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various stages in Pizza Chang - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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various stages in Pizza Chang

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  • various stages in Pizza Chang

    Here are a few pics of the building of my 42" oven. As you can see, I used white "air blocks" as the insulating layer under the hearth. These measure 23x 7" x 3.5" and are super lightweight. I have them on their sides. The firebrick are called Mot 30, produced by Siam Refractory and are different than typical firebricks in the USA. These are good to 1600F and very tough to cut - they don't break easily or evenly. So my base is 7" with 4" firebrick, wall chains built on top of the hearth. For mortar, I used a Siam Refractory product - "43 AMD" high temp refractory mortar mixed with a little bit of Portland & lime. The 43 has 44% alumina, 51% silica and 1.5% iron oxide; rated at 1600F.

  • #2
    Re: various stages in Pizza Chang

    That is the first time I've seen that! Are those 'air blocks' what we call 'insulating' firebricks? My insulating firebricks would float in water, will yours? Amazing!
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.


    • #3
      Re: various stages in Pizza Chang

      The air blocks are not firebrick but they are insulating blocks used in more modern construction here in Thailand. I think(and hope) they withstand any downward heat that passes thru the 4" thick firebrick hearth.


      • #4
        Re: various stages in Pizza Chang

        I tired sending you a message, but there's no record of it, so I'll try adding on to this thread and see if that generates an email to you.

        I also live in Chiang Mai and am planning to build an oven in DEC/January. Where did you get your "MOT-30" bricks. Did you drive to Lampang, order through Home Pro or ?

        Thanks for any tips on gather materials I might need.


        • #5
          Re: various stages in Pizza Chang

          Hello, sorry we did not connect earlier. I got the fire brick from a local dealer(located on the ChiangMai/Prao Road, also known as the 1001 road.) There may be different sizes/types available but these are good to 1600F. This dealer is just past the junction of the 121/1001 road, going north toward Maejo University, look for it just after the petrol station, on the left. Other larger dealers may also have them. I got the refractory cement from him as well. This is type 43 dry mix, made by Siam Refractory. I had to order this from BKK as well as pearlite. Northern Chemical Supply(on the Superhiway, right before the traffic signal at Wat Jed Yod, going north, has pearlite in 4cuft bags. The worst problems I encountered were cutting the firebricks and getting a mix of refractory to not shrink too much. So, in retrospect, I would invest in a decent saw(I used a 4" -too small) that will cut these bricks in 1 pass; plenty of diamond blades; make all the cuts first and as accurately as possible(this will mean less refractory cement in the joints = less to shrink & crack) This way, you could just about assemble the dome dry as a test fit and work out your angles for the door arch. I use the local charcoal(contrary to the general opinion) and find it works just fine, w/ much less smoke to annoy my neighbors. Good wood is not easy to find. I had the door built of steel, double wall, filled with perlite and a fitting for the hi temp thermometer. Pizza get done in about 10 to 12 min. Full heat in about 1 to 1.5 hours. More perlite insulation would likely mean a shorter time to full heat. You can reach me at wescannon1@gmail.com