http://www.fornobravo.com/forum/ Questions and comments on pizza oven design, location, foundation, stand, hearth, insulation and more. en Fri, 20 Nov 2009 22:09:33 GMT vBulletin 60 http://www.fornobravo.com/forum/images/misc/rss.jpg http://www.fornobravo.com/forum/ http://www.fornobravo.com/forum/f6/smaller-oven-less-insulation-8871.html Wed, 18 Nov 2009 04:59:37 GMT Im so glad I found this site before I started. I need advice! I am constrained to only so much room for my build. I could build a 36 wide 28 deep oven (inside dimentions) and have only 1 inch between the outer oven wall and the cinder blocks that will encase the oven. Do I go with a smaller oven... Im so glad I found this site before I started. I need advice! I am constrained to only so much room for my build. I could build a 36 wide 28 deep oven (inside dimentions) and have only 1 inch between the outer oven wall and the cinder blocks that will encase the oven. Do I go with a smaller oven and more room for insulation or a larger oven with less insulation? I have no problem making smaller pizzas. Pizza is all im interested in doing and it will be a once in a great while thing. Probably count on one hand how many times Ill use it in a year, ok maybe more but definately will only need heat to make 4 or 5 pizzas at some backyard parties. I could also fill the cinder blocks around the oven with vermiculite. Thanks in advance!!!!! ]]> Getting Started webowl http://www.fornobravo.com/forum/f6/smaller-oven-less-insulation-8871.html http://www.fornobravo.com/forum/f6/newbie-australia-8855.html Mon, 16 Nov 2009 03:38:00 GMT G'day folks, after lurking on here for a while I think it's time to join in!
I'm from Central Coast of NSW Australia and in the process of building a wfo and have the foundation done, the concrete slab poured and next will be the base and dome.
Am I right in thinking that it's ok to use pavers as the base as opposed to firebricks?
I intend to lay a 'ceramic insulation paper' under the pavers/firebricks to assist in the insulation, but just wanted to get thoughts on using pavers.

Great forum and a minefield of info which seems to cover every topic known to mankind! ]]> Getting Started Jakhall http://www.fornobravo.com/forum/f6/newbie-australia-8855.html http://www.fornobravo.com/forum/f6/cement-primer-8811.html Sat, 14 Nov 2009 03:19:29 GMT Is there a good website to learn about working with concrete? I know nothin', and had a builder doing other work form and pour the foundation. My first question - how long does it take for the foundation to cure before I can start on the base? We're about 1hr. north of NYC, and I assume temp has a lot to do with it. What about the hearth slab? I'll be using the FB board on top, so it will be 3.5", I think, according to the pompeii plans. ]]> Getting Started jimkramer http://www.fornobravo.com/forum/f6/cement-primer-8811.html http://www.fornobravo.com/forum/f6/foundation-question-8805.html Fri, 13 Nov 2009 14:24:12 GMT I'm getting ready to begin installing a Casa110 on my backyard patio. The patio is made of large slabs of stone and the edges are done in brick. I'm planning to orient the oven over one of the corners of the patio so the front half of the oven will be over the patio and the back half will be over the yard.

My question is, do I need to remove the part of the patio on which the oven will sit and pour a slab for the whole structure or can I just add a slab extending out into the yard for the back half of the structure?

Clearly it would be easier to do the latter but the concern is the new slab may separate from the patio and/or the patio structure will not be strong enough for the weight of the oven. Any thoughts would be most appreciated! ]]> Getting Started jbuildarkansas http://www.fornobravo.com/forum/f6/foundation-question-8805.html http://www.fornobravo.com/forum/f6/foundation-casa110-modular-oven-8802.html Fri, 13 Nov 2009 04:19:28 GMT I'm about to get start installing a Casa110 on my back patio. The patio is constructed of large slabs of rock and around the periphery is brick. I want to place the oven at a corner of the patio so that the front half would be over the existing patio and the back half would extend out into the yard.

