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Fire brick quality - 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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Fire brick quality

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  • Fire brick quality

    Hi all,

    Iím Matt from Tasmania, Australia.

    Iím about to embark on building my own wood-fired oven, or trying to at least.
    Iíve looked around for some fire bricks, and the average price in Tasmania where I live is $6 each, so itís not the cheapest. However I think found at a brick and paving place a heap of firebricks they were selling due to not having a working kiln any longer. The price was $1 each, a bargain, right?
    Only thing is they taper from 78mm down to 70mm, but that Iím sure can be worked with. Would it be hard to chip away, by hand or a cutter, the 8mm difference?

    Also, they gave me the breakdown of the content, which from what Iíve read might be too low a quality fire brick?
    73% Silica
    23% Alumina
    1.5 Ferric Oxide
    1.1 Titania
    1.2 Ďaccessoryí

    All help is much appreciated, and Iím glad to now be part of this forum; Iíve read a few posts and there are some good people about!


  • #2
    Re: Fire brick quality

    Tapered bricks are perfect if you pull them in a circle they will make an oven of about 1000 mm diameter(36") the taper will then be correct if they are laid with the taper horizontal and you only need to cut them in half( or taper the sides) I have attached a couple of photos from my attempt


    • #3
      Re: Fire brick quality

      And they will work for a the hearth, the floor, as well by laying on thinner side tapered face to tapered face. The 2 bricks will form a rectangle. And you have even tops.
      Regards dave
      Measure twice
      Cut once
      Fit in position with largest hammer

      My Build
      My Door


      • #4
        Re: Fire brick quality

        Hey thanks for the replies.
        For the cooking surface I have 'decking blocks' from the same place. They're made from the same stuff as the firebricks and we're made for the base of a kiln. They're nearly twice as wide as a normal firebrick.
        An idea about the firebrick makeup? Will the quality suffice?