Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
 
logo

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Design Styles, Chimneys and Finish
Register Photo Gallery Post Photos Mark Forums Read


Design Styles, Chimneys and Finish Discuss Refractory Mortar Vs. Regular Mortar in the Pizza Oven Design and Installation forums; I am pretty close to being finished and I ran out of refractory mortar. I only have five or so ...

Reply
 
LinkBack Thread Tools Display Modes
  #1 (permalink)  
Old 08-21-2007, 08:03 AM
Serf
 
Join Date: Nov 2006
Location: Bowie, TX
Posts: 6
Default Refractory Mortar Vs. Regular Mortar

I am pretty close to being finished and I ran out of refractory mortar. I only have five or so bricks left to finish. The closest place to buy the refractory is one hour away and I really don't think I need a whole gallon to finish the job. What will happen if I use regular mortar instead of the refractory?
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2 (permalink)  
Old 08-21-2007, 10:30 AM
dmun's Avatar
Il Pizzaiolo
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 1,479
Default Re: Refractory Mortar Vs. Regular Mortar

The top of the dome is a high-stress area. You need the strength of the refractory mortar there. I wouldn't use something different there, even if it was refractory, because of the expansion issues (top of the oven is the hottest part) What are you using? