FB Brand Insulation

[flyfisherx]

Re: FB Brand Insulation

Ahhhh yes, you are right! I did not see that. 12"x36" vs. 24"x36"

Makes me feel much better. Thanks again!

[shuboyje]

Re: FB Brand Insulation

If you look closely you'll see the boards now are double the size James mentions in the post you quote. The price is has gone up but not much considering the way the price of everything has gone up the last few years as the dollar has plummeted.

[flyfisherx]

Re: FB Brand Insulation

FB Board is also 97% Alumina Silica and rated to 1260?C (2300?F). The density is 18.75lb/sq. ft. We are able to purchase 12"x36"x2" boards, so you can buy only what you need, and won't waste material. The cost is $27.50 per board, which is less than SuperIsol -- and very close to the cost of vermiculite.



James

What happened to the price??? The store now says $70.00 per board!
That would mean I need to spend $210.00 for 3 boards??? Ouch Thats a third of my entire material list for Stand, Hearth and Dome.

Am I seeing this price correctly?

Thanks

[casper]

Re: FB Brand Insulation

I am building my oven on a slope, so the oven base is on the ground clay. I thought to lay the first layer of rebar concrete on a plastic DPM. Could I then put a layer of blue styrofoam, the sort used to lay underfloor heating pipes in poured concrete domestic flooring. This would give protection against rising damp as well as extra heat barrier. Next the silicate FB board. Try for 3" in the hope that no more than 100deg will ever penetrate to the styrofoam. Finally the refectory bricks.
Does anyone know if this could work?
My next problem for another thread is that the soild will then be stacked up from the slope behind the oven, so to prevent water penetrating where it leans against the oven dome.

[johnlstoddart]

Re: FB Brand Insulation

I feel so "old school" having used perlite and vermiculite. I guess my saving grace was the 2" insulfrax that I used on the dome. Maybe I should build a new oven, and get with the times

Nothing wrong with (old-school) How do you think we got here? New tec.'s great but the old boys weren't that bad.

[1a1n]

Re: FB Brand Insulation

answer my own question. doooh. funny that look and you will find.

could not see it earlier. but thanks anyway

[1a1n]

Re: FB Brand Insulation

can anyone tell me if you can buy these products through the UK site???

ta

[Lill Dave]

Re: FB Brand Insulation

I'm building my second oven in Grapeview, wa. and will definetly be using your new products.
Also would it be possible to purchase your 12"x12" floor tiles , my last oven had the 9x4.5 x 2.5 refractory bricks wich work fine but have more seams.
Thanks in advance David

[Royal Ranger f16]

Re: FB Brand Insulation

Okay, I am getting kind of overwhelmed with the Hearth insulation news. I was going to pour the vermiculite concrete mix over my pad this weekend. Should I wait and get the new FB board or do a combination. Cost seams like it adds quite a bit.

[100million]

Re: FB Brand Insulation

I feel placing it after the insulation is a good thing as a vapor barrier and I would fire the oven atleast a dozen time before sealing it up just to help dry it out then you can see how bad the cracks arer and if anything needs fixed before moving on to the insulation process

[dmun]

Re: FB Brand Insulation

Is there any reason why we wouldn't want to cover it with construction paper prior to laying down the outside stucco layer?

Heat some up and smell it: that should answer your question. The larger question is whether you want an absolute vapor barrier between your oven insulation and your outer layer: it may prevent water getting in, but if your oven gets wet from another source (Igloo oven owners report that the place between the dome and the flat surface is a problem) it will also slow the re-drying of the insulation.

[100million]

Re: FB Brand Insulation

try looking at my build and us Alum foil and it will be WATERPROOF

[ErFornaio]

Re: FB Brand Insulation

Quick question on the insulation. Is there any reason why we wouldn't want to cover it with construction paper prior to laying down the outside stucco layer? I am asking because my so called Waterproof stucco wasn't exactly waterproof last year and in my rebuild am trying to keep the oven a bit more dry.

[dmun]

Re: FB Brand Insulation

Last-why doesn't anybody use an ash dump in the base or back wall?

It's not needed. A primarily pizza oven generates only a shovel or two of lightweight wood ash for each firing, which is easy to shovel out the next day. In a bread oven where you were raking out a lot of hot coals and live fire, an ash dump to a masonry enclosure might be useful, but it would necessarily be located right in your busiest work area that you're always using. You would never want to put it in the back, or anywhere else in the oven chamber, as that would cause airflow, turbulence, and other problems.

Finally, having an ash dump in the front, without elaborate angle chute, ends up right in the middle of your wood storage area.

[Glosta]

Re: FB Brand Insulation

James- I am building a 42 inch Pompei oven, at your recomended Tuscan height. How many square feet of dome insulation will I need to get 3" of coverage. Also with respect to the with solid insulation, I assume the oven floor insulation extends all the way under the fire brick wall? Since your 42" Pompei kit includes three(3) pieces of solid insulation, is it safe to assue this is enough? Also do you stock or can you recommend and source for oven doors? Last-why doesn't anybody use an ash dump in the base or back wall? Thank you for your advice. Glosta