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New member - George South Africa. - 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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New member - George South Africa.

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  • New member - George South Africa.

    I'm a new member from George in the beautiful Southern Cape of South Africa. What a wonderful and informative site this is - it has certainly contributed a lot to my research.

    I decided to start building a 36" oven. I found good quality fire bricks (Aluminum 35%, Silica 56%) for my build. However, I do not know which brick size will be the best for the build. I can get hold of 9"x4.5"x2" or 9"x4.5"x3" bricks. The 2" bricks will probably be easier to shape and cut. What is the informed opinion?

    I will appreciate any advice because this is a very expensive item here in SA.

    Thanks again for a wonderful site.

    Check out the link to my build and pictures here

  • #2
    Re: New member - George South Africa.

    Welcome to the Forum Outeniqua,
    If I were to be gathering materials again and could get both those size brick, I would use 9"x4.5"x3" for the floor and 9"x4.5"x2" for the dome and outer arch. The 3" thick floor will give you more heat retention but, it will take more wood to heat up. I think it depends on what you will be using your oven for the most.
    joe watson

    "A year from now, you will wish that you had started today "

    My Build
    My Picasa Web Album


    • #3
      Re: New member - George South Africa.

      Thanks for the response Gulf.

      I must say that I love your oven - very skillful job!! I think the tool to smooth the vcrete over the dome is awesome.

      Check out the link to my build and pictures here


      • #4
        Re: New member - George South Africa.

        Welcome from the other hemisphere. I used 3 inchers in floor and dome. I figure I need 12 courses vs 14 on 2.5" thick. I believe either will work just fine. Good luck with your build.
        Build Link............... Picassa Photo Album Link


        • #5
          Re: New member - George South Africa.

          Hi George
          I used various sizes of bricks to ease the pain of getting the arch right. I used the large tile bricks -350X350 for the floor and pre-angled bricks for the wall. All bricks were sourced from Vereening Refactories. Avaialble in three varing angles.

          In the attached picture you can see that the arch has no widening of the extemitees and that the bricks have been cut with the inside edge narrower than the othside edge. As the dome rounded I had to also had to angle the cut to allow for a tighter fit.

          Will be posting pictures of the almost complted oven soon. I only have to do the entrance and the smoke stack. Has tken me more than a month to get this far. (only work on this on week ends)


          • #6
            Re: New member - George South Africa.

            Hello Johan

            I completed my oven since this earlier post. Here is the link to my build if you want to have a look.



            Check out the link to my build and pictures here