POLL........How many Fire Bricks did you use for your oven?????

[Wesleckner]

I built a 42" oven with the FB kit about 140 bricks. I used 1/2 bricks for the first six course and tapered every other brick starting with the 4th course. When the bottom angle started to increase the size of the mortar joints at the bottom of the brick I started to taper the edges and angle the bricks, About the 7th chain I started using 3", then 2 1/4, the 2 1/4 bricks worked better than the 3 inch, because the 3 inch bricks seemed to line up on the lower joints more often.

All in all when my vent arch and landing was complete I had two bricks left over, but needed to use them and purchase 4 more to secure the vent plate.

I used 250 lbs of mortar and still need to make some home brew to finish the vent. The angle of my mortar joints was about 3/4" on the outside.

[smallholder123]

i think we are going to end up with a 54 inch cooking floor made from fire bricks 9x4.1/2 x 2 1/2 on there side under a insulatig brick 9x4 1/2x3/4 and then a vermiculite slab 4 inches over a 4 inch slab support hows that add up we will be using overnight thermal mass to cook slow roast and such sorry my first figs are a bit out but the bricks are ordered the dome is 4 1/2 x4 1/2 x3 with a further 4 1/2 x 4 1/2 x 3 is this enough dome mass ??

[BarryKeith]

280 for my 42" cutting into third after 6th row.

[Uncle-Honky]

My oven is 32 inches wide by 36 inches deep. I used 240 fire bricks, in the construction of it. The majority of the bricks were kept square, although some had to be "wedge" cut for the arches.

The road to a wood fired oven - Smoked-Meat.com

[Ken524]

42" Pompeii. All bricks custom cut. 295 bricks and (2) 50 pound bags of HeatStop50 mortar.