Forno Bravo Forum: The Wood-Fired Oven Community

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-   -   New Pompei Oven build (http://www.fornobravo.com/forum/f2/new-pompei-oven-build-16313.html)

abettio 07-09-2011 05:26 AM

New Pompei Oven build
 
Hi all, I have been reading and learning about how to go about building my very own pizza oven for a quite a while now. I decided a few weeks ago that it was time for me to begin my own oven build. I have learnt so much from the questions and answers from other newbie builders and the more experienced forum members. I have decided on a 42" pompei oven and I am about to complete the last couple of rows of the igloo in the next few days. I would like to know if anyone has any opinions on whether or not I should add a couple of inches of mortar over the completed igloo. Are there any real advantages to doing this or I should I just proceed to insulate the oven with insulation blankets etc. Appreciate any advice. I will post photos soon.

Lburou 02-02-2012 06:31 AM

Re: New Pompei Oven build
 
More mortar = more mass. More mass = more heat storage for bread or for cooking on out to 96 hours after firing the oven -roasts, birds, piglets, etc.. More mass takes more wood and time to bring to cooking temperature. So, its optional unless you have a plan to cook for days after the initial firing. HTH :)

SCChris 02-02-2012 08:45 AM

Re: New Pompei Oven build
 
Sorry I posted on the wrong thread..
Post withdrawn..

Chris


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