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Brick Specifications - 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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Brick Specifications

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  • Brick Specifications

    Would someone please comment on the attached spec sheet for the 12 X 12 floor bricks for a 42" oven. Although these are called high duty fire brick the alumina content is pretty close to the medium duty specs on the FB kit descriptions. The supplier said he called FB and they said the bricks would be fine. I would like to be sure these will be ok and not burn my food. Any comments would be most welcome. Thanks.
    Attached Files

  • #2
    Re: Brick Specifications

    I think the high duty refers to their resistance to abrasion.

    As for burning food, the more heat you put into an oven the more it will burn, I wouldnt think brick type would matter.
    The English language was invented by people who couldnt spell.

    My Build.



    • #3
      Re: Brick Specifications

      There are plenty of folks on the forum who would love to find 12" x 12" bricks for their oven floors. I live in North Carolina in the middle of a major brick manufacturing region, but the only firebricks I have found are the regular builders shape. I'm very envious of your good fortune!

      I am curious about the price of these bricks. Do you mind sharing that information?


      • #4
        Re: Brick Specifications


        ANH Refractories carries a 12"x24"x2.5" brick 'tiles' that cost around $32. I fell in love with them when I picked up my insulation from them, but went the soapstone route for the floor.

        If you're interested, they're located in Charlotte.

        ANH Refractories



        • #5
          Re: Brick Specifications

          I just unloaded them. I paid $23 ea. They look pretty good, but very fragile corners. I'm a little concerned about all the handling prior to final placement. I think rather than laying out by dry-fitting, I'll make some 12 X 12 lightweight blocks of some kind for all layout work and try to handle once at final placement.


          • #6
            Re: Brick Specifications

            Ted, thanks for the cost info They don't think much of their tiles do they?

            John, thanks for the lead. I looked at the ANH website a while back and did not see the tiles. I'm close to Charlotte - so someone in California has to tell me about what's in my own backyard? Now that's embarrassing!
            Still, I appreciate the information.
            I am also thinking of going the soap stone route. I have a piece of sstone that isn't quite large enough, so I'm looking for another small piece or two. I am thinking of putting the sstone on top of a layer of firebricks.



            • #7
              Re: Brick Specifications

              Bob, Yeah, I admit I was like a kid in a candy store when I 'toured' the ANH distribution warehouse in Los Angeles. But the only reason I found out about the tiles (they were stacked up outside in back of the building) was because I asked. I hope the Charlotte facility has them!

              Regarding the soapstone, have you ever considered going half SS and half firebricks for the floor? Depending on the size of your oven wouldn't that be the ultimate in versatility? This concept didn't occur to me until I'd already installed my 100% SS floor, but I may try it on a second oven.

              Although my oven is not yet completed, I've convinced myself that 3cm soapstone on top of the 2.5" firebrick 'subfloor' is going to provide a great hybrid combination of heat transfer and heat retention.



              • #8
                Re: Brick Specifications


                I am not sure if i am posting in the right place. I just had a quick question about these fire bricks i bought. They are from an old broiler and are 9" x 4 1/2". Please let me know if they would work in a brick oven.