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39" Pompei build in NH - Forno Bravo Forum: The Wood-Fired Oven Community

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39" Pompei build in NH

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  • Gulf
    replied
    You are right David. It looks like the floor is continuous from the oven through the entry.A simple heat break between the two floors would help a bunch against that happening..

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  • ML38
    replied
    Hey, just noticed I'm not a Serf anymore!

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  • ML38
    replied
    Originally posted by david s View Post
    Anything north of 300 C and you may find the wood wil burn. The main problem is the wood sitting on the hot floor.
    david, although I haven't put it on yet, I have insulated rope that will run along the edges and top to get a good seal along the door jamb and then along the bottom between the floor and the door. I don't have a picture yet but the sheet metal wraps the wood on all sides so the wood will be insulated by the rope and then two layers of the sheet metal......and like you said, I won't be putting the door in place with fullpizza temps

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  • david s
    replied
    Anything north of 300 C and you may find the wood wil burn. The main problem is the wood sitting on the hot floor. 300 C is hotter than you need for roasting or baking anyway, just donít expect to be able to place the door at pizza temperature, leave it there til morning in an effort to hold all that heat. Youíll probably find the door will be charcoal from the bottom up.

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  • Gulf
    replied
    1" should be just fine. The blanket protects the oak. But, the oak is still working as a second string insulator.

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  • ML38
    replied
    I have the door mostly done. 1 " ceramic blanket behind the oak front. need some sort of trim around the edge to hide the sheet metal from the front and some handles.

    Is 1 " CFB enough"???

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  • ML38
    replied
    finished the chimney for this year. Will add more once I figure out how I'm going to do the pergola over it. Only have the barn board facade and back filling behind it left before the snow flies.

    Really happy with how the spiral came out and my wife did come around and now really likes it.

    Pizza cooking is going well with only one near calzone candidate and I see one little crack in the dome which surprises me since I used old firebrick. I expected more.

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  • ML38
    replied
    Haven't done a lot on the oven but I have cooked pizza a few times. I'm half way on my chimney. Hope to get finished this weekend. My wif e isn't crazy about the spiral but I like it and I think she'll come around when it's back to square. Won't look so crooked. Going to finish the base with 225 yr old barnboard and beams. Hopefully it will stay the dark brown for a while befor turning gray. I like the gray look also so I'll be happy either way. Made myself a turning peel also. $10 piece of 16 gauge aluminium and a $1.72 mop that I used the handle from. Couple rivets later and I saved myself $80-$100.

    Pics of progress, barn board and turning peel

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    Last edited by ML38; 10-05-2017, 05:02 AM.

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  • deejayoh
    replied
    There are prizes?

    Like the spiral.

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  • ML38
    replied
    Was working on my chimney. Going for the spiral brickwork which I saw somewhere on here I think and really liked it. I am even starting to like the look of the old inconsistently sized brick I have to use. I wasn't sure going in what it would look like. Gives it some character. But.......bit of a set back yesterday. I accidently leaned on my flue and broke the bottom mortar joint. Not too pleased with myself and the vocabulary got PG-13 but I guess it's for the best since it couldn't have been a strong bond to begin with. Better now than in another 10 or 12 courses and not being able to get in there to fix it very easily.

    Brings me to the question of strength of that joint: Is it typically pretty week and I just need to be more careful or is there something stronger I should be using?

    I just used my homebrew first time. Just bought some Stove & Fireplace Cement & Mortar that's good to 2000 F. Something better?

    Thanks
    Marc

    Pic of the progress (chimney brick) and Lost progress (no flue)

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  • ML38
    replied
    Nice! Thanks Gulf, Russell and Alex. Only 186 more posts!!!

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  • Alex_FB
    replied
    Gulf is correct! We're still working on member mods at the moderator levels, but if you just shoot me a message once you reach Journeyman, I'll be more than happy to hop in and get everything updated for ya. Oh and yes, the membership level items are still valid found here https://community.fornobravo.com/for...bership-levels

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  • Gulf
    replied
    Thanks Russell,

    Marc, it was no problem. However, it seems that us member mods are still not enabled to make the change in levels. I would pass on "peasant". But, do contact Alex_FB when you get to 250 posts (Journeyman). That's where the free stuff starts .

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  • UtahBeehiver
    replied
    Here is the link to the various experience tiers. FB use to give various premiums at different levels. With the change in management structure, I am not sure if this is still the case but I know some members have been able to reach out to FB directly and get the "prizes". But as Gulf mentioned that FB is looking at giving the moderators the ability to modify experience levels. IMHO, lots of posts does not necessarily equates to lots of good experience/advice though....LOL

    https://community.fornobravo.com/for...bership-levels

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  • ML38
    replied
    I was just kidding with the promotion for cooking a pizza so don't spend a minute trying to figure it out. I don't mind being a pizza cooking Serf!!

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