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insulation - 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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  • insulation

    We are approaching the last 4 courses (see my album) and I have been reading about insulfrax and other blankets. Here is what we are planning on doing. We are going to slather on 1" of heat stop re.martar over the existing skim coat. We will have better than 6" of space between the walls and the dome and more on top. We are going to forgo the blanket and poor in vermiculite to about 2 inches from the top. We are then going to mix up a slightly moist port/verm batch and layer that on top. The thinking process is that it will stiffen up slightly and stiffen up the loose vermiculite below and once it is dry we will put the roof on. We are going to try and cure the oven prior to putting the roof on if we can ever get a long enough stretch of good weather. We will be tenting the dome everytime there is rain in the forcast. I don't think the oven will be any less efficient but I would like some feed back and what you think about the insulation idea?

  • #2
    Re: insulation

    I wouldn't add the portland to the vermiculite - just pour it in and call it good.

    Check out my pictures here:

    If at first you don't succeed... Skydiving isn't for you.


    • #3
      Re: insulation

      Thanks a lot Les. Think I will take your advice. It will save another step and a back or two.


      • #4
        Re: insulation

        Just dawned on me why we are going to use portland and verm on top. We are going to put a gable vent in because it gets very humid in CT and this will keep some air circulation when not in use and the port/verm layer will keep the loose stuff from flying around.


        • #5
          Re: insulation

          I think you have the right answer. Just leave the vermiculite it loose. That will give you all sorts of flexibility if you ever need it!

          Good Luck!


          • #6
            Re: insulation

            Thanks Jay. Will be working on it tonight. Just 4 more courses I believe. They are the most tedious as you know.


            • #7
              Re: insulation

              Originally posted by mrgweeto View Post
              We are going to slather on 1" of heat stop re.martar over the existing skim coat.

              If you have the HeatStop already, you might as well use it. I would not pay for extra HeatStop to add an extra inch to the dome. My oven doesn't even have a skim coat and it stays hot for days.

              If you are building the standard Pompeii, you are good to go on thermal mass. Insulation is far more important than mass at this point in the ball game (and it sounds like your insulation plan is fine).
              Ken H. - Kentucky
              42" Pompeii

              Pompeii Oven Construction Video Updated!

              Oven Thread ... Enclosure Thread
              Cost Spreadsheet ... Picasa Web Album


              • #8
                Re: insulation

                Heat Stop is $50.00 and some of the dome could use a little more if for no other reason to give it a little more strength. Besides that's the easy part of the job. We are on our last 3-4 courses and boy does it take a lot longer. For one we are getting anxious and have to reel ourselves in so we don't do anything stupid but mainly because everything needs to be supported and yet we still need some room to work. The weather in CT is awful. Rain tonight, Tommorrow, Sun and then Mon-Thurs next week. Of course if the forcasters stay true to their game they will be wrong and we will have great weather. Can only hope. Should get to the top by the beginning of the week.
                Thanks for the response,