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Oven brick options - 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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Oven brick options

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  • Oven brick options

    Hello to all

    I am at the stage of the insulating hearth for my 42" Pompeii, and planning next stages.

    The Australian firebrick suppliers I have contacted have 9"x4.5"x3" bricks(230x115x75). I would use these on the oven floor and for dome.

    An alternative floor brick is a 12"x12"x2" tile(300x300x50) (I may also be able to get a 12"x12"x3" tile, but currently N.A.)

    Given I will have good hearth insulation, would the 2" tile be ok, or is the greater thermal mass in the 3" brick important?

    Secondly, I can also get 3 different angle arch bricks at the same price as straight bricks.
    1. 75mm/51mm
    2. 75mm/63mm
    3. 75mm/69mm

    Is it worth checking the angles of above, and considering building the entire dome out of arch bricks? (= less gaps to mortar?) I guess it would depend on the angle being just right, or you would need to shim anyway?

    I look forward to any comments. I will get organised soon and post some photos I have taken so far.

    All the best, Andrew

  • #2
    Re: Oven brick options

    US firebricks are two and a quarter inches thick, so I think the 2" refractory tiles would do fine. It's interesting that in Australia that refractory tiles and arch bricks are affordable, where they are mostly expensive specialty items here in the States.

    Arch bricks will use less mortar, especially if you are cutting them on an angle to fit closely. You will also use more bricks, the better they fit.
    My geodesic oven project: part 1, part 2

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