Old 03-15-2008, 06:11 PM
Acoma's Avatar
Il Pizzaiolo
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: URGENT oven dimensions

The mortaring of firebricks to the insulation board is not so important due to expansion factors, and requiring of similar expansion of mortar, brick. This is why people say to use HIGH TEMP mortar for the dome and arch (Refmix). I have read to many threads of people regretting using heatstop 50 as mortar due to its inferior ability to bond at these high temps. I have paid a pretty penny on quantity of Refmix betting my oven it will be the best. This is not a puzzle, you will build it, it bonds, it stays or fails. As for the cement from hearth bricks to ISO, if you redo the brick to ISO, scrap the cement, not as important as insulation factors needed for foods. This is why I say, if you have not started the dome, go back a step now! More ISO, and I say 3" total for floor. In the end, you will smile always..
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Old 03-15-2008, 09:29 PM
Dutchoven's Avatar
Master Builder
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: URGENT oven dimensions

I agree...most builders use just a slurry of fireclay/sand and water to level the bricks...or nothing at all if you have a nice level hearth slab
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
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Old 03-15-2008, 10:22 PM
gjbingham's Avatar
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Location: Longview, WA
Posts: 2,021
Default Re: URGENT oven dimensions

Agreed. Two inches of the Iso board is probably minimum. The plans call for fireclay and water to set the oven floor brick in, then tap them into place. Take your time. Make it great!
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

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