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The right mortar - Forno Bravo Forum: The Wood-Fired Oven Community



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The right mortar

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  • The right mortar

    I know that all mortar used for the oven dome and opening arch has to be the high temp mortar (3:1:1:1), but what about when you get outside, to the front where you build the chimney flue, does that have to be high temp too or is regular mortar okay there? What about any tile laid under the chimney but outside the actual oven?



  • #2
    Re: The right mortar

    The throat to the chimney still gets very hot, so the homebrew (3:1:1:1) is a good idea to have there, too. Outside the oven, there's no need to change the mortar mix--you'll probably have plenty of materials left over. The homebrew works well as a general-use mortar, too.