Old 06-09-2013, 04:44 AM
Filthymutt's Avatar
Join Date: May 2010
Location: Beijing, China
Posts: 178
Default Bob's 42 in Beijing

Ok, I was glancing at the page: http://www.fornobravo.com/forum/8/po...d-12611-3.html (POLL........How many Fire Bricks did you use for your oven?????) Getting a little nervous whether or not I ordered enough bricks@300 (as I was thinking to taper taper every which way), and I got to noticing there were a few guys that went to 1/3 bricks or even shorter near the top ends of their domes.
Up until now I'd only heard of everyone using 1/2 bricks the whole way through save a soldier or sailor course at the bottom. This got me wondering about thermal mass and differences in such throughout the body of the oven. Is there going to be a problem in an oven when the heating and cooling rates are likely to be different in different sections? A 2 1/2" inch thick floor, 4 1/2" in thick lower walls, 3" upper walls, etc?

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Old 06-09-2013, 06:02 AM
UtahBeehiver's Avatar
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Join Date: May 2012
Location: Salt Lake City, Utah
Posts: 1,552
Default Re: Bob's 42 in Beijing


The 1/3 brick you are seeing is width not depth, the dome is still 1/2 brick thick (IE 1/2 of a 9"x4.5"x2.5" is 4.5"x4.5"x2.5", 1/3 is 3"x4.5"x2.5") it is just narrower to fit better as the circle of the dome gets narrower.

Last edited by UtahBeehiver; 06-10-2013 at 03:55 PM.
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Old 06-09-2013, 07:02 AM
Filthymutt's Avatar
Join Date: May 2010
Location: Beijing, China
Posts: 178
Default Re: Bob's 42 in Beijing

Ah ok, strange wording I guess. But the thinner brick makes sense
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