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advice needed on insulation - Forno Bravo Forum: The Wood-Fired Oven Community



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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advice needed on insulation

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  • advice needed on insulation

    please give me advice when building an oven is the insulation a necessity or could you use two or even three layers of brick instead,,, i like sharp lines and it seems when people use insulation you get a more fred flinstone look.. your advice will be appreciated,, i am a bricklayer by trade

  • #2
    Re: advice needed on insulation

    Welcome Aussie Bricky!

    Maggie Beer comments about the lack of insulation in her oven in the forward of Russell Jeavon's book "Your Wood Oven" and how hindsight is a wonderful thing.

    From what I can see if it done right, fixing the FB insulation blanket appropriately with chicken wire will stop the "Flintstone Effect".

    What type of oven are you building? Started yet?

    Make sure you post plenty of pics to keep us up to date.

    All the best with your build.

    Fail to Prepare...Prepare to Fail!


    • #3
      Re: advice needed on insulation

      Originally posted by aussie bricky View Post
      i like sharp lines and it seems when people use insulation you get a more fred flinstone look.. your advice will be appreciated,, i am a bricklayer by trade
      Yaba daba do Barney.

      Heres one I prepared earlier.

      Cheers, Fred
      The English language was invented by people who couldnt spell.

      My Build.



      • #4
        Re: advice needed on insulation

        Hi Aussie Brickie!

        My dad in his wisdom decided to build a fairly rough-shod pizza oven, with no insulation for the hearth (solid pavers directly onto a suspended concrete slab) and a large volume of volcanic rock/glass/general detritus for insulation around the dome. The result? An oven that takes more than 4 hours to heat up, and only retains its heat for about 1.5 hours, needing a decent fire going the whole time just to cook pizzas! Tis a great shame. Pizzas still taste great though! Just a MASSIVE amount of effort required.

        Remember, your fire bricks are only there to absorb and HOLD the heat from your fire. Without insulation, that heat will quickly escape from the fire bricks and you'll struggle to reach and maintain high temperatures.

        Looking forward to seeing photos of your build!
        The Melbourne Fire Brick Company


        • #5
          Re: advice needed on insulation

          Insulation around the dome and under the heath stops all that heat escaping. Without the trapped heat you can't bake bread, roast, slow cooking etc etc.
          Substituting insulation for more bricks all you are doing is making a thicker dome that will take forever to heat and once the fire is out it'll cool down quicky as it wont retain heat.
          As the others have suggested follow the plans and you'll be right.