Novice plan for brick pompeii

[mikebshirley]

Hi all

I attach my plan for the brick pompeii I'm about to build, detail in word (built on Forno bravo template) and a plan.

The plan might have to change as i can't now buy the pre-cut bricks. Not yet agreed how to cut them but thinking the score and break, 60 times!!

any comments gratefully received...

plan on this one, detailed plan to follow once I've made it smaller

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[mikebshirley]

here is the detailed plan (hopefully)

part 1, sorry to make it hard for you to see what i'm trying to do...

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[mikebshirley]

and here is part 2.

enjoy

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[bookemdanno]

Hi MikeB,

I'm not sure where you've got your plans from? Have you created your own?

Anyway, from what i can see on the overview you'll need to allow more wall thickness.
Per wall thickness the brick layer is normally 4"(100mm), then 2"ish Blanket (50mm), 2-3" (50-75mm) Vermicrete and then your brick outer shell of 65mm. I'd be on the low side in my estimation for insulation, as the more the better.
So for a minimum you'll need to allow around 1350mm total diameter for your oven.
Don't forget plenty of insulation under your dome too. 100mm Thermolite blocks are "de-regure" for UKWFOveners.
If space is and issue then you might be better creating brick slips for your outer shell by cutting the bricks to 1" thick for instance.
You'd probably find them easier, if you allow for using the end faces as they'd follow the radius better than full length bricks. Envisage cutting an inch off each end, then you could use the remaining bit later on, further up the dome when thirds may be better sized.

I'm contemplating a brick outer shell now too, after frost damage killed my render.

Good luck and keep some photos flowing.

[cannyfradock]

Hi Mike

I tried to have a look at your plans but my PC wouldn't upload them. I tried to download the programme advised on my pop up screen but that failed. (I'm pretty pants with PC's)....never mind. I'll keep trying and I'll keep an eye on your build for any pics.

All the best with the build...

Terry

[mikebshirley]

bookemdanno thanks for the feedback. I knew I needed to increase the size of the stand to allow for bigger bricks but hadn't appreciated i was so light on insulation.
My current plan is to have the 115mm firebrick plus the 25mm insulation blanket and then the brick cladding. Is that still light? Is there a formula somewhere that helps prescribe the insulation?

As for the under-insulation, I was planning a vermiculite base. The Thermolite block sounds a better option (or is it an additional option?). I see these Insulation bricks of Kilnlinings website kilnlinings.co.uk/insulation-bricks is that what you mean? What do I finish these with? concrete? vermiculite?

Mike

[bookemdanno]

I'd say that just 25mm of Blanky will be a bit on the light side.
You'll get a working oven, but it just won't hold any heat for any form of longer slow cooks to make the most of the wood you've burned.

I think 6" total is the prescribed FB baseline.

So, with 1" Blanket, they'd estimate a further 5" Vermicrete. 2" Blanket, 4" Vermicrete and so on.

I scrimped slightly with 3" insulation blanket, made up from 1" Ceramic/ 2" Rockwool fire barrier, then around 2-3" Vermicrete.

I think your base dimensions will allow you increase the insulation layers. But i'd still think about reducing the thickness of the brick cladding, as it's only a weatherproofing/decorative layer. You're going to get used to cutting bricks for the dome, so what's a few more!

Thermolite blocks are available from all builders merchants. They are the lightweight 18"x9" light grey blocks you can easily pick up in one hand. I've not looked at the Kilnlinings insualtion bricks, but i'd say that they'd work in very high temp installations, so a WFO would be fine. They might be a more expensive alternative though.

I have a mix of Vermiculite Bricks (from a kiln) and Thermolites under my oven.

happy planning!

[johnaero]

just opened the FB pdf. they say blanket provides double insulation of vermacrete. so most seem say 6inch vermacrete is what need for wfo. so would need 3 inch blanket if using blanket. reading a build thread some where a valid point was made. if insulating oven pick one type material. blanket or vermacrete. try not mix both as means 2 types material learn to use and also doesnt add muh other than cost.

so i didnt want mix vermacrete so i am using 3inch blanket all round for insulation. this is the same as using 6inch vermacrete. then an outer shell prob stucco or a red brick slip layer

by your design your going encloses it with outer shell so if i were you i would eith pick 3-4inch blanket and then outer shell or go 6-7inch vermacrete and outer shell.

just my opinion from reading other builds. from most forums they say 6inch vermacrete (3in blanket) is the very min need. i dont have any room to fit more so i am stuck with what i can build. if you are not stuck for space as add much insul as car

[johnaero]

ok thanks to members on here they helped me make decisions like your making.

see pic for insulation

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[tonyb]

Mike, first of all, insulation is not a requirement of a pizza-only wfo, but most people will extend their repertoire to include some retained heat cooking so insulation is recommended. How much insulation is a function of the type of cooking you want to do, finance and space.

Be careful about automatically transferring FB recommendations as the US materials may not be the same as UK.

We tend to talk about ceramic insulation as if it was a single product but there's actually a range of ceramic blankets with different densities and therefore insulation properties.

Having said all that, don't get too hung up on 25mm of this or 50mm of that, there's no test data available to say whether it makes much if any difference on a practical cooking session level.