Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Getting Started

Like Tree3Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 09-12-2007, 04:35 PM
Serf
 
Join Date: Aug 2007
Location: Pittsburgh, PA
Posts: 12
Question Re: Hearth Design Philosophy

I am getting ready to pour the hearth but before I do, I have a question. Is it necessary to have an ash slot? I noticed on some of the other designs that they do but this design does not. Thanks
Reply With Quote
  #12  
Old 09-12-2007, 04:57 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Hearth Design Philosophy

I didn't put one in, can't say how useful it might be. I do know that ash removal is not an issue if you have a brush and shovel.
I have seen mention that an ash slot can actually get in the way when loading pizzas or other baked/roasted goodies.....having done all of the above, I can see how it might get in the way...excluding pizza, I tend to sit everything on my landing when loading and unloading.

RT
Reply With Quote
  #13  
Old 09-12-2007, 06:16 PM
Journeyman
 
Join Date: Oct 2006
Location: Adelaide, Australia
Posts: 257
Default Re: Hearth Design Philosophy

I have included an ash slot with an ash pit below, but can't yet comment on its usefulness or whether it gets in the way etc. I thought it seemed like a good idea at the time, and figure I can always fill it in if it proves cumbersome. Difficult to do it the other way around ....

My landing will extend some 12" in front of the slot when finished.
Attached Thumbnails
Hearth Design Philosophy-035.jpg   Hearth Design Philosophy-dsc_0080-medium-.jpg  

Last edited by Hendo; 09-12-2007 at 06:19 PM.
Reply With Quote
  #14  
Old 09-12-2007, 06:38 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Hearth Design Philosophy

I have an ash dump on both of my Healdburg ovens, and never use them. The also can get in the way when you are doing fire in the oven cooking -- as opposed to retained heat baking.

They take some effort to install, so on the whole, we recommend that you don't need one.
James
__________________

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
  #15  
Old 12-13-2008, 04:05 PM
bbell's Avatar
Apprentice
 
Join Date: Oct 2008
Location: Seattle
Posts: 193
Default Re: Hearth Design Philosophy

Sooooo.... For the hearth insulation would you say that one layer of InSol Board, on top of the supporting slab, should be sufficient and skip the vermiculite cement all together?

Thanks
Reply With Quote
  #16  
Old 12-14-2008, 06:26 PM
christo's Avatar
Master Builder
 
Join Date: Feb 2006
Location: Eastern NC
Posts: 910
Default Re: Hearth Design Philosophy

That's how I did it and it works great for me!

Christo
__________________
My oven progress -

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
  #17  
Old 12-14-2008, 06:33 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Hearth Design Philosophy

That sounds right to me. The structural concrete slab at the bottom, either 2" of FB Board or 4" of vermiculite concrete on top of that, and the cooking floor directly on top of that.

We have a good base of experience that 2" of FB Board will readily insulate a residential oven and you will retain all the heat in your oven and the bottom of the concrete won't even get warm.

Go for it.
James
__________________

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
  #18  
Old 12-15-2008, 03:06 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Hearth Design Philosophy

bbell,
That is exactly how I will be doing mine next month. If you look at Christo's answer above, and click on his link to his second page on his thread, (message #12? or something) you can clearly see a picture of his 5 blocks high stand, a 4" or so pour of concrete on that and then the 2" FB board or insulation board product that the oven floor bricks sit on.
Have fun on the project!
-Dino.
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

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


My Oven Costs Spreadsheet

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


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #19  
Old 12-15-2008, 04:03 PM
bbell's Avatar
Apprentice
 
Join Date: Oct 2008
Location: Seattle
Posts: 193
Default Re: Hearth Design Philosophy

Dino, James and Christo,

My thanks toeac of you for the reply. Now waiting for a change in weather (above 32 deg. would be nice) so I can pour a slab.

Be well.
Bill
Reply With Quote
  #20  
Old 12-16-2008, 02:41 PM
Serf
 
Join Date: Dec 2008
Location: Blackstone, MA
Posts: 6
Default Re: Hearth Design Philosophy

Quick question about the oven floor. Do you sit the walls of the dome onto the cooking floor or do you cut the floor round like Hendo did and have the walls rest on the FB or vermiculite concrete? It seems to me that the oven would be more efficient if the dome walls sat on the insulating layer and not directly on the cooking floor.

Jay
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



All times are GMT -7. The time now is 08:17 AM.

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