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

Announcement

Collapse
1 of 2 < >

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!

Forno Bravo
2 of 2 < >

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.
See more
See less

Mortar: 3:1:1:1 vs. 3:2:1:1

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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


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

            Comment

            Working...
            X