Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Like Tree7Likes

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 05-09-2012, 04:53 AM
Apprentice
 
Join Date: Apr 2012
Location: South Carolina
Posts: 105
Default Oven Build in SC

Hello All,
I'm presently in the planning and gathering stage of building the 42" Pompeii
style oven. I'm closing in on the start date and am nearly complete with ordering the basic building supplies needed. And I am excited to get started and already have a question on the materials.
For the refractory motar on the oven I've run across a product (from a refractory supply house) called Sairbond, does or has anybody used this product? I question it because it's only $10 for 55lbs. It seems like a good idea because it's already a premix (and inexpensive) but was not sure compared to the homebrew (1-3-1-1) talked about on this forum, The other question, which would be the wiser move? I appreciate anybodys input on this.
Thanks and I look forward to posting my progress and listening to everybodies comments and advise.

P.S. I've been reading through this forum for about the last month plus using everyones ideas and experiences to hopefully make mine as painless as possible. I'm like addicted to this forum and am so ready to move on to the build!!
Emirein likes this.
Reply With Quote
  #2  
Old 05-10-2012, 01:04 PM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,299
Default Re: Oven Build in SC

If this Sairbond is what you are referring to, yes it will work and $10 is more like the typical price for a 5 pound bag, not a 55 pound bag. Buy 2 or 3 bags, as if that price is for real it is probably mismarked!
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 05-10-2012, 02:16 PM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,367
Default Re: Oven Build in SC

Videts,

Welcome to the site. You've come to the right place for advice and encouragement. Just remember to ask lotsa questions, post lotsa pics, and insulate, insulate, insulate!

Regarding Sairbond, just make sure the mortar you buy is not water-soluable.

I purchased a bag of Sairbond from Harbison-Walker (ANH Refractories) in Los Angeles. The sales manager confirmed this product would be ideal for a WFO. I decided to use some of the mortar on a firepit first, and am glad I did. Once completed, even though the exposed firepit was covered with a tarp, the humidity from the first rain caused the mortar to crumble like popcorn and fall out of the joints.

I recommend building your oven with homebrew, because it is really inexpensive, easy to work with, and dries diamond-hard. Here's a thread that discusses mortar options.

http://www.fornobravo.com/forum/f44/...tar-17342.html (Southern Cal Source for Refrac Mortar)

Good luck,

John
Reply With Quote
  #4  
Old 05-10-2012, 02:38 PM
deejayoh's Avatar
Il Pizzaiolo
 
Join Date: Jul 2010
Location: Seattle
Posts: 1,299
Default Re: Oven Build in SC

John
Voice of experience! Glad you weighed in. I have not used Sairbond, was just looking at specs!
Dennis
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 05-13-2012, 05:10 AM
countryboy's Avatar
Apprentice
 
Join Date: Jun 2010
Location: Central South Carolina
Posts: 157
Default Re: Oven Build in SC

Welcome Videts,

I'm just north of Columbia. Drop me a PM if you need local info, etc.

I used premixed mortar with fireclay added. Forgot the ratio, but purchased the fireclay in Columbia from two different places. Boral Brick on US1 and I-20 has it as well as a huge brickyard (forgot the name) on Sparkleberry and Two-Notch Rd. I used 2.5 bags @ $20 each plus the premixed mortar.

If I can be of assistance, let me know.
__________________
CB

____________________
My 42" WFO/outdoor kitchen build thread:


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 05-13-2012, 11:44 AM
Apprentice
 
Join Date: Jul 2010
Location: Finland
Posts: 152
Default Re: Oven Build in SC

I'd go with homebrew. I did my own oven with local brand refractory mortar and it worked alright. The only thing is that it only allowed really thin joints (like this sairbond seems to do), so it was a big job to cut out all the bricks with angle grinder.
Reply With Quote
  #7  
Old 05-14-2012, 05:18 AM
Apprentice
 
Join Date: Apr 2012
Location: South Carolina
Posts: 105
Default Re: Oven Build in SC

Thanks all for the response and the info on the Sairbond. And from reading the responses, homebrew for the mortar would seem like the sure way to go.
Now for my next question, I wanted a larger tile than the standard firebrick for the oven floor if possible. At the refractory supply house (Larkin Refractory Supplies, Ga.) that I am ordering my brick, insulation and fireclay from they only have the "high duty" tiles in 12"x12" for approx. $20 a piece. The knowledgeable one there stated they would not be a problem but from reading various threads on this forum, some have stated they will be burning the bottom of the pies or loafs of bread before the rest is properly cooked. Has anybody heard or know how these "High Duty" firebrick tiles will respond? I have found some "Medium Duty" from Buckley Rumford Company
for just a little more (additional $7 per tile and $100 in shipping) but kind of just wanted to do one stop shopping if possible. I might be getting a little ahead of myself with worrying but I’m just trying to get the best materials possible for the end result…properly cooked pizza and bread!!

I've pulled the trigger on this endeavor and have begun the ordering of the supplies for the build!! (foundation and stand, etc). I'm as nervous as I am excited about this. Not having any experience in any masonry projects, it will be a test! But if it comes out half as good as some I have seen on this site I would be mighty proud!! And as soon as I get to "diggin", I will be sharing the progress with pics and many, many more questions.

Thanks All,
Steven
Reply With Quote
  #8  
Old 05-14-2012, 05:24 PM
Serf
 
Join Date: May 2012
Location: erie, PA
Posts: 3
Default Re: Oven Build in SC

great question, I am in the same boat with "high duty" firebrick, I have both 12" x 36" x 2" thick tiles and 9" x 4.5" x 2.5" firebrick. Will either of these work for the hearth?
Reply With Quote
  #9  
Old 05-15-2012, 06:37 PM
Apprentice
 
Join Date: Apr 2012
Location: South Carolina
Posts: 105
Default Re: Oven Build in SC

Can anyone comment on what is the better for the hearth insulator, the FB Board or insulating firebricks?
Thanks,
Steven

Last edited by videts38; 05-15-2012 at 06:43 PM.
Reply With Quote
  #10  
Old 05-16-2012, 02:35 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,367
Default Re: Oven Build in SC

Steven,
Insulating firebricks have approximately the same value as vermicrete but are much more expensive. It takes 4" of vermicrete to get the same insulating value as 2" of fiber board. You might want to source board locally since you're on the east coast.
Reply With Quote
Reply

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 335 07-15-2014 07:12 PM
Preparing for steel oven build. scarnucci Other Oven Types 31 07-06-2014 11:39 AM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
New 40" oven build in Central MN goodnerbaker Introductions 4 09-08-2010 05:28 AM
All things being equal Lester Newbie Forum 13 12-21-2009 01:26 AM


All times are GMT -7. The time now is 10:37 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC