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

Like Tree38Likes

Reply
 
LinkBack Thread Tools Display Modes
  #281  
Old 07-23-2013, 01:55 AM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 513
Default Re: My 40" Inch pizza oven in Florida

I'm back from vacation, ready to make some progress and move forward. I will be ordering materials for the thermal break soon: Ceramic rope and sealant. I plan on having a 1/2" horizontal and a 1/4" vertical thermal break gap. I plan to use 1/2" and 3/4" rope in these gaps and fill the 1/4" gap with the sealant inside the smoke chamber/chimney. I think the below mentioned materials will work and the price is reasonable............ Any thoughts or suggestions is appreciated.

Ceramic rope
Sealant
__________________
Respectfully,

KB
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
  #282  
Old 07-25-2013, 03:33 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,637
Default Re: My 40" Inch pizza oven in Florida

KB,
I am sorry about not replying to this question sooner. I've had a lot going on on the "home front". If I understand correctly, I think that you are describing a thermal break similar to what I did. (Page 10/post 93, and Page 11/posts 102 thru 106)

I used the Rutland Black to seal both the inside and back side of the thermal break. I later, cleaned as much of the sealer from the inside as I could. To me it looked like crap. Since then, I have seen others who have found other "caulks/putties" that had better food safe remarks in their product descriptions. I think that Russell (UtahBehiver (Wood Fired Beehive in Utah)) And Dennis (Deejayoh (Starting new 36" build)) both found more suitable materials for sealing the inside gasket. Maybe they or someone else will chime in on this thread.

I hope this helps to get you an answer .
__________________

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
  #283  
Old 07-25-2013, 03:44 PM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 513
Default Re: My 40" Inch pizza oven in Florida

Just went back and was reading everyone's posts on my thread. I appreciate everyone's help thus far. I could not have made it this far without your input and all the great info and pictures found on this forum. Thanks a million!!!!


Quote:
Originally Posted by stonecutter View Post
No, you don't need rebar in a chimney especially on corners....that is the strongest part of masonry structures, and without being encapsulated in concrete, rebar running up the corners will do nothing structurally.



Correct. For example, just look at some of those huge furnace chimneys or ones that stand in place after a home has burned or crumbled around it.... No bracing, used.

I haven't made much progress since returning from vacation the rains and my indecisiveness on my chimney\vent are hindering me and have brought me to a stand still..............I was hoping of coming up with a plan by now..........Thanks Stonecutter, You are right, I don't remember any rebar in any old chimney that I've seen.....That gives me a better perspective on building a brick chimney.

I trying to figure out how I would support the back side of the chimney over the dome that will be covered with 4" inches of insulation. I'm wondering if I could span this area with metal support of some kind and how I could fasten the bricks to this support?

Thanks again for everyone's help.
__________________
Respectfully,

KB
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
  #284  
Old 07-25-2013, 03:51 PM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 513
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by Gulf View Post
KB,
I am sorry about not replying to this question sooner. I've had a lot going on on the "home front". If I understand correctly, I think that you are describing a thermal break similar to what I did. """""""""""""""""

I hope this helps to get you an answer .
Thanks Gulf, I Just read your last post after submitting my last post. I'm very slow at composing these posts as you can see by the posted time between your and mine. Thanks again.

Ps.
What you all think about this for my floor thermal break? Grainger
__________________
Respectfully,

KB
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.

Last edited by kbartman; 07-25-2013 at 04:04 PM.
Reply With Quote
  #285  
Old 07-25-2013, 06:20 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,637
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by kbartman View Post
...........................What you all think about this for my floor thermal break? Grainger
I think it would work. I have seen where others have used similar. Look back again though, if you will to my other post. The link for page 10/post 93 in it shows how I did my floor break. I used 2 runs of a 3/4" flat gasket material. That left about 1/4" of space at the top that I have let fill in with ash that hopefully separates the fibers from the floor surface.
__________________

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
  #286  
Old 07-25-2013, 09:34 PM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,362
Default Re: My 40" Inch pizza oven in Florida

I used this stuff. It is ceramic fiber, has held up really well. No problems at all

Kaowool Caulk Details
__________________

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
  #287  
Old 07-26-2013, 02:29 PM
kbartman's Avatar
Master Builder
 
Join Date: Feb 2013
Location: Florida
Posts: 513
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by Gulf View Post
I think it would work. I have seen where others have used similar. Look back again though, if you will to my other post. The link for page 10/post 93 in it shows how I did my floor break. I used 2 runs of a 3/4" flat gasket material. That left about 1/4" of space at the top that I have let fill in with ash that hopefully separates the fibers from the floor surface.


