web analytics
Newbie firebrick Q... - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Newbie firebrick Q...

  • Filter
  • Time
  • Show
Clear All
new posts

  • Newbie firebrick Q...

    This is the summer I finally build my pizza oven,therefore I have a few Q's. I live in New Brunswick,Canada, I'm a former carpenter now employed as a winemaker at a U-Brew-It shop. So I'm fairly good with all sorts of tools and concepts,etc.I most likely will be building an Adobe oven I first saw featured in Harrowsmith Country Life magazine 6 years ago. My question is about firebricks for the oven floor. The ones I can source in my area are rather expensive for the 9x4.5x2.5 in bricks. The other choice is from a hardware store. They are only 1.25 in thick and most likely are the insulating kind used in wood stoves. They are about 25% less expensive. Are these suitable for the floor at all? They will be set uopn a base of sand over concrete. Thanks...more Q's as time goes on.....andy j.

  • #2

    Keep looking for a better source of firebricks. We found some used firebricks and repurposed them for our oven (on Craigslist).

    The thinner bricks would work IF they do not float in water (insulating firebricks float in water and would cripple the performance of your 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.


    • #3
      Re: Newbie firebrick Q...

      Thanks for that....I sourced some proper firebrick. I also acquired some great red clay material that apparently has 33% sand,33% silt,33% clay in the mix. I'm hoping now to build a cob type of oven with a brick arch door. Now I just have to figure out the proper sand to clay mixture for the different layers. Does anyone care to give opinions on this.? I've read different theories on this on the internet and i'm wondering which mix actually works best.


      • #4
        Re: Newbie firebrick Q...

        Thanks....which plans do you speak of?


        • #5
          Re: Newbie firebrick Q...

          Hi Grapenut,

          Doug is referring to the Forno Bravo Pompeii WFO plans, they're free to download, just go to eBooks & CD ROMs :: Forno Bravo Store and click on the Pompeii Oven Instruction eBook V2.0 and follow the registration instructions. It seems like you're going to buy something, but worry not! Tis entirely free, and it is chock full of great information for building your own WFO, even if you're not building the Pompeii.
          The Melbourne Fire Brick Company