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Is used firebrick okay? - 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!

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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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Is used firebrick okay?

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  • Is used firebrick okay?

    Hey, my first post!

    Okay, I've been toying with the idea of a brick oven for months, but never realized there was a community for it. Now I've found a lot of helpful information. I've already got the Pompeii plans and I've done a little reconnaissance at Home Depot (they had virtually no high-temp products, fire brick, high-temp mortar, high-temp insulation, nothing).

    Anyway, I have access to a load of used firebricks. They are a mix of Clayburn 2.75" thick and JBC 2.5" thick (both 9x4). Any opinion on these bricks? One vs the other perhaps?

    In addition, does it matter that they are used? Is it like miles on a car? Will my oven just fall to pieces in a few years if I use used bricks?

    They definitely don't have raw sharp edges and corners. They're quite rugged. I figure, for the dome, it doesn't matter if they're sharp as long as they don't fall apart. What are the properties/risks associated with used bricks?

    Finally, I'm not sure they'll work for the floor due to their imperfections.

    Thoughts?

    Thanks.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

  • #2
    Re: Is used firebrick okay?

    I'm in your boat. I have about 155 whole fire brick that were used in a boiler. I got them from a local mason who builds ovens. He said they've been seasoned already in the boiler and won't crack on me. He said about 1/2 of new fire bricks will split at some point. It sounded logical to me, but I'd like to get some additional opinions too.

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    • #3
      Re: Is used firebrick okay?

      He said about 1/2 of new fire bricks will split at some point.
      Firebrick cracks are rare, most ovens crack at the mortar joints. Buy new bricks if you can afford them, if only for the crisp corners. You also don't know what the previous use was, you don't want heavy metal contaminated bricks.
      My geodesic oven project: part 1, part 2

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      • #4
        Re: Is used firebrick okay?

        Ah, okay. Thanks. I posted in an adjacent thread about half-thick bricks, new and sharp. There are 496 available and I'm building a small oven, 36" give or take. I would greatly appreciate your input over there:

        http://www.fornobravo.com/forum/f2/h...icks-7725.html

        Website: http://keithwiley.com
        WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
        Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

        Comment


        • #5
          Re: Is used firebrick okay?

          Thanks for the advice. We have a brick manufacturer in town where I can get them new @$0.75 a brick. I think this is a really good deal.

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          • #6
            Re: Is used firebrick okay?

            @$0.75 a brick. I think this is a really good deal.
            Ding! Ding! Ding! I think we have a winner in the new firebrick category. I paid a buck three years ago and thought I was getting a bargain.
            My geodesic oven project: part 1, part 2

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            • #7
              Re: Is used firebrick okay?

              I wouldn't be opposed to recycling used firebrick for the dome if I was confident that they hadn't been exposed to heavy metals. On the cooking floor where most of the food contact is, I'd want to use new bricks. And perhaps out front, where sharp corners & edges have an aesthetic impact.

              .

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