Old 09-12-2010, 06:36 AM
Join Date: Jul 2010
Location: Sudbury Ont Canada
Posts: 47
Default Re: Michelle 42" oven question

I think the sand is just fine. As far as the outer edge is concerned, some choose to mortar them to the floor and others choose just to mortar them to each other. I chose to mortar them together as they sat on the fb board and so it would be useless to mortar them to the floor.


Last edited by That's Amore; 10-17-2010 at 06:11 PM.
Reply With Quote
Old 09-13-2010, 09:38 AM
SteveP's Avatar
Join Date: Oct 2008
Location: Port Saint Lucie, FL
Posts: 114
Default Re: Michelle 42" oven question

There is no need to mortar the floor bricks; the floor is basically free floating. The FB board shoud be level and you shuldn't have to use sand/fire clay as a leveling agent. I left about a 1/8" gap between the floor bricks and soldiers to allow for floor expansion. After a few fires, you will have enough ash to fill in the cracks between the brick joints.
My WFO project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Old 09-17-2010, 07:09 AM
Join Date: Jan 2010
Location: Houston
Posts: 192
Default Re: Michelle 42" oven question

Sand is used in the making of glass so to answer your question, the heat will not be bad for the sand. Your temp will not get up to the glass making temp's.
I too have heard about leaving the floor "un-pasted" so that you can remove damaged brick. This is what I did however I really don't think that this is a major concern. So what if you get a cracked brick in your floor. I think the major concern for the floor should be the level or more to the point how flush each brick is to each other. You don't want raised edges which will catch your peel.

Reply With Quote
Old 09-18-2010, 10:36 AM
Neil2's Avatar
Il Pizzaiolo
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Michelle 42" oven question

"if one needs to replace a brick"

This is so rare (only once so far on this site) that I would not bother using this as a design criteria.
Reply With Quote

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
Oven Curing james Firing Your Oven 341 06-14-2015 03:58 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
Oven Location (silly question) modified9v Getting Started 8 01-31-2010 04:19 PM
Oven Entry question Jim Bob Newbie Forum 11 06-30-2008 08:04 AM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 03:48 AM

All times are GMT -7. The time now is 01:48 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC