42'' or 48'' oven?

[dmun]

I think you are going to have a stronger oven if you go with the half brick. My oven is very thin, the bricks are laid up on edge, and I don't think it noticably reduces heat-up time.

Even 42" is pretty big for a home oven. The thicker shell will distribute forces better.

[gjbingham]

Jan,
What brick sizes are you speaking of? Length, width, height? Don't wan't to steer you wrong with a bad answer. Dmun is always right, but your question was a bit vague about 3 inch brick. I looked up Slovenia as well on Mapquest. I was thinking Slovakia, but quickly realized I was off course.

Dave! Glad to hear your voice. What's cooking bud?

[Jan]

Sorry about that, I forgot the most important info

The standard brick here is 6x10x25cm that would roughly be 2''x4''x10''.

About the Slovenia / Slovakia thing... Used to it, I travel all over the world and I would say that probably 80 or 90% of non-europeans make that mistake.

[gjbingham]

Yup! Dmun's got it. Cut them in half!

[Frances]

I used European sized bricks and cut them in half. Works great!

I didn't put any cladding on the oven dome, so the thermal mass is probably about the same as on other ovens in the end.