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Positioning of Hearth Bricks - 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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Positioning of Hearth Bricks

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  • Positioning of Hearth Bricks

    I noticed that some pople have layed thier Hearth Bricks on thier Edge and some on the Wider Flat Side.Apart from the expense of more Bricks and additional seams-what are the pros/cons of each choice?Thanks.

  • #2
    You should put them on the flat. That gives you a cooking floor of about 2", which is what you want. More than that is actually negative, as you will never really fully heat the floor and it won't stay hot for cooking pizza.

    You also get few joints (and it costs less).

    Some folks have staggered the joints so they don't get large seams.

    James
    Pizza Ovens
    Outdoor Fireplaces

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