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To Grind or not to grind - Forno Bravo Forum: The Wood-Fired Oven Community

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To Grind or not to grind

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  • To Grind or not to grind

    Hi All
    Well im 1 course away from closing the dome and whilst inside cleaning off mortar im looking at a few bricks over the transition that stick out here and there by 10 -15mm . Can i grind them back level or should i just leave them ?
    anyone got an opinion?

  • #2
    Re: To Grind or not to grind

    Just like a flue, I believe an oven will operate optimally if it has smooth surfaces and protruding 'obstacles' are reduced as much as possible. Since you've put so much time and care into building your oven, why not tune it up while you still have the chance?

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    • #3
      Re: To Grind or not to grind

      I wouldn't bother. If it is in the transition area it isn't going to be seen or create any type of problem.
      Eric

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      • #4
        Re: To Grind or not to grind

        Thanks for that, I suppose Im more concerned that the ground surface of the brick would be less heat resistant than the un cut fired outer surface??

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        • #5
          Re: To Grind or not to grind

          Look at Les' build. Every brick facing the inside of the oven has been meticulously cut.

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          • #6
            Re: To Grind or not to grind

            very true , I gave it a tidy up and its much better!

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            • #7
              Re: To Grind or not to grind

              Excellent! The only one who has to know is you.

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