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-   -   Super Duty Firebricks, good or bad? (http://www.fornobravo.com/forum/f8/super-duty-firebricks-good-bad-18844.html)

V-wiz 01-15-2013 02:14 PM

Super Duty Firebricks, good or bad?
 
Has anyone used super duty firebricks?

Faith In Virginia 01-15-2013 02:47 PM

Re: Super Duty Firebricks, good or bad?
 
I like them. In fact I have a truck load of them for my next oven, just sitting on my trailer at the moment.

My current oven has 7.5 inch thickness and built to bake bread. I say stick to the 6" and don't cut them down. It may take a bit more to heat the oven up but with proper insulation the extra mass would make your oven more versatile . You will get more rounds of bakes and better next day baking and such. But if pizza is your only purpose you may want to cut them down...but thinking you will regret it in the future.

Just my opinion.

V-wiz 01-15-2013 02:53 PM

Re: Super Duty Firebricks, good or bad?
 
Quote:

Originally Posted by Faith In Virginia (Post 144108)
I like them. In fact I have a truck load of them for my next oven, just sitting on my trailer at the moment.

My current oven has 7.5 inch thickness and built to bake bread. I say stick to the 6" and don't cut them down. It may take a bit more to heat the oven up but with proper insulation the extra mass would make your oven more versatile . You will get more rounds of bakes and better next day baking and such. But if pizza is your only purpose you may want to cut them down...but thinking you will regret it in the future.

Just my opinion.



I think this makes me feel a bit better, you are right, i enjoy large slabs of meat more and i would like to get into baking, off course pizza will be there also. Thank you.

Faith In Virginia 01-15-2013 03:13 PM

Re: Super Duty Firebricks, good or bad?
 
Yummmm!!!! Large slabs of meat. (Feeling like Homer Simpson)

A week or so a go I did a pork shoulder two days after baking bread with no re-firing. I still had good heat for other baking after the pork came out.

V-wiz 01-15-2013 03:45 PM

Re: Super Duty Firebricks, good or bad?
 
Quote:

Originally Posted by Faith In Virginia (Post 144110)
Yummmm!!!! Large slabs of meat. (Feeling like Homer Simpson)

A week or so a go I did a pork shoulder two days after baking bread with no re-firing. I still had good heat for other baking after the pork came out.



:D, niiicccee, thats what i like to hear. How long does it take you to heat up your oven? and how big is your oven? Thanks.

Faith In Virginia 01-15-2013 04:10 PM

Re: Super Duty Firebricks, good or bad?
 
Well that's a bit complicated. I have a 48" Pompeii

If I plan on just pizza we are talking 2 to 2.5 hours or so I load the oven and let it burn down to coals.

With the extra thermal mass the heat slowly moves from the heat source to the cooler part of the oven. So on firing the inside of the oven is 800-900F and the outside is about 250F. (7.5" out) If I'm doing pizza I fire the oven and keep the coals going on the side so the fire is always charging the oven. I don't care that I'm loosing energy within the oven walls because the ongoing fire keeps everything more then hot enough.

Now for bread I give a moderate firing the day before and saturate the entire oven to 350F the second day I fire again and get the oven saturated to 550 - 600 F. With all that energy stored I can cook for days. But you will need a good door and good insulation to do that.

Faith

V-wiz 01-15-2013 04:27 PM

Re: Super Duty Firebricks, good or bad?
 
Thanks faith, do you mean 7.5 on the brick alone? Or the entire oven with insulation? If you have insulation which im sure you do the how does the outside of the oven get to 250f? Isnt that too hot for the outside for having insulation

Faith In Virginia 01-15-2013 04:42 PM

Re: Super Duty Firebricks, good or bad?
 
Well I have 4.5 of brick and 3 of cast refractory for a total of 7.5 of thermal mass. Then I have 4" of ceramic insulation

I have 6 thermocouples so that I know inner mid and outer oven temps.

My new ovens will have 12" of thermal mass for multiple loads of bread. For bread you need big thermal mass. When I load 12 -1.5 lb loaves of bread in the oven the dough has more then a gallon of water in it and that is a big draw on the stored energy.

V-wiz 01-15-2013 05:42 PM

Re: Super Duty Firebricks, good or bad?
 
I see, ya my bricks are just 6 inches, i wil also add another 4-6 inches of insulation blanket.

Gulf 01-15-2013 05:51 PM

Re: Super Duty Firebricks, good or bad?
 
Not cutting them down is probably the best route since 80% alumina brick will take about 10 times the amount of wet saw blades (for the same size brick) as do medium density firebrick.


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