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is 2" enough thermal mass? - Forno Bravo Forum: The Wood-Fired Oven Community



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is 2" enough thermal mass?

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  • is 2" enough thermal mass?


    The fire bricks I have are quite an unusual shape. The measure 8" x 9" x 2". I'm ready for a lot of cutting to make the dome

    I'm ready to lay my hearth soon. But I'm concerned that 2" won't be enough thermal mass?

    I can easily add some more 'mass' if need be?

    Any advise will be appreciated

    Thanks ... Mick

  • #2
    Re: is 2" enough thermal mass?

    I assume you're talking about the floor?
    As far as the dome walls you can cut your bricks into quarters which will give you at least 4" in thickness.
    Last edited by fxpose; 04-21-2010, 10:21 AM.

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO


    • #3
      Re: is 2" enough thermal mass?

      Yes I'm talking about the floor.

      I've already started cutting them into 4 for the walls



      • #4
        Re: is 2" enough thermal mass?

        Hmmm, that is 80% as thick as "normal" firebricks at 2.5". I'm unsure of the implications. If you can find a supply for "splits" you can lay down a half-thick layer first. Alternatively, depending on how much cutting you want to do (I did a lot, had no problem with it), you could dice your 8x9s into thirds and lay them down edge on. One axis would yield slightly under 3" (blade width costs you about 1/8" loss), the other axis would yield slightly under 2.67", which would be almost exactly 2.5", the standard thickness.

        Website: http://keithwiley.com
        WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
        Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html


        • #5
          Re: is 2" enough thermal mass?

          I would prefer a thicker hearth based on my experience. Unfortunately my experience is not with bricks so.... I fear that you will lose a lot of hearth heat to the pie and need to pull coals out periodically to recharge the hearth. Not a big deal necessarily and everyone (in my experience needs to do so occasionally (at least to get rid of a blob of cheese or sauce) but less often is better. I would encourage more mass.

          Good luck!


          • #6
            Re: is 2" enough thermal mass?

            I am considering adding maybe and inch of refractory (damp mix) mortar and bedding them on that. I know it will make them hard to replace at a later date ... but I'll let my Gran-kids work that one out


            • #7
              Re: is 2" enough thermal mass?

              I think that the floor of the commercial ovens that forno bravo sells are thinner than 2"...So it could probably work. For retained heat cooking, I think the dome holds most of the heat. I think you would just have a fast heating floor...
              My Oven Thread:


              • #8
                Re: is 2" enough thermal mass?

                Hi Drake!

                The casa ovens have a floor that I recall as being about 1 1/2 inches but it is really heavy/dense and I think has higher heat capacity than brick so I think it holds more heat than bricks but I could easily be wrong. In my case I have my insulation below the slab so I have LOTS of mass to heat load.