • #6
            Re: Alternative brick angle cutting

            Originally posted by mrchipster View Post
            I see a few issues with this type of design, the cantilever is not nearly as strong and at what point do you make the transition to 2 or more bricks? See the drawing to show the potential brick sizing issues. the drawing is based on bricks 2.5 inch thick and a 42 inch interior oven.

            It appears from the photo that the builder also had a problem with alignment between rings as there appear to be significant ridges between joints. I am not sure if this is a builder skill issue or an additional problem with this type of design.
            Chip

            here's a bigger resolution of the image, you'l notice that the bricks goes further in the center of the dome as they go up.
            The last ring is not mortared to place, and the mortar in this case is just clay and sand.
            This is called as an tradinional oven, here in Greece.
            I'm think that you're both right that there is no point of doing the dome with this teqnique.
            Last edited by dimitrisbizakis; 01-08-2013, 08:20 AM.

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