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		<title>Forno Bravo Forum: The Wood-Fired Oven Community - Forums</title>
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			<title>Forno Bravo Forum: The Wood-Fired Oven Community - Forums</title>
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			<title>!5 year old oven, lived in 2 states and 3 homes. Time for rebuild or destroy, advice?</title>
			<link>https://community.fornobravo.com/forum/pizza-oven-design-and-installation/design-styles-chimneys-and-finish/473758-5-year-old-oven-lived-in-2-states-and-3-homes-time-for-rebuild-or-destroy-advice</link>
			<pubDate>Mon, 19 Oct 2026 00:16:44 GMT</pubDate>
			<description><![CDATA[I've had my wood over for a while now and it takes hours and hours to heat up properly. I am pretty sure moisture migrates into the oven floor and possibly parts of the dome and the moisture inside prevents it from heating up. Once the moisture essentially cooks out, the oven performs pretty well....]]></description>
			<content:encoded><![CDATA[I've had my wood over for a while now and it takes hours and hours to heat up properly. I am pretty sure moisture migrates into the oven floor and possibly parts of the dome and the moisture inside prevents it from heating up. Once the moisture essentially cooks out, the oven performs pretty well.<br />
<br />
I know my oven is a bit unorthodox, but it's worked well for so far. At this point I am wondering if I should rebuild or replace it all together.<br />
<br />
<br />
To replace, it's still a big chunk of cash for me, so I would rather not if I can avoid it. Although I admit the newer ovens have come a long way!<br />
<br />
If I re-build it, I am considering either a complete tear down of the stucco exterior, or essentially layering over the top - but to be honest I just don't know what to do!<br />
<br />
Also my concrete around the base of the oven needs to be rebuilt, I am pretty sure the is the source of the moisture going into the floor. That is an easier issue for me, but the inside of the oven with the cracking and the exterior oven is slowly cracking apart. <br />
<br />
I've gone a full year now without lighting it, and would love to use it more, but the hassle of burning in there for so long prevents me from enjoying it.<br />
<br />
I've had this for over 15 years, and had it moved from NJ to IL and back in that time, and I think the moves have done a number on it, and yes it's built on a wood cart with rock bard over the top. <br />
<br />
Here's some pics of what I got.<br />
<br />
&#8203;<img title="IMG_4506 (1).jpg" data-attachmentid="473759" data-align="none" data-size="full" border="0" src="filedata/fetch?id=473759&amp;d=1792368282" alt="Click image for larger version

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			<category domain="https://community.fornobravo.com/forum/pizza-oven-design-and-installation/design-styles-chimneys-and-finish">Design Styles, Chimneys and Finish</category>
			<dc:creator>horrocks007</dc:creator>
			<guid isPermaLink="true">https://community.fornobravo.com/forum/pizza-oven-design-and-installation/design-styles-chimneys-and-finish/473758-5-year-old-oven-lived-in-2-states-and-3-homes-time-for-rebuild-or-destroy-advice</guid>
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			<title>Subject: Tips for tiling a Primavera 70 dome?</title>
			<link>https://community.fornobravo.com/forum/pizza-oven-design-and-installation/tools-tips-and-techniques/473604-subject-tips-for-tiling-a-primavera-70-dome</link>
			<pubDate>Tue, 06 Oct 2026 19:27:53 GMT</pubDate>
			<description><![CDATA[I'm planning to tile my Primavera 70 with 2&quot; x 2&quot; porcelain tiles on 12&quot; x 12&quot; mesh sheets. Any tips or techniques for handling the curvature while keeping the grout/grid lines reasonably aligned? 
 
Should I use full sheets where possible or cut them into smaller sections as I work up the dome?...]]></description>
			<content:encoded><![CDATA[I'm planning to tile my Primavera 70 with 2&quot; x 2&quot; porcelain tiles on 12&quot; x 12&quot; mesh sheets. Any tips or techniques for handling the curvature while keeping the grout/grid lines reasonably aligned?<br />
<br />
Should I use full sheets where possible or cut them into smaller sections as I work up the dome? Any lessons learned, especially around the tighter curves, arch and chimney, would be appreciated.<br />
&#8203;]]></content:encoded>
			<category domain="https://community.fornobravo.com/forum/pizza-oven-design-and-installation/tools-tips-and-techniques">Tools, Tips and Techniques</category>
			<dc:creator>Fonsecac23</dc:creator>
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