Gulf, I went back and read about your floor thermal break. I missed it the first time. I need to take more time reading with wealth of info here on the forum. I find myself skimming over the posts and missing the details. I have some left over fiber banding material that I used around the over floor next to the dome wall that should work. I wondering how is yours performing and if you have taken any differential readings?


Quote:
Originally Posted by deejayoh View Post
I used this stuff. It is ceramic fiber, has held up really well. No problems at all

Kaowool Caulk Details
Dee,
Thanks for the info I appreciate and value your opinion. How much did you end up using?

I'm also wondering if your and others have compared the performance of the different type of floor thermal breaks?
__________________
Respectfully,

KB
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.

Last edited by kbartman; 07-26-2013 at 02:34 PM.
Reply With Quote
  #288  
Old 07-26-2013, 03:24 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 3,455
Default Re: My 40" Inch pizza oven in Florida

Quote:
Originally Posted by kbartman View Post
I'm also wondering if your and others have compared the performance of the different type of floor thermal breaks?
I did a comparison for the inner and outer areas near my TB's, you will just have to find them on the forum, they are here somewhere......

There is a very noticeable difference so the TB's are worth the effort to conserve heat.
__________________
The English language was invented by people who couldnt spell.


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
  #289  
Old 07-26-2013, 03:45 PM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,362
Default Re: My 40" Inch pizza oven in Florida

I used a tube of the Caulk, along with CF rope

I haven't done any comparison of different types of floor (or any other) thermal breaks. I only have one oven

In terms of impact, I think the break between your dome and arch is more important that the floor break. Heat rising and all, you will lose more heat through your arch if it is connected to your dome than you will through your floor. The floor is the first part of the oven to cool so I would worry less about that break. A simple piece of metal tubing is fine (and ignore bad math of others talking about the difference in conductivity. It's just two thin planes of metal that can conduct heat...)
__________________

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
  #290  
Old 07-26-2013, 04:44 PM
UtahBeehiver's Avatar
Il Pizzaiolo
 
Join Date: May 2012
Location: Salt Lake City, Utah
Posts: 1,918
Default Re: My 40" Inch pizza oven in Florida

KB,

I used Uni Extreme high temp caulk. It is made by McGill Air Seal and contains no hazardous stuff although it was used in an area that does not see food contact. Like DJ I stuff the air gap with ceramic rope and caulked over. I have a floor thermal break, SS tubing, does it make a difference, I don't know since I can't compare as if brick were there.
Attached Thumbnails
My 40" Inch pizza oven in Florida-63-ht-caulk-9.8.12.jpg   My 40" Inch pizza oven in Florida-63a-ht-caulk-9.8.12.jpg   My 40" Inch pizza oven in Florida-61a-ceramic-rope-8.25.12.jpg   My 40" Inch pizza oven in Florida-31a-thermal-break-6.1.12.jpg  
__________________
Russell

Experiences are the names I call my mistakes!

Link to my build -
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Picassa Picture Log
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Tags
chimney, flue

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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
Need Help with troubled oven mrchipster Design Styles, Chimneys and Finish 13 02-25-2013 04:29 PM
GLUTEN FREE Pizza Recipe mrsleep99 Pizza 6 07-26-2011 03:26 AM
Will the oven make all the difference? bobvl2 Newbie Forum 8 07-02-2008 08:55 PM
Fireplace base for Pizza oven acornscone Getting Started 7 03-24-2008 10:12 AM


All times are GMT -7. The time now is 01:34 AM.

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