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Making the brick cooking floor smooth - 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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Making the brick cooking floor smooth

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  • Making the brick cooking floor smooth

    a perfect firebrick exits only in platonic literature... real bricks are mere shadows of these.

    i too was not too happy with the "flatness" of the oven floor after i laid my bricks and i suspected that no amount of "re-laying" was going to get them even. there were quite a few sharp edges for the peel to catch. so... i mounted a masonry grinding wheel on my angle grinder and (with a light touch) ground down all of the sharp edges which i felt might inhibit sliding of the peel.*now i don't have rectangular bricks but instead have little flat "pillows". *we've made three batches of pizza so far and the peel slides in smoothly without a catch. i suspect the same technique could be accomplished with a drill with some sort of grinding attachment if you don't have an angle grinder.

    Robert
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