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Uneven Cooking surface!! - 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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Uneven Cooking surface!!

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  • Uneven Cooking surface!!

    Hi guys,

    I'm sure that you have been asked this question 100 times but hoping for some help or direction to an already established link.

    Started laying my firebricks on my hearth but these are up to 2mm variance in height from 1 to another.

    I was originally going to have these float (not set in place) between the oven walls but not sure if I can do this now.

    1. Is there an alternative to get these flat without setting them in place
    2. If I need to set them what is the mix and thickness I use

    PS I have utilised Insulation bricks rather than vermiculite. These can take 1300 degrees of direct flame as per my suppliers specs he provided me.

    Any assistance would be appreciated
    __________________
    My Oven Thread:

    John's 42inch Aussie WFO
    http://www.fornobravo.com/forum/f8/j...-wfo-7911.html
    John
    __________________
    My Oven Thread:

    http://www.fornobravo.com/forum/f8/j...-wfo-7911.html

    The difference between a successful person and others is not the lack of strength, nor the lack of knowledge… but rather, the lack of will power.

  • #2
    Re: Uneven Cooking surface!!

    Hi John K,

    A couple of thoughts for you...

    First, the cooking floor will work fine even if the brick are not even, one to the next.

    However, you do want them as even as possible.. It is more convenient, and looks better.

    When I built my oven the approved technique was to set the fire brick as if you were installing tile: use a notched trowel, and lay a bed of fire clay and sand mixture, and set the fire brick into this mix. The bed of fire clay and sand can be either mixed wet, or dry. When you set the fire brick, you can then tap the fire brick down into this mix, and use this to even the brick, one to the next.

    This technique worked fine.

    And after the fact, if you end up with a really bad step between brick, you can get after the high point with an angle grinder and eliminate the edge.

    JED

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    • #3
      Re: Uneven Cooking surface!!

      Originally posted by Jed View Post
      Hi John K,

      When I built my oven the approved technique was to set the fire brick as if you were installing tile: use a notched trowel, and lay a bed of fire clay and sand mixture, and set the fire brick into this mix. The bed of fire clay and sand can be either mixed wet, or dry. When you set the fire brick, you can then tap the fire brick down into this mix, and use this to even the brick, one to the next.

      This technique worked fine.

      JED
      Is this still the approved technique?
      Cheers

      Comment


      • #4
        Re: Uneven Cooking surface!!

        Is this still the approved technique?
        Yep, either way works fine, set the bricks in the dry powder, tap to level, wet bricks to set,
        or lay a wet paste with the notched trowel and set the bricks like you would tile in thinset.
        My geodesic oven project: part 1, part 2

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        • #5
          Re: Uneven Cooking surface!!

          Hi Guys,

          Can I use High temp mortar? and if I can do I set the bricks in the dry powder alone or mixed with sand?
          John
          __________________
          My Oven Thread:

          http://www.fornobravo.com/forum/f8/j...-wfo-7911.html

          The difference between a successful person and others is not the lack of strength, nor the lack of knowledge… but rather, the lack of will power.

          Comment

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