Pizza Bob's 42" Build

[UtahBeehiver]

The thread is quite old with the last post in 2014 so you may not get a response.

[Lars]

Sure, they are standard firebricks . The tightness of the arc is achieved by your choice of angle at the center of each brick.

[cnegrelli]

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?

[pizza_bob]

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?

Hello cnegrelli,
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.

[pizza_bob]

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,
Bob

[George_M]

Hi Bob,
Do you mean like mine?
https://community.fornobravo.com/for...088#post390088

[Dzerocool]

Anyone have the steps on making the radius tool?

[UtahBeehiver]

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 IT

[RM841]

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

[SableSprings]

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...

https://www.fornobravo.com/tech-resources/

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.

https://community.fornobravo.com/for...n-the-archives

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.