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My build, New Zealand.

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  • #31
    Nice build mark I like your chiming box and vent set up would you do anything different??

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    • #32
      Originally posted by Boogie-D View Post
      Nice build mark I like your chiming box and vent set up would you do anything different??
      Thank you Boogie-D! I think my brickwork could have been much neater. I should have used an ID. As for the chimney setup. I should have made the "throat" (intake) to the flue slightly larger and I should have used better formwork for my door arch which would have allowed me to build a slightly nicer arch. But, it does work very well. With a slightly larger flue intake I feel it would draw better when cold. When hot, it draws very well. Better under-slab drainage would have been good. I had to drill drainage holes afterwards. Most people here advise against a foil layer, but, for me, that as worked well and with our wet winters I feel that any moisture in the outer plaster layer will, at least, stay away from the insulation.
      My 42" build: https://community.fornobravo.com/for...ld-new-zealand
      My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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      • #33
        Hey mark how do you feel about the size of your oven 42” to big? Not big enough?

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        • #34
          Originally posted by Boogie-D View Post
          Hey mark how do you feel about the size of your oven 42” to big? Not big enough?
          For us, it's pretty much perfect. I find it's good for 2-3 large pizzas at one time which is good when we have lots of people round. When it's just us, or a small group of friends, then it is larger than it needs to be as I then seldom cook more than one pizza at a time. Where the size works really well is when doing roasts as I can fit a pretty big dish or a few dishes in the oven at the same time. If I did it again, I'd probably go for the same size. If I was to go smaller, I'd not go smaller than 38".

          I have not yet started experimenting with baking bread but that's next on the "to-do" list. I think the larger size will be good for bread baking too.

          The one thing that I will absolutely recommend, is to go overboard with insulation. With mine, I have 25mm of furnace blanket and then 150mm of regular fibreglass insulation and then a foil layer, with perforations for steam. Over insulating has meant that the oven holds it heat really, really well. I would have liked to go to 50mm furnace blanket and then the regular insulation but the furnace insulation was very expensive. You really cannot have too much insulation.
          My 42" build: https://community.fornobravo.com/for...ld-new-zealand
          My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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          • #35
            Thank you so much mark this is very useful information... I really appreciate it... I plan to use my big cast iron Dutch oven inside the oven... part of my design is that big old antique beast need to fit inside... and I want to do large roast of meat as well...

            one thing we do in Hawaii is imu cooking... below ground... Maori have this tradition as well... in fact for thanksgiving we did 4 big square tins underground.... we look at the wfo as an above ground imu that we can cook traditional Hawaiian food in.... I am thinking my original plan of 37 inches is on track... mahalo.

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            • #36
              Originally posted by MarkJerling View Post

              You really cannot have too much insulation.
              Very good advice. To that, I would add to consider using well-placed thermal breaks.
              My Build:
              http://www.fornobravo.com/forum/f8/s...ina-20363.html

              "Believe that you can and you're halfway there".

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              • #37
                You might want to consider 39". It's right in the middle of the FB plan's 36 and 42 and the numbers work out really well if you build a hemispherical brick arch. When we do retained heat baking we often cook with two big pans in the oven. Yes a bigger oven can take more wood to heat but we just make sure we cook a minimum of two if not 3 things every time we fire We typically follow pizza with roast chicken in the AM and a pork or beef roast in the afternoon, along with any veggies we want to cook (acorn squash is a favorite). The next 3 or 4 meals are planned around the meat we have cooked.
                My build thread
                http://www.fornobravo.com/community/...h-corner-build

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                • #38
                  Originally posted by Boogie-D View Post
                  Thank you so much mark this is very useful information... I really appreciate it... I plan to use my big cast iron Dutch oven inside the oven... part of my design is that big old antique beast need to fit inside... and I want to do large roast of meat as well...

                  one thing we do in Hawaii is imu cooking... below ground... Maori have this tradition as well... in fact for thanksgiving we did 4 big square tins underground.... we look at the wfo as an above ground imu that we can cook traditional Hawaiian food in.... I am thinking my original plan of 37 inches is on track... mahalo.
                  Yes, a Dutch oven works very well. We have one and it works great in the WFO.
                  You're right, Maori call below ground cooking "hangi" and I rather enjoy it.
                  My 42" build: https://community.fornobravo.com/for...ld-new-zealand
                  My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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                  • #39
                    Originally posted by NCMan View Post
                    Very good advice. To that, I would add to consider using well-placed thermal breaks.
                    You're right. And, I could have done better with that on the door arch.
                    My 42" build: https://community.fornobravo.com/for...ld-new-zealand
                    My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

                    Comment

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