#1  
Old 01-08-2010, 06:41 AM
Serf
 
Join Date: Nov 2009
Location: Little Rock, Arkansas
Posts: 18
Default Oven floor question

I'm in the process of setting my oven floor for my Casa2G 100. I spread the sand on the FB board and at a couple of the edges there are some gaps between the bottom of the floor and the FB board where the sand is so loose it won't stay up in there. Overall, the floor seems to be stable but I don't want to risk it becoming unlevel in the process of putting the dome around it. I was thinking about getting some of that foam fire caulk that you can spray and filling in some of those gaps. In retrospect, I think if I had wet the sand a little this wouldn't have happened but its also 13 degrees here today and that may have been a problem. Any thoughts?
Reply With Quote
  #2  
Old 01-08-2010, 10:57 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Oven floor question

Hello jbuildarkansas,

You should use enough sand to fill any little gaps in the insulating board, and provide a level and secure base for the floor pieces. After you can assembled the dome around the floor, you can put a little sand between the outer edge of the floor and the dome walls. Just enough to hold everything nicely in place. Don't put any sand between the floor pieces -- they should fit snugly together.

Don't put anything else between the floor and the dome walls. The oven floor and dome expand and contract differently when you fire and cool your oven, and that little gap allows them to work independently. It will fill up with ash and won't get in the way of cooking.

Have fun with the rest of the installation!
James
__________________

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
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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
FINALLY!!! - Start Of Building My Oven Oven_Man Pompeii Oven Construction 249 03-14-2013 05:33 AM
Can you identify this oven? Argentina? Is it a good newbie oven? jdbizkits Newbie Forum 5 12-17-2009 06:37 PM
Oh no - my oven is wet PizzaArthur Firing Your Oven 36 11-23-2009 09:16 PM
Neapolitana Style Oven (31.5") southpaw Pompeii Oven Construction 4 08-11-2007 06:29 AM


All times are GMT -7. The time now is 08:33 PM.

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