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Oven Floor: Sunken Reds? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Oven Floor: Sunken Reds?

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  • Oven Floor: Sunken Reds?

    Hi,

    I was wondering what the experts' advice would be regarding the oven floor. I am building my oven out of old pressed reds, however, they are chipped here and there and wouldn't make a good floor. So i purchased some firebircks online. The dimensions are 230 x 114 x 19mm. They are considerably thinner than the ones recommended in the instructions. So my quandry is: Do i sink (slighty) some pressed reds into the vermiculite leaving at least 3.5 inches and then put the thin firebricks on top, or would the firebricks suffice themselves?

    Any help would be greatly appreciated

    Cheers Ross

  • #2
    Re: Oven Floor: Sunken Reds?

    With firebrick that thin, (19mm is about three quarters of an inch, thinner than our "splits") I'd recommend some additional thermal mass, I think your plan of red bricks under the floor should work fine. I'm also thinking that with floor bricks that thin, you may want to mortar them to the red brick layer, lest they shift under the stresses of firebuilding and cooking.
    I know this is contrary to the usual "don't mortar it down" advice, but those are really thin tiles.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Oven Floor: Sunken Reds?

      Another option may be laying the brick 3 high orthogonally. Just a thought...
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

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      • #4
        Re: Oven Floor: Sunken Reds?

        I am a bit worried about the stability of a floor made of 19 mm bricks. Those bricks may come loose very easily and give you trouble.

        regards from karl

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        • #5
          Re: Oven Floor: Sunken Reds?

          Hi folks,

          Thanks for all the advice. I'll mortar down the firebricks to the pressed reds. I bought the thin bricks cause they were really cheap and i didnt want to spend much after having already acquired the pressed reds, albeit for free. So they're just really there to provide an even floor and hopefully wont present too much of a problem ifthey are mortared down.

          Thanks for the help

          Cheers Ross

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