Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Brick Oven Photos

Like Tree18Likes

Reply
 
LinkBack Thread Tools Display Modes
  #51  
Old 01-09-2013, 12:22 AM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: 42" Brick Oven & Grill in Los Angeles.

Quote:
Originally Posted by ATK406 View Post
Thanks for the feed back. I've got a theory too;

My support slab does have a joint that runs right though the center of my block base. The two halves of the slab are not completely flush with each other and I did not lay my block on a mortar bed (to distribute the load across the joint) - Doh! The crack propogates up through the block base very near this joint and on up through the hearth slab. Maybe my block base settled (cracked) because of this joint and cracked the hearth slab along with it?? I'm not too worried about it, the crack has not gotten any bigger. Just the same I might put another support wall perpendicular to my 4x16 column - I don't think it's an issue really....but I still haven't removed the 2x4 and plywood support under the hearth .

I have a similar corner design like yours. I will be interested to watch your build this winter...since I can't work on my own!

Thanks again,
Regards,
AT


thanks for the additional info, would love to see a actual picture of that darn crack.
Reply With Quote
  #52  
Old 01-09-2013, 12:05 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: 42" Brick Oven & Grill in Los Angeles.

Update: We were able to get the walls up yesterday. I still have to make some changes and form the arches around the door ways then pour concrete during the concrete slab pour. All holes were filled with concrete. Note not to buy cinder blocks from Lowes, they were horrible, not straight at all.




Reply With Quote
  #53  
Old 01-09-2013, 05:02 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: 42" Brick Oven & Grill in Los Angeles.

What would you guys recommend i use for air flow for the grill. I need a door to allow air flow. i was thinking about getting this.

http://www.amazon.com/Cast-Iron-Clea...dp/B004T3COG2/

http://www.amazon.com/Woodeze-5VE-26...dp/B0013JSZ3G/

Last edited by V-wiz; 01-09-2013 at 05:07 PM.
Reply With Quote
  #54  
Old 01-09-2013, 08:41 PM
Laurentius's Avatar
Master Builder
 
Join Date: Nov 2010
Location: Japan
Posts: 870
Default Re: 42" Brick Oven & Grill in Los Angeles.

Why don't you build the grill first? Its hard for me to visualize a grill with that type of door, the grills that I've used have tops and for air flow use vents.
Reply With Quote
  #55  
Old 01-09-2013, 09:03 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: 42" Brick Oven & Grill in Los Angeles.

Ive already purchased it, ill have to built the block and bricks around that specific door, its basically for air flow, and for adding wood. Ill have to work on it some more then It will look like something.
Reply With Quote
  #56  
Old 01-10-2013, 10:23 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: 42" Brick Oven & Grill in Los Angeles.

I called McGill's warehouse to ask if they would sell 4 boards instead of 3 in a pack and he said NO, very rude and unhelpful. Since 3 boards wont fit a 42" oven ill have to use perlite/vermiculite. Im guessing 4 bags of 4CF perlite should be enough.
Reply With Quote
  #57  
Old 01-11-2013, 02:51 AM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,680
Default Re: 42" Brick Oven & Grill in Los Angeles.

I think that Forno Bravo sells the boards individualy. The industrial CalSil that I used came 7 boards to the box. The 2 inch thick boards were 1 foot by 3 foot. That is enough for a 42". You may have to google and/or call around for comparison.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #58  
Old 01-11-2013, 08:04 AM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: 42" Brick Oven & Grill in Los Angeles.

Thanks Gulf, is my understanding correct that FB sells one 23x36x2 board for $70?. No matter how i calculate the perlite is alot cheaper. 4 bags of perlite will cost me $50, but if i were to get the boards it would cost well over $200. Am i missing something here? Is perlite not a good option?. Also will perlite settle and compact over time from the weight of the oven?
Reply With Quote
  #59  
Old 01-11-2013, 12:28 PM
Laurentius's Avatar
Master Builder
 
Join Date: Nov 2010
Location: Japan
Posts: 870
Default Re: 42" Brick Oven & Grill in Los Angeles.

No one has argued the cost factor of ceramic fiber boards as being cheaper, nor that perlite was not a good insulation. CFB, is reliable, stable and very efficient as an insulation. V/P-crete, reliable, stability, and efficiency can be effected by many factors, how it's mixed, how compacted it is, its ability to allow or not allow moisture to evaporate from the mix. Still, its a great option and many people use it in addition with CFB. Will it settle and compact, sure, that why there is a recommended minimum depth and many people go above that for added insurance. Yes there is a cost difference, and some are swayed by cost and others by science.
Reply With Quote
  #60  
Old 01-11-2013, 12:43 PM
Master Builder
 
Join Date: Oct 2012
Location: Los Angeles
Posts: 724
Default Re: 42" Brick Oven & Grill in Los Angeles.

Quote:
Originally Posted by Laurentius View Post
No one has argued the cost factor of ceramic fiber boards as being cheaper, nor that perlite was not a good insulation. CFB, is reliable, stable and very efficient as an insulation. V/P-crete, reliable, stability, and efficiency can be effected by many factors, how it's mixed, how compacted it is, its ability to allow or not allow moisture to evaporate from the mix. Still, its a great option and many people use it in addition with CFB. Will it settle and compact, sure, that why there is a recommended minimum depth and many people go above that for added insurance. Yes there is a cost difference, and some are swayed by cost and others by science.


Very well said. that makes sense. decisions, decisions, i dont know which way to go. My options are buy 2 packs from McGills (6 boards). 2nd option, but one from Mcgills and one board from FB store. or use Pcrete.... is 6" of Pcrete enough? I guess im just asking too many questions.. grrr.

Just curious why is it necessary to have insulation at the entrance floor of the oven? underneath the chimney? its not like were cooking there.

Last edited by V-wiz; 01-11-2013 at 12:50 PM.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Red Clay Brick Oven in the Philippine Islands jayjay Introductions 86 04-10-2013 05:47 PM
Travel Report: The Greek Wood Oven FornoBravoNews Europe 2 04-28-2012 03:54 PM
Cast Oven on Trailer Questions djag12 Other Oven Types 49 09-19-2010 08:03 PM
All things being equal Lester Newbie Forum 13 12-21-2009 02:26 AM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 05:45 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC