#11  
Old 03-27-2011, 04:10 PM
Journeyman
 
Join Date: Aug 2010
Location: Glendale, Arizona
Posts: 397
Default Re: Brick Types

Hello Capt. Toddy,

Using a little "Pizza Oven Builder Logic" you might consider the heaviest bricks of standard size for the dome and hearth since they will hold heat better than a lighter, less dense brick. If the brick doesn't dissolve in water then it would be a good bet. Use the questionable bricks for less heat sensitive elements of your build.

If you have very light bricks then you could consider them for insulation under the hearth. Many Aussie and Kiwi builders use Hebel under the hearth with fair to good results. I would augment any questionable insulating brick with a layer of perlite and Portland or vermiculite and Portland in a 5:1 (up to 10:1) mix over the top of those bricks, by 2-3 inches. You don't actually "pour" this mix but shovel it in place and tamp very lightly to push it into the form. You don't want it to be so wet that water carries away the Portland cement. Just use an angle iron or piece of lumber to level the surface. It doesn't trowel or finish like concrete. Use sand and clay 50/50 for a leveling paste, 1/4" thick, for your hearth.

Best of luck,

Cheers,
__________________
Bob


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #12  
Old 03-28-2011, 01:12 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,699
Default Re: Brick Types

Bob,
A 10:1 vermicrete mix is too weak to be used under the floor. You need 5:1
A 10:1 mix is ok for insulating the dome where the cement content is only needed to hold the mix together.
I'd hate to see someone try and support the huge weight of an oven with a crumbly 10:1 mix and find it fails.
Reply With Quote
  #13  
Old 03-28-2011, 07:51 AM
Journeyman
 
Join Date: Aug 2010
Location: Glendale, Arizona
Posts: 397
Default Re: Brick Types

Hi Capt. Toddy, David S,

David, thanks for your concern about the vermicrete mix for the hearth. The recommendation is for 5:1. A mix of up to 10:1 can be used elsewhere, such as the dome, as you noted, but I didn't communicate it well. Thanks for pointing that out.

Cheers,
__________________
Bob


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
when is a brick a brick or a fire brick ??? maheel Newbie Forum 15 02-16-2014 05:59 AM
So will there be a discourse on tapering bricks? skoolpsyk Tools, Tips and Techniques 8 08-22-2011 05:28 PM
Fire Brick Confirmation Bandrasco Pompeii Oven Construction 17 10-31-2008 02:55 PM
Brick type decission to be made nissanneill Getting Started 25 05-02-2008 05:46 AM
Brick types jammyweb Pompeii Oven Construction 1 05-10-2005 03:45 PM


All times are GMT -7. The time now is 04:22 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC