https://community.fornobravo.com/ vBulletin Forums en Mon, 11 May 2026 09:32:39 GMT vBulletin 60 images/misc/rss.png https://community.fornobravo.com/ https://community.fornobravo.com/forum/good-background-information/introductions/470866-new-here Sat, 09 May 2026 23:37:53 GMT Hi folks. new to this forum Is there some kind of measurement for length versus depth for good draw and exhaust? Also, do you have to have a down slope of the inner chamber toward the chimney for the exhaust to work properly? Cheers new to this forum
Is there some kind of measurement for length versus depth for good draw and exhaust?
Also, do you have to have a down slope of the inner chamber toward the chimney for the exhaust to work properly?
Cheers]]> Introductions Geezer https://community.fornobravo.com/forum/good-background-information/introductions/470866-new-here https://community.fornobravo.com/forum/pizza-oven-design-and-installation/design-styles-chimneys-and-finish/470864-arch-flues-and-flow Sat, 09 May 2026 09:30:41 GMT Hi there all. im thinking of doing something like the attached, but with an extra access arch around the in wall arch that doubles up as the flue/chimney vent. Is that going to work to draw heat and smoke out? thanks. im thinking of doing something like the attached, but with an extra access arch around the in wall arch that doubles up as the flue/chimney vent. Is that going to work to draw heat and smoke out?
thanks. ]]> Design Styles, Chimneys and Finish Geezer https://community.fornobravo.com/forum/pizza-oven-design-and-installation/design-styles-chimneys-and-finish/470864-arch-flues-and-flow https://community.fornobravo.com/forum/pizza-oven-design-and-installation/design-styles-chimneys-and-finish/470862-creating-draw-in-flues Sat, 09 May 2026 08:39:52 GMT Hi folks. New here and in process. Due to limited space I am considering building an arch oven left to right. Looking a bit like a tunnel chamber but stretched out and the acces on the side in the middle. It will have a rear vertical wall and a vertical face with access through an arch. On the... Due to limited space I am considering building an arch oven left to right. Looking a bit like a tunnel chamber but stretched out and the acces on the side in the middle. It will have a rear vertical wall and a vertical face with access through an arch. On the outside of said arch will be the access arch that doubles up as the flue vent.
my concern is about exit flow as the front wall is vertical and I haven't seen this anywhere. All the ovens seem to have a down slope to the exit door and out to the chimney flue. A bit like the attached but with an access door arch and external chimney.
is this doable??
Sorry if photo i fringes anything im not phone literate enough to edit it. However it is from breastfeeding ovens whom I have nothing to do with, only photo similar to my idea.
Thanks all.
]]> Design Styles, Chimneys and Finish Geezer https://community.fornobravo.com/forum/pizza-oven-design-and-installation/design-styles-chimneys-and-finish/470862-creating-draw-in-flues https://community.fornobravo.com/forum/regional-forums/northeast-us/470834-oven-opening Thu, 07 May 2026 19:23:03 GMT Northeast US jpricener1 https://community.fornobravo.com/forum/regional-forums/northeast-us/470834-oven-opening https://community.fornobravo.com/forum/good-background-information/introductions/470789-good-morning-new-to-the-forum Wed, 06 May 2026 07:17:47 GMT Thank you for allowing me to join.
I have a cast 2 piece pizza dome that I am going to complete and I’m looking for help with the build.
i have seen a build post in the past with step by step instructions for my type of oven, but cannot find it now.

i have built a brick stand already, with rebar going through a solid cement base. This is where I’m stuck….

I’ve read that I need a heat proof base to stop the cement drawing down the heat of the oven, but unsure of the best way to do it.
I have fire bricks for inside the oven.

