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ArkansasOven 07-03-2010 09:07 AM

Getting started in Arkansas
I finally got started this year. It took forever to get my old concrete slab taken out and a bigger, thicker one installed. I have my base mocked up, lintels too, and about to get that done so I can do the hearth pour.
I have decided the barrel vault would be more my style of oven simply because I dont work in the winter and it would give me alot of time to play with breads.
At one time reading this forum, the barrel vault oven threads and pics were more common than they are now. I am trying to follow Alan Scotts design as much as I can and still do my own thing, so if anyone has experience in these types of builds I would welcome any and all advice.

Have a happy 4th everyone!

ArkansasOven 07-04-2010 11:17 AM

Re: Getting started in Arkansas
I tried to post pictures here, using what I had read about Picasa web albums and the insert picture tool and things just didnt work... hints?

ArkansasOven 07-04-2010 11:20 AM

Re: Getting started in Arkansas
1 Attachment(s)
another attempt

This was a direct upload and not a link to my picasa pictures. Any hints?

This is now 5 courses high and I need to get rebar and concrete to fill the voids instead of doing the mortar trick.
I would like to learn how to pour the insulation layer on top and leave a void for the firebrick cooking surface like I have seen done with other builds here. Its a clean look I think I would like to have.

Anyone else building a Vault style oven for bread/pizza?

ArkansasOven 07-06-2010 01:34 PM

Re: Getting started in Arkansas
I remember reading this forum into late fall last year while I was planning and waiting to get things started. There were alot of people that were eager to help and motivate others to get things done... the forum is really quiet now. What happened?
On a side note, what is the correct method to filling the cinder block for the base? Every tube, every other? Rebar, size and location? I cant find solid information in my books and would rather not make a mistake on something this critical. Thanks in advance.

Dino_Pizza 07-06-2010 03:25 PM

Re: Getting started in Arkansas
Hey ArkansasOven, welcome to the forum. Congradulations on starting! Sorry about the forum being so "quiet" (wait until winter hits :eek:).

My theory(and something I personally have to work on :o) is that the barrel vault styles are a bit intimidating (at least to me) so I kind a keep quit about them but I DO have a couple of pieces of info for you that might help.

Actually, I started by wanting an Alan Scott oven and doing that research made me find this forum and I changed to a dome. You said you are going to "do your own thing" and I think there are plenty of practical minor alterations to his basic design that IMHO (or IMCO: in-my-clueless-opinion) you can make.

Have you checked out Tscarborough thread?
He has vault oven that's not as massive as an Alan Scott and I think I've read others on his thread that did similar.

Anyway, here is my pic of my rebar on the stand:

I filed in every other column, sometimes 2 next to each other because they were corners, tied them into the 12" grid of rebar on top. I know it was overkill, but a vault oven will be heavier so I would stick with that. I think 1/4" rebar is fine if you use a lot.

Also: I embedded the photo above in picasa like this:
1)I don't know how to do it from Picassa, it has to be done from picasaweb ,the web album feature they have.
2) View your photo, click on "Link to this Photo" on the right; select the size, I did 'small 288px'-bigger is fine, and then do the Copy (control C)
3) In the FB dialog/thread box, click on the yellow/gray "post card" icon near the "paper-clip", replace the http in the dialog box that opens with what you just copied from "link" on picasa-web. It will now show about 7 lines of gibberish in the body of your message.
4) THE TRICK is now to highlight and remove almost everything in the 7 lines of gibberish except the 2nd "http://" you see...up to the dot .jpg and make sure you keep the "[img]" in front and at the end. So remove the "http://picassaweb...." crap.... and keep the "http://ih5..." good stuff right up to and INCLUDE dot-jpg and leave the IMG brackets at front and back.

Hope this help, ask more questions, were bound to help.
cheers, Dino

ArkansasOven 07-07-2010 03:02 PM

Re: Getting started in Arkansas

thanks for assisting me here. I replaced an existing slab, and other than drilling through the new concrete pad I have no way to attach the oven stand to the new pad... Is it absolutely necessary to do this or can I just use rebar in every other tube and across the top row of block?

Dino_Pizza 07-08-2010 08:07 AM

Re: Getting started in Arkansas
Good question. I looked thru so many others pictures on their slabs and I rarely see rebar poking thru. I can't believe they all took pictures after smoothing the pad, then poked rebar in the 4 corners. I'll start a thread on construction techniques to see what other think. I bet it's fine. It'll be heavy and strong and never move anyway.

ArkansasOven 07-08-2010 11:04 AM

Re: Getting started in Arkansas
On a side note, I did want to let those who may be thinking of starting a build that right now Harbor Freight has the tile/brick saw on sale for $249.99 and if you call in your order you can mention a 20% coupon for retail stores and they will honor that for calls but not internet orders...

For $199 its a great deal and several builders on this forum reccomend it. Mine was ordered today. I got rained out at work and am about to hit the hardware store for supplies that cant get ruined in the back of my truck!

Have a great day everyone.

Dino_Pizza 07-09-2010 08:35 AM

Re: Getting started in Arkansas
That HF saw is great workhorse.

Here's a link to the thread about building an oven base atop an existing slab:

It seems people do it with success but best practice is to drill in a rebar.

Do you plan on a traditional Alan Scott with the firebrick on their sides for the hearth floor, or will you modify it and put the bricks flat to heat up faster?

ArkansasOven 07-09-2010 09:29 AM

Re: Getting started in Arkansas
I do appreciate your checking into that for me.

My plan is for a barrel vault. I want the thicker floor of the AS oven and the thicker dome of the FB oven. So what I am thinkin is a two layers of brick (flat) at the base and using half brick arched as the dome. It will give a 4.5" dome, that with minimal cladding and a ton of insulation should work out well for my purposes... or so I am hoping.

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