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Recycling Bricks - Forno Bravo Forum: The Wood-Fired Oven Community


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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Dome Installation Video - Casa / Premio / Modena


For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.


If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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Recycling Bricks

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  • Recycling Bricks

    I may have an opportunity to get some salvaged bricks for use in making a wood-fired oven some time in the future. The brick is from a pottery kiln which is fired to 2,000 degrees. Is this the same sort of brick that would be used for a bread oven, and do I have to worry about any contaminents that would make the bricks unsafe for use in baking?

    Also, as a kind of two for one question: how many bricks will I need. I know there are a couple of different sized ovens and I'm not sure what I will finally build, so give me a high end estimate.

    Thanks for your help.


  • #2
    Re: Recycling Bricks


    I'm using recycled firebrick and insulating firebrick from a pottery kiln operation (school). I am putting the cut face in the dome so almost all the brick is buried in the mortar and the cladding. Any residual glaze from the pottery firings is enclosed. Contaminants of concern would be heavy metals used to create colors in the glazes. I'm not concerned though.

    That said I did buy nice new firebrick for the floor and entry arch...75 blocks.

    Total number of bricks varies by builder but if you could easily have 250 bricks....take a look at the materials list at the back of the plans.
    Last edited by SpringJim; 06-30-2008, 04:12 AM.
    Sharing life's positives and loving the slow food lane


    • #3
      Re: Recycling Bricks

      Most modern kilns use a light weight insulating firebrick. These won't do for the inside of the oven, although they can be used for insulation under the floor.
      My geodesic oven project: part 1, part 2


      • #4
        Re: Recycling Bricks

        David, I was able to get enough actual firebrick for the dome from the floors of a kiln and other misc firebrick used in the firing process.

        The insulating firebrick is distinctively different (weight) and was used as a layer under my hearth. I'm also going to use it over the dome. Both these applications will sandwich with the perlite mixture.
        Sharing life's positives and loving the slow food lane