Any help would greatly be received. Thank you
Sarah]]> Introductions Scrambled head https://community.fornobravo.com/forum/good-background-information/introductions/470789-good-morning-new-to-the-forum https://community.fornobravo.com/forum/outdoor-kitchens-and-living-rooms/outdoor-kitchen-design/470577-countertop-underlayment-question Tue, 21 Apr 2026 19:25:12 GMT Outdoor Kitchen Design Zimmy https://community.fornobravo.com/forum/outdoor-kitchens-and-living-rooms/outdoor-kitchen-design/470577-countertop-underlayment-question https://community.fornobravo.com/forum/good-background-information/newbie-forum/470552-thermal-expansion-crack-in-arch Mon, 20 Apr 2026 18:30:40 GMT Newbie Forum jjenkins74 https://community.fornobravo.com/forum/good-background-information/newbie-forum/470552-thermal-expansion-crack-in-arch https://community.fornobravo.com/forum/pizza-oven-design-and-installation/pompeii-oven-construction/470517-maximum-mortar-thickness-joint-width Fri, 17 Apr 2026 18:34:26 GMT Hi all, new ambitious oven owner here. I am going for a pretty standard hemisphere-on-a-row-of-soldiers design, but i have to admit I hit a bottleneck when it comes to brick sizing, in regards to the resulting joint gap. The overall goal is to avoid multiple and angled cuts on the bricks. So,...
I am going for a pretty standard hemisphere-on-a-row-of-soldiers design, but i have to admit I hit a bottleneck when it comes to brick sizing, in regards to the resulting joint gap.
The overall goal is to avoid multiple and angled cuts on the bricks. So, for the square-cornered bricks, on the interior of the dome i will just get them to touch at one corner and then the resulting joint gap won't be more than 3mm (1/8 in), that's the easy part.

But what grinds my gears is how big should I allow the joint gap to be on the exterior side, considering the overall joint bond strength and thermal-shift behaviour.

Naturally going upwards towards the top rings of the dome the width of the brick must shorten, as to reduce the joint gap (both on the inside and outside of the dome), but what is the absolute threshold I should aim for? Does a rule of thumb exist? I guess it is eventually mortar-brand dependant and on the very top rings beveled bricks are inevitable, but like i said the goal is to minimise brick cutting so to cut only when necessary, i.e. max joint gap reached.

Extending already on the matter, shortening the width of the brick also reduces the brick overlap - staggering margin. I know that the brick joint of the next row should ideally sit in the middle of the the brick in the row below, but we all know that this is impossible to maintain, hence the use of custom stagger-bricks here and there, but what is the minimum overlap of bricks from row to row we aim for? you get it, since making stagger-bricks means performing cuts.

I am surprised that a thread somewhere doesn't exist already, or if I didn't find it please refer me.

Thanks all.]]> Pompeii Oven Construction Al Neer https://community.fornobravo.com/forum/pizza-oven-design-and-installation/pompeii-oven-construction/470517-maximum-mortar-thickness-joint-width https://community.fornobravo.com/forum/pizza-oven-design-and-installation/other-oven-types/470470-homebrew-amounts Wed, 15 Apr 2026 12:37:06 GMT
Greetings folks

My dome will have a 30" inner diameter with 2" thick walls.

I've calculated the shell volume to be 53 liters.

My proposed mix is the standard 3:1:1:1 homebrew.

Sand (3 parts) -- 33 L
Fireclay (1 part) -- 11 L
Hydrated lime (1 part) -- 11 L
Portland cement (1 part) -- 11 L

I've determined that 66L will be required to allow for compaction + the addition of water. After wet mixing this will probably bring the volume down to around 58l...a bit more than required but best to have a little spare just incase.

1% of wet mix polypropylene fiber = 0.6l

Does the 66 L dry --- 58 L wet--- 53 L placed shrinkage chain look reasonable in practice? Would there be a further in reduction in dry to wet?

Also regarding the alkali resistant fibers, does the 2% addition assume a wet mix also?





​]]> Other Oven Types frank1985 https://community.fornobravo.com/forum/pizza-oven-design-and-installation/other-oven-types/470470-homebrew-amounts https://community.fornobravo.com/forum/pizza-oven-design-and-installation/commercial-pizza-ovens/470417-two-storey-wfo Sun, 12 Apr 2026 09:43:13 GMT Commercial Pizza Ovens The foxdale phantom https://community.fornobravo.com/forum/pizza-oven-design-and-installation/commercial-pizza-ovens/470417-two-storey-wfo