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A couple of questions about bricks - 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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A couple of questions about bricks

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  • A couple of questions about bricks

    Hi all,

    A workmate has given me a couple of hundred pavers (pic attached). I'm not sure what material they are made of - does anyone have an opinion on whether they would be suitable for the floor of my oven? Or even the whole dome, come to think of it?

    They seem to have small particles of stone scattered through them, and they make a clinking sound when they tap together. They have a slightly streaked texture which looks like they were either cut or extruded.

    I've already decided that firebricks are going to be out of my budget and I'm deciding between these or some old pressed reds that I have.


    My other question is about cutting the dome bricks to fit together better. If doing this, how much do you allow for mortar between each brick? Is it best to use as little as possible, or even none at all if you can cut them accurately?
    My oven: http://www.fornobravo.com/forum/21/t...html#post46599
    My blog: Live For Pizza
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