36" San Antonio Texas Build - Introduction

[stevef22]

I think you don't understand "K" or thermal transfer. The higher K value equates to higher transfer of heat through the given material. You want a lower K value. Sand in the 3 to 1 formula is one of factors in the high k value.

Sorry I had it reversed! Thanks for clearing up.

So the reason for a 8-10 to 1 on floor (as recommended for dome) is because will not be strong enough to handle weight?

[UtahBeehiver]

I think you don't understand "K" or thermal transfer. The higher K value equates to higher transfer of heat through the given material. You want a lower K value. Sand in the 3 to 1 formula is one of factors in the high k value.

[stevef22]

If high tech insulation if out of your budget then look at a p or vcrete, 5 to 1 under floor and 8-10 to 1 on dome, min 4" under floor and dome. Usually need to go to a masonry supplier for perlite/vermiculite. relatively cheap. You can get portland at any big box store.

Would adding more V to make a ratio of 3/1 provide even more insulation? Im looking at your attached chart and looks like the K factor goes up the more V you add. Heck why not use almost all V?

Many thanks, your build is awesome.

[stevef22]

Thanks JR!

[JRPizza]

Remember when I said find a few builds that you want to follow? The two I followed the most (drooled over actually) were the builds by UtahBeehiver and Gulf .Not only are they some of the more well documented and "work of art" ovens you could find, they are both active on the forum and willing to help.

[stevef22]

Holy Crap Utah! I just checked your build link.... Your pizza oven is so awesome! Complete with dragon scales. Everything looks planned and perfected. Great build!

[stevef22]

Very much appreciated Utah. So much to learn before the pour.... Why do I have to learn the hard way?! lol.

Besides forno bravo ebook. Do you recommend any other downloadable "how to build" books or "pizza oven recipie" books?

[UtahBeehiver]

The FB plans are a great baseline and we highly recommend any builder study and research the info before starting their build. It is much easier to fix critical errors on paper or computer (in JRs case) than once the mortar flows. The plans are a little outdated and many innovations have been developed by forum members so use both the plans and forum.

[stevef22]

Great tips, thanks JR. We will see what happens! Already taking notes for my second build. Per your advice I purchased copy of how to build oven on forno bravo site. Great starting info.

[JRPizza]

If you are looking for materials check out Harbison-Walker. I believe they have an office in Houston. I had a couple of hour round trip to pick up my insulation, but I saved a bundle avoiding shipping costs. Harbison-Walker has a couple of ceramic board and blanket options that might fit your budget.

[JRPizza]

Ah, the neighbor is lucky to have a oven built, even if it is going to be a learning experience If your floor height ends up too tall you can always consider pouring a step or raised area to stand while cooking that is at a more friendly height. The plans are a great way to start and are pretty inexpensive, and I think you might even be able to find a copy floating around on the net. You can learn just as much by finding a few builds that did your size of oven and have the type of final look you want and studying them. I bookmarked a few favorites before I started and liberally copied them as much as I could.

[stevef22]

Either way I encourage you to insulate your floor to enjoy that multi-day cooking unique to a well built WFO, and follow some of the better documented builds to make sure there aren't any "gotcha's" lurking in your build journey.

YES!!! Cant wait for multi day cooking!

[stevef22]

JR, thanks for reply. Im just winging it and have not read Forno Bravo Pompeii oven plans. Maybe I should.... I am quickly learning about FLOOR HEIGHT!!! Ahhh, its getting taller and taller by the minute. Also Im not a big fan of a giant thick slab look either. Next time I will build insulation into the slab. Good thing Im building this pizza oven at neighbors house : ) Pizza oven V2 will be much better.

[JRPizza]

Steve, have you gotten a copy of the Forno Bravo Pompeii oven plans, are you following a different set of instructions or are you just kind of winging it? The reason I ask is most builders that are following the plans have an idea of how thick and what type of insulation they are going to use under their floor before they build their stand and pour their hearth, so that they know the oven opening is going to be at a good height to see the food cooking and move things around in the oven. Height might not matter to you, but I'm close to 6' and my Wife is 5'2", so getting the floor at a level that we could both comfortably use the oven was important. Floor height might be what helps you decide whether you invest in some high tech insulation to keep the floor lower or use some thicker insulation/portland mix like UtahBeehiver discussed above. Either way I encourage you to insulate your floor to enjoy that multi-day cooking unique to a well built WFO, and follow some of the better documented builds to make sure there aren't any "gotcha's" lurking in your build journey.

[stevef22]

Thanks for all the input. I will be pricing and calling around. Will keep upated with new pics as project continues.