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Insulating the oven entry - Forno Bravo Forum: The Wood-Fired Oven Community



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Insulating the oven entry

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  • Insulating the oven entry

    How far out past the oven opening do you really need to have insulation? I'm talking both the board under the bricks and the blanket and/or vermi around the walls.. I'm curious what others did. I plan on checking the temp of the outside of my bricks once I start cooking to see just how hot it gets and how far out it extends to see if I really need all that much insulation.

    If I can pull it back a bit it would be nice for the floor to help prevent water damage.

    Shay - Centerville, MN

    My Outdoor Kitchen/Pompeii WFO Build...

  • #2
    Re: Insulating the oven entry

    The bricks in the entry get REALLY hot. Even the decorative stone arch in front of the firebrick structure gets hot. I insulated out to the mouth of the firebrick entry: I don't know how much heat loss there actually be if you didn't.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Insulating the oven entry

      In contrast to Dmun's, I did not insulate the entry.

      The oven works fine but I certainly do loose heat through this path. I might get longer bakes if I had insulated this area.