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Which bricks should I use? - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Which bricks should I use?

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  • Which bricks should I use?

    Hi there I would like to know if anyone can tell me if refractory bricks obtained from the inside a kiln in a closed down Pottery manufacturers will be ok for linning my pompei oven. They are off white in colour and quite light in weight resembling polystyrene almost.
    Many thanks
    J

  • #2
    Re: Which bricks should I use?

    Originally posted by tenpin2 View Post
    Hi there I would like to know if anyone can tell me if refractory bricks obtained from the inside a kiln in a closed down Pottery manufacturers will be ok for linning my pompei oven. They are off white in colour and quite light in weight resembling polystyrene almost.
    Many thanks
    J
    I'm using recycled firebricks from a giant kiln. The kiln was used to make bricks for the building industry. My bricks were not around any contaminated products or processes, so it is an acceptable risk for me. After exposure to pottery products, will those bricks be contaminated with something detrimental for your health? You will have to live with the risks, so do your due diligence finding out.

    How much do the bricks weigh? Will they float in water? I ask those questions because a 'white' brick might be an insulating firebrick (insulated firebricks will float in water) and not suitable for a brick oven.
    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.

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    • #3
      Re: Which bricks should I use?

      Thanks for your advice, the bricks weigh 4lbs and don't float but when heated for 3 hours in my oven on 250 degrees they cool down quite quickly and can be handled after 30 minutes.
      Thanks again
      J

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