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ThisOldGarageNJ 03-31-2009 03:48 AM

Double Firebrick ??
Hello All,
Would it be usefull to put a double firebrick hearth under the dome, OR would that take away to much heat from the oven and not act as an insulator like the vermiculite does. ???


dmun 03-31-2009 06:33 AM

Re: Double Firebrick ??
Firebrick is not an insulator. If pizza is your goal, one layer of flat firebrick is what you want, with insulation underneath.

berryst 03-31-2009 07:15 AM

Re: Double Firebrick ??
Fire brick will add mass to the oven and create a heat sink, This is good for breads and baking but takes longer to reach pizza temps. I doubled the floor and added an extra layer of fire mortar over the dome to create this very effect. I can't say that it take longer (but it must)to heat because I have nothing to compare it to work great. The real key I believe is to insulate heavily. Insulation is more important than mass. I like doing long slow roasting say ribs or roasts.

DrakeRemoray 03-31-2009 07:31 AM

Re: Double Firebrick ??
For the record, I have a single layer of firebrick on the floor and a little extra refractory mass (1") in the dome. I can bake 25lbs of bread in one firing (or more, but I have never had more to bake). My temps are still 300 degrees the next day. So unless you are a commercial baker, the regular plans will work for you. Insulate everywhere!

Neil2 04-03-2009 09:59 AM

Re: Double Firebrick ??
It is a trade off between fast heating and sustaining the heat.

As noted by DrakeRemoray, the typical one layer design will also work well with bread baking.

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