Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 01-09-2008, 08:16 AM
Serf
 
Join Date: Oct 2007
Location: EVESHAM, UK.
Posts: 19
Default Brick Dome

Hi All,
I am working on my first proper oven. the first one I built burnt well, but wasn't well insulated enough. mark two is bigger, better and being built almost entirely from reclaimed materials.
It has an internal diameter of 900mm. I have built the base and cut a fire brick floor to fit inside the circular walls. (Firebricks from old night storeage heaters). I am struggling to find a way to build the dome that I am capable of doing. i have two ideas.
1. form a dome shape in pliable wire and then build over it.
2. Step in each course of bricks by about a third of a bricks width so that it gradually goes in and will eventually meet. I could smooth over the "steps" with mortar if it is necessary.
What do you experts think?
Look forward to hearing from you.
Cheers
Nick. (Badsey, England.)
Reply With Quote
  #2  
Old 01-09-2008, 09:52 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Brick Dome

Having a smooth interior curve in actual firebrick material is worth the trouble, because the heat of the fire is reflected down from the fire, and radiated out from the hot bricks. We do this by tilting up each layer, or course, of bricks slightly, like 5/16 of an inch(8mm), on the outside. Experience shows that it's better to have excess mortar at the outside of the curve than on the inside where it runs the risk of chipping off from thermal shock and landing in your pizza.

Also, your "step" plan puts the biggest steps on the top of the dome where the temperatures are the highest.
Reply With Quote
  #3  
Old 01-09-2008, 10:52 AM
Serf
 
Join Date: Oct 2007
Location: EVESHAM, UK.
Posts: 19
Default Re: Brick Dome

OK, I'll give it a shot.
Thanks for your advice.
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


Similar Threads
Thread Thread Starter Forum Replies Last Post
engineering brick for dome Miker Getting Started 11 04-02-2010 09:49 AM
dome rings combining with chimney brick smithgardens Pompeii Oven Construction 5 12-24-2009 01:18 AM
The "Redgum Roarer" - brick dome oven Bacterium Brick Oven Photos 33 08-08-2009 11:18 PM
Brick type decission to be made nissanneill Getting Started 25 05-02-2008 05:46 AM
Sad/Happy.. the last brick in the dome asudavew Pompeii Oven Construction 1 10-29-2007 08:02 PM


All times are GMT -7. The time now is 05:58 AM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC