The thread is quite old with the last post in 2014 so you may not get a response.
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Bob - I know it's been awhile, but I'm hoping you check from time to time. There's some similarities with your enclosure and what I'm trying to design. Both have a hipped roof that is flat on top. Is your roof pitched? What is the material and is it a solid piece or pieces that are mortared? I realize your chimney comes out the top of that, but how is it surrounded?
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Originally posted by cnegrelli View PostBob - I know it's been awhile, but I'm hoping you check from time to time. There's some similarities with your enclosure and what I'm trying to design. Both have a hipped roof that is flat on top. Is your roof pitched? What is the material and is it a solid piece or pieces that are mortared? I realize your chimney comes out the top of that, but how is it surrounded?
It's been quite some time since I've logged in here. I would think you are beyond this part of your build? If not, let me know and I'll get a few pictures of the top of the oven.My Oven Progress: http://www.fornobravo.com/forum/f8/p...uild-7155.html
If you fail to plan, you plan to fail!
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Has anyone tried a larger floor bricks? I'm wondering if it's possible to remove enough bricks to insert four larger refractory sections that form a circle - obviously smaller diameter than current 42" diameter. Thoughts or suggestions?
Thanks,
BobMy Oven Progress: http://www.fornobravo.com/forum/f8/p...uild-7155.html
If you fail to plan, you plan to fail!
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Here is one done by a member but you need to have access to a welder. There have been several non weld versions done by members but you have to do a search, ie look for IT1 PhotoRussell
Google Photo Album [https://photos.google.com/share/AF1Q...JneXVXc3hVNHd3/]
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Hi there,
Just after some advice on dimensions etc. I am looking to build a brick built wood fired oven. The area that I have available is suitable for a 36" diameter oven. What I need to know is whether anyone has built an oven this size and what is the recommended internal height of the dome as I know from reading various bits on here that it shouldn't be to high or low in order to get a good temperature.
thank in advance.
Rob
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Welcome Rob! There is a lot of information available in the Resources, Learning & Support section of the Forno Bravo site (link below). Forno Bravo offers a free set of instructions (although they are somewhat dated) to get you started on your own build. A 36" diameter oven is a very common size option for builders. The opening height to interior dome height optimum is 63% but optimum does not mean it has to be exact...just something to shoot for...
Oven maintenance is a crucial part to making high quality pizza every time. Visit our pizza oven tech support page to learn about how to care for your oven!
If you haven't looked already, please take the time to peruse the Newbie Forum & Getting Started topic areas. Most people also find the link below as very useful.
Being new to the Forno Bravo web site, we quickly realized that we wanted to build a pizza oven and access the best information available, but did not know where to look. Getting smart about building a Wood Fired Oven (WFO) would have been easier with a little tutoring. So, listed in bold below, you find a few shortcuts to
Again welcome and please direct your posts to threads for questions & answers about specific build issues rather than posting a general question on someone's build thread...no problems on this one because you're just getting started & using the forum is a learning process.Mike Stansbury - The Traveling Loafer
Roseburg, Oregon
FB Forum: The Dragonfly Den build thread
Available only if you're logged in = FB Photo Albums-Select media tab on profile
Blog: http://thetravelingloafer.blogspot.com/
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