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Using two types of mortar here - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Using two types of mortar here

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  • Using two types of mortar here

    Using two types of mortar here. The light grey mortar (SUPER 3000) I am now sqishing into the small joints from the inside as the coarse mortar doesnt like these tight spaces. Hope this is going to be ok. I like the look of it better but bits of it may fall onto food down the road.So many different products out there Its hard to know just exaclty how this application will hold up. If it does start to chip off under the heat and cool cycles of cooking I will crawl inside and scrape it off.
    I am interested I what others might think of this.....thanks wayne.
    see below for my oven album of progress to date

    http://picasaweb.google.com/wayneber...PizzaOvenWorld

  • #2
    Re: Using two types of mortar here

    Wayne
    You're doing a great job!
    Check and see if you can get a grout bag...basically a pastry bag that you can squeeze the mortar through. I have used them to do a repointing job here and I think it might work well for your situation because...when you squeeze the grout into the joint a bit of mortar will squeeze back out when it is full. If you let it set for a minute(thumbprint firm) you can the scrape it off and finish the joint with the rounded end of a wood dowel. From what I know of the super 3000 if you do it like this and don't have ANY residue on the brick faces it hardens under firing so I don't think any will fall off...IMHO
    Best
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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