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Alternative 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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Alternative brick

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  • Alternative brick

    I understand the principles of using the low/medium duty firebrick for the floor but what about the dome? Would the oven perform more efficient if the dome bricks contained more alumina/less silica than the low/medium duty floor bricks? Granted $$$/brick is more expensive but I may have access to such a brick for less than retail.



    Just a newb who hasn't even dug the foundation...yet.

  • #2
    Re: Alternative brick

    Hi Joe,
    you can use the higher grade fire bricks but be aware that they will absorb much more heat and raise the temperature of your oven temperature.
    Remember that the low or medium fire bricks will get to and hold around 500įC which is DOUBLE that of a normal domestic oven, so why would you want to achieve an oven temp of say 600+įC. Pizzas will cook in around 90 seconds and cooking them in 60 seconds is getting rather short especially to be able to 'control' your cooking!
    Those bricks are designed for high temperature furnaces where moulten metals are heated and poured, not for food cooking ovens.
    They are a lot heavier and also a hell of a lot harder to cut, even with a 14" diamond brick saw.
    I cut one to see the insides (as I was using second hand bricks), and it was like cutting a steel brick! I certainly wouldn't like to cut 120 or so of them for a 40" Pompeii oven!

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway


    • #3
      Re: Alternative brick

      Thanks for the reply Neill. The bricks I am thinking of are used in cement manufacturing kilns and I think weigh around 10lbs(will check tomorrow when I get to work).

      I'm exploring the idea of an oven that would have the benefits of both dome and barrel shaped ovens. Construction materials, layout, design, etc and whether or not it is possible. If a full dome of high duty brick is too much perhaps every other row, every third, or just the final top bricks of the dome. Is there anything to gain by using manufactured wedge shaped bricks?

      Just bouncing some ideas around and I apologize if I am being to theoretical.