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To Grind or not to grind - 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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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?


    • #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.


      • #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??


        • #5
          Re: To Grind or not to grind

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


          • #6
            Re: To Grind or not to grind

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


            • #7
              Re: To Grind or not to grind

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