My question is, do I need to remove the portion of the patio on which the oven will sit and make one slab or can I just pour an extension slab to accomodate the back half of the oven? ]]> Getting Started jbuildarkansas http://www.fornobravo.com/forum/f6/foundation-casa110-modular-oven-8802.html http://www.fornobravo.com/forum/f6/fireplace-frt-oven-back-8801.html Fri, 13 Nov 2009 01:54:56 GMT Can this be done? I have in my back yard a chiminea (outdoor fireplace) and my daughter ask me to build one in her new home that she got last year. After building her retaining wall on her back and side with a large circle on the corner for a fire place 56in.round. I found this site. I think that... Can this be done? I have in my back yard a chiminea (outdoor fireplace) and my daughter ask me to build one in her new home that she got last year. After building her retaining wall on her back and side with a large circle on the corner for a fire place 56in.round. I found this site. I think that having a pizza oven would be more fun. My son-in-law thinks a chiminea would be better. I think we could do the chiminea in the frt by making the frt 2 arches bigger and have the oven in the back. I have not heard of this frt and back design in the forum but would like some feedback. I did start to lay block in the frt of the circle to extend the frt of the platform. ]]> Getting Started Puff the Magic Dragon http://www.fornobravo.com/forum/f6/fireplace-frt-oven-back-8801.html http://www.fornobravo.com/forum/f6/fb-mortar-8786.html Thu, 12 Nov 2009 00:33:42 GMT I am happy to say that we have made the product transition from Refmix to the new FB Mortar. FB Mortar is a true refractory, high temp, waterproof mortar that you can use to assemble modular pizza ovens, brick ovens and fireplaces. It has an additive that makes it sticky, which helps when... I am happy to say that we have made the product transition from Refmix to the new FB Mortar. FB Mortar is a true refractory, high temp, waterproof mortar that you can use to assemble modular pizza ovens, brick ovens and fireplaces. It has an additive that makes it sticky, which helps when assembling the Pompeii Oven. It is heat resistant to over 2000ºF, and unlike Portland cement-based mortar, it can withstand the heat cycle of a pizza oven without becoming brittle and breaking apart.

It comes dry in a 55lb bag and costs $50. That's a lot less then before.

You can order it through the FB Store, or by call us on (800) 407-5119.

http://www.fornobravo.com/store/FB-M...5-p-16339.html

Wahoo!

Keep building.
James ]]> Getting Started james http://www.fornobravo.com/forum/f6/fb-mortar-8786.html http://www.fornobravo.com/forum/f6/insulation-advice-8719.html Sat, 07 Nov 2009 10:01:01 GMT Hi, I have purchased a woodfired oven Kit made from high density castable refractory concrete. The kit comes with a 1 inch Fire Blanket for the floor and a 1 inch fire blanket for insulating the dome. The manufacturer swears black and blue that this is enough insulation and I have seen heaps of... Hi, I have purchased a woodfired oven Kit made from high density castable refractory concrete. The kit comes with a 1 inch Fire Blanket for the floor and a 1 inch fire blanket for insulating the dome.

The manufacturer swears black and blue that this is enough insulation and I have seen heaps of pictures of completed ones.

What are your thoughts?

Basically if i follow the instructions i will be doing a concrete slab with a fire blanket and then laying the floor on top of this.

I will be covering the dome in a 1 inch fire blanket (chicken wire, alfoil etc) and then rendering it.

Is this enough insulation? What do yo recommend?

Many Thanks. This is a brilliant forum. ]]> Getting Started Frasu http://www.fornobravo.com/forum/f6/insulation-advice-8719.html http://www.fornobravo.com/forum/f6/unglazed-quarry-tiles-8718.html Sat, 07 Nov 2009 09:32:41 GMT Hi I am thinking of using 2 layers of unglazed quarry tiles on the floor of my oven instead of fire bricks...any thoughts ? I am in the South of England and there is no where to buy Fire Bricks apart from a few company's up North at £2 each + p+p...

I am also going to use red bricks...yes I know, I have read all the threads on this, but I know there are lots of people having the same quandry as me, they have probably read the Russel Jeavons 'Your brick oven' and thought.... well it seems to work okay for the Aussies surely it will work in the UK.

