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Insulated firebrick - 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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Insulated firebrick

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  • Insulated firebrick

    Just wondering if anyone has used insulating firebricks as floor insulation. I can get enough 75mm (3inch) thick bricks to insulate the floor of the oven cheaper than i can get calsil board. Spoke to the supplier and he seemed to think that it would provide almost as much insulation per inch as the calsil board.

    If i use these bricks would that be enough insulation or would i still need ot use some vemicrete?

    Real men cook with fire
    My Oven and Fireplace Build

  • #2
    Re: Insulated firebrick

    You would have to look at the manufacturer's specs, but I seem to recall that insulating brick has about the same insulation value as vermiculite concrete, so you would need about 4" (102mm) under your brick floor. They are just high-alumina clay fired with sawdust to create air pockets. Maybe lay them on edge?

    If it's only a little cheaper I'd go with the cal-sil.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Insulated firebrick

      What do you want to use your oven for? PIzza (quick) or Bread (retained)

      More insulation is always better than less so if you can swing it add some more. One brick on the side, or do one on the side and one flat maybe.

      If you were going to have to add vermicrete, why not just go with that anyway? Isn't that cheaper?
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!


      • #4
        Re: Insulated firebrick

        the oven will be mainly for pizzas but the more i read the keener i am to do some sour dough and roasts/stews etc.
        I am waiting to hear bcak from the supplier RE: actual properties of the insulating brick but I think that i am just going to go for a 4inch bed of vermicrete cause it is cheaper by far.
        Real men cook with fire
        My Oven and Fireplace Build