Oven floor, brick or soapstone?

[Greenman]

Re: Oven floor, brick or soapstone?

I agree with Les, it is not difficult to cut the bricks to fit inside the dome and the edge where the dome and floor meet is never used and the gap will soon fill with ash.

In my opinion it just makes the whole thing more flexible and the dome more stable. Others will have done it the other way and be happy with that. Both work and it is a moot point which is better.

[Les]

Re: Oven floor, brick or soapstone?

1812, I've contemplated whether to build the dome on the floor or cut the floor to fit inside the dome with the dome resting on the insulation board. The pros about it being inside as far as I have read is that if a brick were to need replacing it could easily be done. The question I have about that is, "How often has anyone ever had to replace a floor brick?"

Haven't had to yet

The downside to doing it inside is that you have a lot more precise cutting to do whereas if you build the dome on top of the floor, the edges of the floor brick that protrude past the dome walls don't have to be all that pretty

It is pretty easy to cut the radius - once you start the process you will discover how simple cutting the firebrick is. I am not saying which is better - your call. It's obviously a faster build to have the dome sit on the floor.

[sharptailhunter]

Re: Oven floor, brick or soapstone?

1812, I've contemplated whether to build the dome on the floor or cut the floor to fit inside the dome with the dome resting on the insulation board. The pros about it being inside as far as I have read is that if a brick were to need replacing it could easily be done. The question I have about that is, "How often has anyone ever had to replace a floor brick?" The downside to doing it inside is that you have a lot more precise cutting to do whereas if you build the dome on top of the floor, the edges of the floor brick that protrude past the dome walls don't have to be all that pretty, in fact, I have seen pics of some that were left as is and not trimmed or cut to a radius. Good luck with your build! do you plan to make a build in progress post in the oven construction forum?

GF, you raise a great point about the wind and vent depth... tis windy at times where I live ;-)

[GianniFocaccia]

Re: Oven floor, brick or soapstone?

So, what depth of entryway would you suggest?

Build your entryway so that it fits the flue and draws efficiently. An extra 5-6" of entryway depth is easily accommodated (and soon forgotten) using peels with handles, the same way 47" (and larger) oven workers do it. When it gets windy at your house you'll be glad you have the deeper entryway.

[GianniFocaccia]

Re: Oven floor, brick or soapstone?

Oven domes are not mortared to the insulation. They simply rely on their weight to remain stationary and stable. The one benefit of placing the floor inside the dome walls is if you ever have to replace a floor brick. FWIW - Many builders are skipping soldiers and building horizontal courses vertically before employing their IT's.

[1812]

Re: Oven floor, brick or soapstone?

Can I ask the experts another question; not sure if I should start a new post or continue here. Insblock is cut, too hot to do any more today. Looking at the FB plans, they show that the first row of soldiers sits directly on the FB board or Insboard in the diagrams. However, in the pictures it is sitting on the brick floor. It seems heat retention is better cutting the floor to fit the dome interior, so this was the plan.. The question is ; How do I attach the first row to the insblock? Will the mortar work and hold? I read somewhere that the insblock should not get wet, so an reluctant to put wet mortar onto it. Equally, if it is NOT absorbant, then how will the mortar stick? As ever, all and any advice appreciated!

[Laurentius]

Re: Oven floor, brick or soapstone?

I don't mean to hijack this thread but you hit on a question I've had that's similar to what 1812 asked. Specifically, I'm getting ready to build a 42" and it seemed to me that the plans ask for a rather short entry way, 8" I believe. I had planned on using an 8" diameter flue. So, what depth of entryway would you suggest? And thanks for the stainless steel entry floor idea, might have to go that route.

Its easier to manage your cooking with a shorter entryway depth, and especially when building your fire, unless you have exceptionally long arms.

[sharptailhunter]

Re: Oven floor, brick or soapstone?

The most common error in building a vent is a shortage of entryway depth to accommodate the proper size flue and it's supporting brickwork. Since this (vent) flue gallery space takes up the majority of an entryway and its arches, you have plenty of room to work with. If you want a heatbreak between entryway and oven, you'll have to work that in.

I don't mean to hijack this thread but you hit on a question I've had that's similar to what 1812 asked. Specifically, I'm getting ready to build a 42" and it seemed to me that the plans ask for a rather short entry way, 8" I believe. I had planned on using an 8" diameter flue. So, what depth of entryway would you suggest? And thanks for the stainless steel entry floor idea, might have to go that route.

[GianniFocaccia]

Re: Oven floor, brick or soapstone?

There is no right or wrong way, only better ways.

The most common error in building a vent is a shortage of entryway depth to accommodate the proper size flue and it's supporting brickwork. Since this (vent) flue gallery space takes up the majority of an entryway and its arches, you have plenty of room to work with. If you want a heatbreak between entryway and oven, you'll have to work that in.

[1812]

Re: Oven floor, brick or soapstone?

Thanks, we will look at that. it looks like on the original plans that you need to leave/build 6" out from the dome for the vent, and then set that back 12" from the front of your stand. Would that be correct? We may have made the stand too big, well at least it looks huge now..we did follow the plans though.

[GianniFocaccia]

Re: Oven floor, brick or soapstone?

Mock up is good. There are improvements over the FB plans, which were left basic on purpose. A large number of these are not difficult, some are time consuming, but largely translate to a more efficient, higher-performing oven. Here's a list of some of the more comprehensive, leading-edge builds:

http://www.fornobravo.com/forum/f2/newbie-s-survey-forno-bravo-treasures-15133.html

John

[1812]

Re: Oven floor, brick or soapstone?

That's great news, 1812.

Before you get much further, if you haven't already, you may want to put your your arch shapes and entryway/vent configuration to paper (or PC). A great many builders try to figure this out as they go and run into challenges.

Good luck.

Good point.. thanks. I guess we will probably refer to the FB plans and see what they recommend, unless anyone has a better idea? We will probably do a mock up with the bricks too, to see if we can spot faults in the plan. I know we will struggle a bit with the chimney/vent part too, we will probably plan to buy a duravent chimney system and plan for that.

[GianniFocaccia]

Re: Oven floor, brick or soapstone?

That's great news, 1812.

Before you get much further, if you haven't already, you may want to put your your arch shapes and entryway/vent configuration to paper (or PC). A great many builders try to figure this out as they go and run into challenges.

Good luck.

[1812]

Re: Oven floor, brick or soapstone?

Thanks everyone for the help and opinion. We have made a decision, and are going to use the wg light duty bricks on top of 3" of the insulation layer. Have not got as far ahead yet as the entryway, so I am sure we will come back to that. Planning to get started on Saturday, at least for the first couple of rows, until we figure out how to make an indispensible tool or similar. Should be fun...

[GianniFocaccia]

Re: Oven floor, brick or soapstone?

The stainless is a great idea. I could incorporate it in my entry with no real mods required

Glad to help, where I can, Les. If I (in my dreams) built ten more ovens I'd put stainless in all ten of 'em. The surface withstands everything I throw at it (including the soot I periodically scrape out of my flue) and wipes clean like it was new. Surprisingly, because the airflow into the oven sort of shields it from oven heat, the surface remains relatively cool. Just don't install something too thin. (I was warned it will warp like a 'potato chip') Mine is 3/16" 304 and IIRC, cost about $75, including the cut into a trapezoid.