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#1
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| This question get's asked a lot and could be a sticky! How many firebricks did you use for your oven?? Maybe builders could post your oven size, a description and the number of bricks you used. The plans called for 180 or 200 for the 36 and 42 inch oven floor and dome......but Actual mileage varies with individual technique (taper cut or straight?) some may use more firebricks bricks for the entry arch and vent area. Other thoughts?
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#2
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| My oven: 42" Pompeii, all bricks custom cut (tapered on three sides): 290 bricks
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#3
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| Yea I believe I used about the same...a lil less actually since I casted my dome cap. If you don't taper, I think you can get away with less.
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#4
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| 275 here (and a pile of scrap) Les...
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#5
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| 42" Pompeii I did no tapering. But I did cut the floor. Floor --------------50 bricks Dome ------------140 bricks Arch and entry ----27 bricks Total ------------217 bricks Dave
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#6
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| 36", cut to fit...211 total (if I actually started with the 215 I picked up - I never actually counted each one, I took the brickyards word). Had 4 left over. RT |
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#7
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| for the record, I've been using the scrap cuts on the mortar joints between the bricks.....kind of like brickcrete....I thinks it will give me stronger joints.
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#8
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| Hello there, I am starting up my own 36" Pompeii oven project. Is it correct to assume that your brick count are half-bricks (2 1/2"x4 1/2"x 9" cut in two)? I will need to do the cutting myself and fix the approximate number of full length bricks. regards from karl |
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#9
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| Unfortunately not. They are full brick numbers.
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#10
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| I see, The Forno Bravo materials list specify 120 bricks for the dome, 60 for the floor and then 30 common clay bricks for the vent and opening arch. I guess I will order some 190 fire bricks. Thanks. regards from karl |
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