Well if it goes tits up I will post a thread so everyone will know, its gettin a bit cold here in Hastings so may have to wait till the Spring to finish...

any way any thoughts on the quarry tiles? ]]> Getting Started simsavage http://www.fornobravo.com/forum/f6/unglazed-quarry-tiles-8718.html http://www.fornobravo.com/forum/f6/pizza-stones-8712.html Fri, 06 Nov 2009 07:30:40 GMT hello everyone, im just starting the idea phase of scrapping this plan for that plan and oh that might work with this but what if i did this? im sure you know what i mean. my question is has anyone inlaid a PIZZA STONE into their oven floor? round or square, i was thinking the smooth surface would... hello everyone, im just starting the idea phase of scrapping this plan for that plan and oh that might work with this but what if i did this? im sure you know what i mean. my question is has anyone inlaid a PIZZA STONE into their oven floor? round or square, i was thinking the smooth surface would be better than grout lines? that way, i wouldnt have to store my pizza stone in the house, it'd be up and ready!!! thanks ]]> Getting Started Stretch http://www.fornobravo.com/forum/f6/pizza-stones-8712.html http://www.fornobravo.com/forum/f6/casa-premio-atlanta-asheville-area-8689.html Wed, 04 Nov 2009 05:37:02 GMT My wife and I would like to see either a Casa or Premio oven 1st hand and ideally see it fired up and used for cooking. We live in Atlanta, but are building a home outside of Asheville NC. Willing to travel and will bring beer or wine!! My wife and I would like to see either a Casa or Premio oven 1st hand and ideally see it fired up and used for cooking. We live in Atlanta, but are building a home outside of Asheville NC. Willing to travel and will bring beer or wine!! ]]> Getting Started BigSteve46 http://www.fornobravo.com/forum/f6/casa-premio-atlanta-asheville-area-8689.html http://www.fornobravo.com/forum/f6/hebel-hearth-8663.html Tue, 03 Nov 2009 09:11:07 GMT Hi guys

OK well finally after a trip around Australia the purchase of a new house its finally time.....to build or WFO.

Im using a locally produced kit which dosnt supply any insulation for the floor - though uses 60mm bricks with the recomendation of 4" of Vermiculite concrete but my question is has anyone used Hebel power panels as the base without insulation? Hebel panel is reinforced with reinforcing bar so strength is not an issue its more a question of insulation properties Im concerned about.

So do you think Hebel panel on its own will be enough or will I need some Calcium Silicate board as well - Im trying to avoid using the board as its pretty expensive - $225 for the oven.

Thanks for your help

Mike ]]> Getting Started bigfluff http://www.fornobravo.com/forum/f6/hebel-hearth-8663.html http://www.fornobravo.com/forum/f6/questions-hearth-layout-8657.html Mon, 02 Nov 2009 16:17:35 GMT Hello all, I am ready to lay my hearth floor but am unsure about where I should start laying bricks. Do I start from the center or the front? I will be laying them in a straight up staggered pattern.Also how much room do I leave from the front edge of the stand to the landing, I plan on using bull... Hello all,
I am ready to lay my hearth floor but am unsure about where I should start laying bricks. Do I start from the center or the front? I will be laying them in a straight up staggered pattern.Also how much room do I leave from the front edge of the stand to the landing, I plan on using bull nose pavers which are 12" in length. Would this make the interior of the oven set too far back. Another question, how deep should the landing be from the oven floor to the exterior of the landing?
Thank you everyone.
Jay ]]> Getting Started jaymac2087 http://www.fornobravo.com/forum/f6/questions-hearth-layout-8657.html http://www.fornobravo.com/forum/f6/fireclay-8645.html Mon, 02 Nov 2009 04:57:02 GMT Hi all - Having never worked with fire clay before how much is required to order for the leveling of the WFO base. Hope this is not a dumb question. Regards Dave. Hi all - Having never worked with fire clay before how much is required to order for the leveling of the WFO base. Hope this is not a dumb question. Regards Dave. ]]> Getting Started spt http://www.fornobravo.com/forum/f6/fireclay-8645.html http://www.fornobravo.com/forum/f6/oven-kit-vs-custom-build-scratch-8644.html Mon, 02 Nov 2009 02:20:38 GMT I am in the design phase of a new home and plan to include a pizza oven on the outside wall of a screened porch with front of oven inside and the rest outside.

What are the pros and cons of a "kit" such as FB Premio or Casa vs a "built from scratch" oven. We will use it for pizza and bread primarily, for ourselves (two of us) and entertaining. We will hire someone to do all of the work.

Any and all general advice is also welcome as I am a pure newbie and novice. ]]> Getting Started BigSteve46 http://www.fornobravo.com/forum/f6/oven-kit-vs-custom-build-scratch-8644.html