New and in need of advice

[craigo]

Hi,

Planning on building a WFO over the next few months and very much in the gathering info stage.

Ive made the decision to build a low domed, Neapolitan style oven after starting out looking at more like a Pompeii style - although I appreciate the build will be technically more challenging.

My question is two-fold really;

1. Does anybody know of any resource where detailed plans for this style of oven can be found ?

2.  If not, I appreciate the spread on this style of dome will be greater than a Pompeii - other than supporting the dome until fully cured is there a recognised technique to protect against the stresses put upon the soldier course ?

Hope I've made sense above - please feel free to say so if I haven't and I look forward to everybody's input.

Many thanks

Craig

[truckcab79]

Not trying to knock this forum but traffic on here is pretty slow at the best of times. Hopefully you’ll get some feedback but in the meantime have a look at Forno Bravo forum if you haven’t already. American site and loads of activity and loads of really impressive builds. I’m pretty sure that there are plans on there as well. Don’t be put off by the fact that it’s a manufacturers site. They don’t seem to have any huge allegiance to the Forno Bravo brand and pretty much any build is welcome.

[craigo]

Many thanks.

Does seem a bit slow but difficult to gauge with all the madness at the moment ! Hopefully pick up as the weeks roll on.

Have had a brief look at the Forno Bravo site but will check it out again.

Thanks again

[Thomobigands]

Mar 28, 2020 16:45:20 GMT craigo said:

Hi,

Planning on building a WFO over the next few months and very much in the gathering info stage.

Ive made the decision to build a low domed, Neapolitan style oven after starting out looking at more like a Pompeii style - although I appreciate the build will be technically more challenging.

My question is two-fold really;

1. Does anybody know of any resource where detailed plans for this style of oven can be found ?

2.  If not, I appreciate the spread on this style of dome will be greater than a Pompeii - other than supporting the dome until fully cured is there a recognised technique to protect against the stresses put upon the soldier course ?

Hope I've made sense above - please feel free to say so if I haven't and I look forward to everybody's input.

Many thanks

Craig

Hi there,

Sorry to see nobody has responded. Sometimes its just how it goes.

Nice to see you are bucking the trend with your choice of build. Can I ask why? I am not sure there is a huge difference operationally between them although the style you are planning is clearly lower ceilinged. Heat up time maybe slightly quicker but I was always put off by the limited room to work and move things around.

In terms of plans or build tips I can't offer advice on your style of oven therefore. What I would say though is that you should perhaps consider not sticking to one set of plans anyway. Research each step of the build and do each step your way. From the base through to the actual oven. Everyone has their own preference on things based on all sorts of things, aesthetics, budget and so forth. You will always look at other people's ovens and plans and say.. Well, I wouldn't have done it like that (like the Harry Enfield character!).

My own guess based on my build would be to just get that first soldier course really tight with lots of home brew smothered on the outside. Let that fully cure before moving to your low vaulted dome and it should be fine.

In terms of this site, you should also find that most questions you have to ask have already been answered many times over in other threads. It's just a question of searching using certain key words.

Sorry all of this doesn't help you with your build but I thought I would at least reply to you!

Best of luck.

[craigo]

Hi,
Thanks so much - I really do appreciate any advice.

Think your absolutely right as far as plans go - I'm a builder by trade and know only too well that no 2 builds are the same !!

Have managed to find out quite a bit more about other peoples Neapolitan oven builds with all the the things that went well and all the things they regret or would do different - which has been very useful.
Think I've got a reasonable idea of which bits I like from several builds now but did come across 3 or 4 builds on American sites where they steel banded or stainless steel tension wired the soldier course. Still a little unsure on wether this is truly required or not for the size I'm looking at. The builder in me says (belt and braces) just do it and you can't be wrong .... we'll see.


As for why a Neapolitan .... I'd say 80% aesthetics, 20% because I'm a glutton for punishment !!!

Thanks again for the advice - always great to get someone else's opinions.

[Thomobigands]

Apr 1, 2020 18:28:07 GMT craigo said:

Hi,
Thanks so much - I really do appreciate any advice.

Think your absolutely right as far as plans go - I'm a builder by trade and know only too well that no 2 builds are the same !!

Have managed to find out quite a bit more about other peoples Neapolitan oven builds with all the the things that went well and all the things they regret or would do different - which has been very useful.
Think I've got a reasonable idea of which bits I like from several builds now but did come across 3 or 4 builds on American sites where they steel banded or stainless steel tension wired the soldier course. Still a little unsure on wether this is truly required or not for the size I'm looking at. The builder in me says (belt and braces) just do it and you can't be wrong .... we'll see.


As for why a Neapolitan .... I'd say 80% aesthetics, 20% because I'm a glutton for punishment !!!

Thanks again for the advice - always great to get someone else's opinions.

I can always relate to bucking the trend so if that's the style you like then go for it.

I guess the steel banding can't hurt and won't break the bank so you could add it in just in case. I don't think it will be a problem when the heat expands the metal but maybe look into that. I know some people use metal banding to support the entrance arch so it's similar to that.

As you say, no two builds will be the same and at the end of the day it just needs to hold together. My dome has cracks and so does the mortar around the chimney through expansion and contraction. Need to redo it at some point but does the oven still work and cook things. Of course it does.

Research research and research I would say. Know your options inside out.