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Refractory Brick, Different Types??? - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Refractory Brick, Different Types???

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  • Refractory Brick, Different Types???

    Hi there and this is my first post and I am a newbie so please excuse my lack of knowledge on many things here.
    OK so I made my own pizza contraption out of steel and high temperature insulation. Here's my problem. Prior to this contraption I was making pizzas out of my home oven and used a 3/4" piece of granite as my Pizza stone at 550 F degrees. They actually come out really good but heated up the kitchen too much and took a little longer. So then I tried purchasing yellow refractory 2" thick bricks and used them for my stone. I preheated home oven for at least 4 hours and it never got hot enough to brown crust.
    So I then loaded up contraption floor with the 2" refractory bricks and got the oven up to 800 for a few hours and still same thing. I then replaced the bricks with granite and it works excellent but the granite cracks in spots due to the high heat. What I am wondering is should I use 1" thick refactory bricks or are there different types of refractory bricks that get hotter than others?
    Thanks in advance and any info is very much appreciated!

  • #2
    Re: Refractory Brick, Different Types???

    someone please?

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    • #3
      Re: Refractory Brick, Different Types???

      refractory brick, or fire brick comes in different duty ratings. Medium duty is what is recommended for the pompeii oven. It sounds like maybe you have either a high duty brick or an insulating brick...check out this link for good explanation:
      Brick Oven Design | Choose the Right Brick Oven Brick

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      • #4
        Re: Refractory Brick, Different Types???

        thank you so much!

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