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Why do you cut the bricks? - Forno Bravo Forum: The Wood-Fired Oven Community



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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Why do you cut the bricks?

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  • Why do you cut the bricks?

    Looks like the bricks in the Pompeii oven are cut in half...Why? Can't you use whole bricks laying on their side or end? Sure it won't be quite as perfectly round, but the only way you'd notice that is if you stuck your head in the oven.

  • #2
    Re: Why do you cut the bricks?

    Wg if you lay the full length(9 inch) brick to make the round structure of the oven the mortar joints become thicker and therefore are a bit more likely to fail. If you lay the brick at its full length with the end facing inside the thermal mass of the oven is larger and will take longer to heat up but, will give you heat for longer after the firing. Many french bread ovens were built in that way. Cutting becomes a necessity as the rings get smaller at the top of the dome as well and it is a slight bit easier to cut the trapezoid from the shorter brick.
    Hope this helps!
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


    • #3
      Re: Why do you cut the bricks?

      The short answer is that bricks are MUCH more stable than mortar, no matter what mortar you are using. There is a persistant problem with cracking in homemade ovens, and the reason is that there may be too much mortar even with the half brick design.

      Some of us have gone to great length to reduce the gaps between bricks for just this reason. This involves brick cutting. The good news is that with a modern 10 inch diamond wet saw, the standard low-duty fire bricks are easy to cut, even easier than common red brick.

      Of course you can lay up whole bricks in reducing polygons, but without an edge facing in, you reduce the reflection of heat back to the oven floor which is the way that pizza is cooked.

      No matter how you decide to proceed, keep us posted. We love pictures and stories of oven construction.
      My geodesic oven project: part 1, part 2