Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (
-   Getting Started (
-   -   Michelle 42" oven question (

mgreene 09-05-2010 10:27 PM

Michelle 42" oven question
I am getting ready to put the floor of the oven. I am doing the herringbone pattern. I do not want to cut a circle floor I just want the rows (courses) to start on top of the floor.

Next is my problem.

1. We want to build the 42" Tuscan (high dome) interior height 21". The directions state the "first course" can be done in 2 ways, 1) stand a brick cut in 1/2 upright (4 1/2 ") as shown in (Photo 7.1) 2) or you can lay a 1/2 brick on its side (2 1/2") as shown in Photo 7.2 (Page 37 in the directions)
I understand the 2nd course (row) is where the bricks are cut in 1/2 laying on their wide side

Which is the best way to do it, in order to acheive the 21" dome height. the 4 1/2 " standing upright on the floor or the brick cut in hald lying on its side???

2. Is that considered the 1st course (the bricks on the oven floor)??

2. Do we put down 3 courses (rows) of brick, then start to angle with shims?

Thanks, Mgreene

That's Amore 09-06-2010 07:33 AM

Re: Michelle 42" oven question
As per the plans, you can do it both ways ( your choice) the key is to follow a mold that you would make. This will allow you to angle the brick correctly no matter how you start you first coares. FYI, I started mine with a full soldier coarse then the half brick.

mgreene 09-06-2010 08:28 AM

Re: Michelle 42" oven question
Great, thank you for the information. That makes great sense. Curious, did you start your 1st course on top of the oven floor?

That's Amore 09-07-2010 02:01 PM

Re: Michelle 42" oven question
No, I started the coarse on 2" thick FB board or insulating board. Also on the first coarse I cut a slight angle to help start the curve. Hope this helps. Cheers!!

mgreene 09-08-2010 06:53 PM

Re: Michelle 42" oven question
We have already pured the 4" of concrete, then 4" of vermuiculite. Do you know if one can get just 1/2 think of insulating board as the bricks for the oven floor are not totally flushed side by side?

GianniFocaccia 09-08-2010 08:08 PM

Re: Michelle 42" oven question
Although any amount of insulation helps (and it's difficult to over-insulate) 1/2" isn't going to be significant. An inch would be better, two inches ideal. I would call around to refractory insulation suppliers to see if they'll sell you less than a full box. The Insblock 19 I bought could be easily pulled apart into 1" thick pieces. Don't forget you can always use leftover pieces for a door.

That's Amore 09-09-2010 03:25 PM

Re: Michelle 42" oven question
4 Attachment(s)
I agree, 1/2" just does not cut it. If your bricks are not flush on your oven floor don't worry as you can grind them flush. If the floor is not yet installed you can use a mix of fine sand and fire clay with no cement and use a tile knotched trowl then set your brick like laying tile. I recomend reading the PDF for building a pompeii oven several times as each time I read it, I discover a new detail that I missed before. Cheers, Here are a few pics of where I'm at.
Attachment 21295
[ATTACH]Attachment 21298[/ATTACH]

Tscarborough 09-09-2010 05:15 PM

Re: Michelle 42" oven question
I have mentioned it on other threads, but it is worth repeating:

You should always clean off* unset mortar from the bedding area of your brick. That is the area where you will lay mortar for the next course. If it is hard already, don't worry about it, but it is best practice to do so for bond.

*Not clean off with a damp sponge clean, just get any buildup off by scraping with your trowel.

That's Amore 09-09-2010 05:23 PM

Re: Michelle 42" oven question
That is a good point, I will use my grinder to touch that up thanks,


mgreene 09-11-2010 08:01 PM

Re: Michelle 42" oven question
I read somewhere in the forum, that someone suggested just setting the outter edge of the oven floor with fireclay/fine sand, then putting the others without pasteing them down. Had to do with, if one needs to replace a brick it is not pasted and easier to remove. Any thoughts?

My husband thought just using sand vs the paste to help level the bricks on the oven floor. Would the intense heat be bad for just sand?


All times are GMT -7. The time now is 05:25 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC