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Mortar: 3:1:1:1 vs. 3:2:1:1 - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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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Mortar: 3:1:1:1 vs. 3:2:1:1

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  • Mortar: 3:1:1:1 vs. 3:2:1:1

    Straight forward question: Say you double the fireclay. What effect should that have?

    That's it. I'll keep it simple. I would love to ask ten variations of this question (actually, there are exactly eight variations if you think about it ), but doing so inevitably convolutes the discussion.

    ...so, more fireclay, all other things equal. The fireclay lends thermal something-or-other to the mortar, but I readily admit to some fogginess on the specifics.

    Thanks.

    [sand : fireclay : portland : lime, in that order]
    Last edited by kebwi; 11-12-2009, 02:50 PM.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

  • #2
    Re: Mortar: 3:1:1:1 vs. 3:2:1:1

    I think you are waaaay overthinking it.

    Comment


    • #3
      Re: Mortar: 3:1:1:1 vs. 3:2:1:1

      All right, just curious. I'm a pretty numerical person. You should see my CAD models.

      Website: http://keithwiley.com
      WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
      Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

      Comment


      • #4
        Re: Mortar: 3:1:1:1 vs. 3:2:1:1

        Keith, dude, buddy, sir............
        There is an infinite number of brews that you can concoct, whether it be mortar, refractory mortar, cement......it doesn't mean they all work. Seriously, you are never going to get it done and enjoy the fruits of your labor if you keep obsessing about it. As a fellow sufferer of mild OCD (my wife and daughter think severe at times - to me, I'm just doing it right) I understand your thought process, BUT, you need to pick a formula that has proven to work and don't look back. Despite what others have said, it is not about the process, ITS ABOUT THE FOOD, take a load off of your mind and put it in your belly.
        Just remember the roots of the Pompeii oven - basic materials and a sound design that has withstood centuries. As long as you insulate well......you can't go wrong.

        RT

        Comment


        • #5
          Re: Mortar: 3:1:1:1 vs. 3:2:1:1

          You misunderstand me. I'm not sitting on my hands. I couldn't be building this thing any faster frankly. I'm just willing to switch mixes at any point along the way if I get information to such an effect.

          Anyway, don't worry about it.

          Cheers!

          Website: http://keithwiley.com
          WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
          Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

          Comment


          • #6
            Re: Mortar: 3:1:1:1 vs. 3:2:1:1

            I think that any member who goes outside the recommended formulas, do so at their own risk!!!
            I would stick with the tried and proven mortar recipe and just get in an DO IT!
            Unless you have access to specialty knowledge and prepared to 'experiment', then go for it but post your findings.
            My 3:1:1:1 has proven to be great with no cracking after 2 years.


            Neill
            Prevention is better than cure, - do it right the first time!

            The more I learn, the more I realise how little I know


            Neill’s Pompeiii #1
            http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
            Neill’s kitchen underway
            http://www.fornobravo.com/forum/f35/...rway-4591.html

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