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Using Mortar - 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 Mortar

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  • Using Mortar

    Today was the my first time using mortar (Refmex). I was stacking vertical bricks for my oven opening and arch. I soaked the bricks in water and mixed the mortar to a "pancake" consistency. When I layed the mortar the bricks would suck the water out of it leaving a cake like consistency which would not spread or layer out when I layed the next brick on top. Is this normal or am I doing it wrong?
    Jeff

  • #2
    Re: Using Mortar

    I have not used Refmix. My experience is with Heatstop 50. I found that I need to put the mortar on the brick I am laying. If I put it down first and put a brick on top of that, the mortar could dry in the interim so I didn't have as good of success. It sounds like you are having a similar experience. Where in Utah are you? If you are close enough to Kaysville I could come by and take a look. I had to re-build my outer arch tonight so I may not be able to finish the entry arch and chimney tomorrow as I planned.

    Joe
    Joe

    Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

    My thread: http://www.fornobravo.com/forum/f8/j...oven-8181.html

    Comment


    • #3
      Re: Using Mortar

      Joe,
      Close neighbors. I'm in Providcence, next to Logan in Cache Valley. I'll be working on my oven in the afternoon. Just layed the soldier layer. Not feeling too good about the layers tomorrow unless I find that the mortar has worked better than I think. My cell is 435-770-5117. Give me call tomorrow so we can chat.
      Jeff

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      • #4
        Re: Using Mortar

        I grew up in Brigham City, so Cache Valley is almost home. How much have you done? It does get easier as you go. Nothing like experience. Fortunately, you get the experience before you have to worry about bricks sliding around.

        Joe
        Joe

        Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

        My thread: http://www.fornobravo.com/forum/f8/j...oven-8181.html

        Comment

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