Tweet
I have just finished my coat over my bricks and am now worried about a couple of things.
1. Did I cover my dome with way too much concrete?
I built a 42" round oven with medium duty fire brick each one cut in half for a 4 1/2" thick wall. I have been watching many videos, reading the instructions from Forno Bravo DYI, and now looking at posts on this forum, I am thinking I have too much mass.
I have 1" concrete slab under my brick oven floor and about 2" of concrete covering my brick dome. I am now thinking do I want to use my offset grinder and cut some mass out of my dome before I insulate it. I am not looking to start a bakery; however, I want a quality oven that is quite versatile. I am thinking of pizza, beef and pork roasts, baking foods like lasagna and poultry and who knows what else.
Has anyone done a build such as this and can you help me understand what kind of time it will take to get to seven, eight or nine hundred degrees for pizza. I don't want to have to start a fire 10 hours before my cook. I also understand I may overfire my oven and have to wait for the oven temp to come back to my desired cooking temp. Am I just asking for trouble here? Should I cut out some mass?
2. Covering the dome insulation.
I have not seen anyone talk about this, the folks at INFAB where I bought my material suggested I cover the insulating blanket with foil just under the chicken wire, before I mud. Is this a good idea or will it come with unintended consequences?
3. Waterproofing membrane?
I see everywhere it is of the most importance to keep water/moisture out of your oven, otherwise you will have to repeat your drying fires. My build is outside, and I intend to finish the oven in tile, has anyone used a waterproofing membrane such as one that a tile setter would use in a shower enclosure. I have found a membrane that will work in steam rooms, showers and pools. If this membrane will not cause some problem with the performance or the build I am going to look into the product and see if the product will hold up to the thermal conditions.
4. I used a ratio of 3:1:1:1 of Silica, Hydrated Lime, Portland Cement, and Clay for my mortar to build my oven. Can I use this as my dome cap just over the insulation? My plan is to tile my oven, and this would make a good substrate for my tile.
Thanks in advance for the help. I have attached a photo of where I am currently in the build.
P.S. I am an old guy who isn't even on Facebook, please forgive me if my forum etiquette is not up to snuff. I will definitely take some constructive criticism.
Once I figure this forum thing out, I will share some photos of my build, this has been more work than I thought "like all my projects" and so far, very rewarding. I look forward to the help and I am very anxious to get back to my build.
1. Did I cover my dome with way too much concrete?
I built a 42" round oven with medium duty fire brick each one cut in half for a 4 1/2" thick wall. I have been watching many videos, reading the instructions from Forno Bravo DYI, and now looking at posts on this forum, I am thinking I have too much mass.
I have 1" concrete slab under my brick oven floor and about 2" of concrete covering my brick dome. I am now thinking do I want to use my offset grinder and cut some mass out of my dome before I insulate it. I am not looking to start a bakery; however, I want a quality oven that is quite versatile. I am thinking of pizza, beef and pork roasts, baking foods like lasagna and poultry and who knows what else.
Has anyone done a build such as this and can you help me understand what kind of time it will take to get to seven, eight or nine hundred degrees for pizza. I don't want to have to start a fire 10 hours before my cook. I also understand I may overfire my oven and have to wait for the oven temp to come back to my desired cooking temp. Am I just asking for trouble here? Should I cut out some mass?
2. Covering the dome insulation.
I have not seen anyone talk about this, the folks at INFAB where I bought my material suggested I cover the insulating blanket with foil just under the chicken wire, before I mud. Is this a good idea or will it come with unintended consequences?
3. Waterproofing membrane?
I see everywhere it is of the most importance to keep water/moisture out of your oven, otherwise you will have to repeat your drying fires. My build is outside, and I intend to finish the oven in tile, has anyone used a waterproofing membrane such as one that a tile setter would use in a shower enclosure. I have found a membrane that will work in steam rooms, showers and pools. If this membrane will not cause some problem with the performance or the build I am going to look into the product and see if the product will hold up to the thermal conditions.
4. I used a ratio of 3:1:1:1 of Silica, Hydrated Lime, Portland Cement, and Clay for my mortar to build my oven. Can I use this as my dome cap just over the insulation? My plan is to tile my oven, and this would make a good substrate for my tile.
Thanks in advance for the help. I have attached a photo of where I am currently in the build.
P.S. I am an old guy who isn't even on Facebook, please forgive me if my forum etiquette is not up to snuff. I will definitely take some constructive criticism.
Once I figure this forum thing out, I will share some photos of my build, this has been more work than I thought "like all my projects" and so far, very rewarding. I look forward to the help and I am very anxious to get back to my build.
Comment