I probably should have started my build thread earlier but better late than never...
I'm building a 42" Pompeii style oven. I'm a mechanical/design engineer (mostly medical instruments for surgery) and have never "buttered" a brick before. But I am Italian and must have it in my blood.
I have recently become a first time father with the birth of my son Luciano. I'm a triplet (three boys) and 6'6" tall - so yes my cooking hearth will be approximately 50" ![EEK!](https://community.fornobravo.com/core/images/smilies/eek.png)
I have been obsessed with creating this design in my CAD software (SolidWorks) before I do anything outside. I am pouring my insulation layer today so I've been trying to stay one-step ahead on the computer design. I started laying-out the vent landing area and was looking for some advice.
I have been viewing exceloven's images to get sizes of certain areas of the oven by counting bricks. Has there been any advantages or disadvantages of having a 13.5 vent landing depth? The images below show a that depth and a vent opening that is 16.5" x 4.5". Will a vent opening of this size create too much ofa draw and contribute to problems retaining heat?
I thought exceloven's method of creating the "hard stop" for a door was great! I think I laid it out the same way. It ends-up being a 1" reveal that is created by offsetting the inner arch - very clean looking.
My hearth "sandwich" is 3.5" structural concrete w/rebar, 2.5" Foamglas under the oven and vent landing area, 4.5" of vermicrete at a ratio of 4:1 to provide some thermal mass and then the cooking floor bricks.
I look forward to the rest of this build and discussions with all in the group. I would never had been able to do this without this group.
Thank you in advance!
~Bob
I'm building a 42" Pompeii style oven. I'm a mechanical/design engineer (mostly medical instruments for surgery) and have never "buttered" a brick before. But I am Italian and must have it in my blood.
![Big Grin](https://community.fornobravo.com/core/images/smilies/biggrin.png)
![EEK!](https://community.fornobravo.com/core/images/smilies/eek.png)
I have been obsessed with creating this design in my CAD software (SolidWorks) before I do anything outside. I am pouring my insulation layer today so I've been trying to stay one-step ahead on the computer design. I started laying-out the vent landing area and was looking for some advice.
I have been viewing exceloven's images to get sizes of certain areas of the oven by counting bricks. Has there been any advantages or disadvantages of having a 13.5 vent landing depth? The images below show a that depth and a vent opening that is 16.5" x 4.5". Will a vent opening of this size create too much ofa draw and contribute to problems retaining heat?
I thought exceloven's method of creating the "hard stop" for a door was great! I think I laid it out the same way. It ends-up being a 1" reveal that is created by offsetting the inner arch - very clean looking.
My hearth "sandwich" is 3.5" structural concrete w/rebar, 2.5" Foamglas under the oven and vent landing area, 4.5" of vermicrete at a ratio of 4:1 to provide some thermal mass and then the cooking floor bricks.
I look forward to the rest of this build and discussions with all in the group. I would never had been able to do this without this group.
Thank you in advance!
~Bob
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