Making the brick cooking floor smooth
a perfect firebrick exits only in platonic literature... real bricks are mere shadows of these.
i too was not too happy with the "flatness" of the oven floor after i laid my bricks and i suspected that no amount of "re-laying" was going to get them even. there were quite a few sharp edges for the peel to catch. so... i mounted a masonry grinding wheel on my angle grinder and (with a light touch) ground down all of the sharp edges which i felt might inhibit sliding of the peel.*now i don't have rectangular bricks but instead have little flat "pillows". *we've made three batches of pizza so far and the peel slides in smoothly without a catch. i suspect the same technique could be accomplished with a drill with some sort of grinding attachment if you don't have an angle grinder.
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