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fire brick size - 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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  • fire brick size

    Hi every one,

    I was just wondering is there any reason why people cut the fire bricks in 1/2 ? is there any reason why I can't cut the bricks in 2/3 and let 1/3 go to waste and increase the thermal mass of the oven.

    thanks
    ikhan42

  • #2
    Re: fire brick size

    You can do that but it increases the heat up time and you will need a forest of wood.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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    • #3
      Re: fire brick size

      Originally posted by brickie in oz View Post
      You can do that but it increases the heat up time and you will need a forest of wood.
      And you'll need more bricks. Cutting in half gives you 2 bricks to use.

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      • #4
        Re: fire brick size

        If you did have an unlimited supply of free wood and an unlimited supply of really inexpensive firebricks (hey, it's happened!) then an oven built with 6"-thick dome walls would be very, very cool.

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        • #5
          Re: fire brick size

          Your question begs the question what you are looking for out of an oven? Fire bricks are ridiculously expensive in Australia, unless there is a major need for the mass there are many reason not to got that route.

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          • #6
            Re: fire brick size

            This is the hard part for me I have picked up 2 Pallets of Fire Bricks from a Brick Works that closed down.... They are from their own Brick Kiln that they ended up pulling down so I have just over 600Full fire bricks to use so we are wanting to cook pizzas and then do a heap of other cooking ie baking breads, roasting, biscuits, muffins etc...... So is it worth me putting the bricks in full to get the longest cooking time or will that Really limit the Pizza cooking ...... The way i see it is once the fire brick is hot all the way through then it will take the same amount of fire to keep hot as any other Pizza oven..... I have the bricks and they were cheap not to say the least at $1 each so If i use a heap of them it wont matter....I will be cutting all bricks so they form an actual roman arch rather then brick edges touching so i will only be using a miniumal amount of refactory mortar.... The other bonus i have is by using a cad program to work out the angles I need to cut for it to fit nicely together I wish to only make 1 WFO and hopefully have all the things i would like 1st time by talking to others and getting a heap of info so i can figure out where i want to go with things, OK sorry for the long post but all info happily taken

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            • #7
              Re: fire brick size

              Since you aren't a commercial bakery requiring stored heat sufficient to bake multiple batches of bread, the only other justification for a thicker-domed oven would be to maintain pizza-cooking temps on a daily basis, which would be overkill and highly in-efficient for a home operation. Sure, you could re-fire your oven every four or five days to keep it hot all the time, but it would take a helluva lot more wood to saturate a 6"-thick oven than a 4.5"-thick oven. And don't forget - a thicker-domed oven will require more insulation, below the oven as well as above it. Why not build a standard 42" Pompeii and reserve the remaining bricks to build a 1)fireplace 2)tandoor 3)barbecue 4)dedicated low-dome pizza oven?

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              • #8
                Re: fire brick size

                Originally posted by GianniFocaccia View Post
                Why not build a standard 42" Pompeii
                Because he is from Queensland.......
                The English language was invented by people who couldnt spell.

                My Build.

                Books.

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                • #9
                  Re: fire brick size

                  Double Decker, as long as you're carefull you could build two ovens. If you alternated the burns you could cook what ever you wanted. If you built a larger and smaller oven, for example a 32 inch dome and used the remainder in a larger vault or dome oven then you have a load of options. Slow roast in one at 200F while doing pizza or hearth bread in the other.. Just a thought..

                  Chris

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