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 > Pizza Oven Design and Installation > Tools, Tips and Techniques

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 09-09-2007, 08:20 AM
JoeT62's Avatar
Apprentice
 
Join Date: May 2007
Location: Massachusetts
Posts: 174
Default Vermiculite Layer - Does it EVER dry????

Yesterday I cut off strips of the vermiculite/cement mixture from the edges of the hearth to accomodate the steel track. I wanted to fix the track directly to the regular concrete as the vermicu-crete layer had crumbled along the edges through 3 months of construction.

Anyway, while the stuff was hard as a rock from above, my circular saw with masonry blade cut through it like butter. When I chiseled the strips off I was amazed at how light they were (my 9 year old got to impress his friends by carrying around a cinder block sized piece with one hand).

One thing that amazed me is that although the top inch and a half was dry and cured, the mix was still moist and crumbly inside! Again, this is 3 months later! I know that many have fixed their enclosures to this layer without difficulty, but I am glad I made the decision to go to the "real" concrete.
__________________
"You better cut the pizza in four pieces because I'm not hungry enough to eat six."

-- Yogi Berra


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
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
What is Vermiculite james Getting Started 8 07-09-2008 11:35 AM
Vermiculite Layer Mojoe Getting Started 13 08-30-2007 10:00 AM
Bedding brick hearth to vermiculite insulation nissanneill Getting Started 5 05-22-2007 07:41 PM
Layer of vermiculite and super isol, Good or Bad? camarina73 Pompeii Oven Construction 14 08-14-2006 12:08 PM
vermiculite mixture pam Pompeii Oven Construction 4 08-18-2005 11:26 AM


All times are GMT -7. The time now is 06:33 PM.

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 3.5.2
© 2006/10 Forno Bravo, LLC