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6x8x1 5/8 fire brick - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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6x8x1 5/8 fire brick

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  • 6x8x1 5/8 fire brick

    Hi guys
    I just got some bricks that are 1 5/8 thick - I would like to use the brick for the cooking floor, is this possible? Should I add more insulation to compensate for the base?


  • #2
    Re: 6x8x1 5/8 fire brick

    Hi Frank,

    I would consider using two layers of these brick for your cooking floor. The objective it to get the appropriate amount of thermal mass.

    The standard Pompeii plan uses one standard fire brick or 2 1/5 inches of thickness and two of your brick will be just a bit over 3 inches. - a bit more mass will require a bit more fuel to get to temperature, but would hold heat a bit longer.... The 2 1/5 inches has proven to be a good amount of mass for most residential applications. I don't know if there would be any problems with the thinner floor - 1 5/8 may be enough... and a bit over 3 inches would certainly work fine.

    And lots of insulation is a good thing, regardless of the mass in your cooking floor. - a couple three inches of refractory insulation or four inches of perlite or vermiculite / concrete - at a minimum in the cooking floor.

    Good luck with your build, and send along picture if you can, we like to see the progress!



    • #3
      Re: 6x8x1 5/8 fire brick

      Thanks Jed

      I might just buy new brick for the floor, but the thing is in my area the
      bricks cost $5/inch it is quite expensive.
      I will post some pics soon.



      • #4
        Re: 6x8x1 5/8 fire brick

        You could also do an "island hearth" with a slug of ordinary concrete or common brick below the thinner refractory tiles for additional thermal mass. I do think the inch and five eighths tiles are a little thin by themselves.
        My geodesic oven project: part 1, part 2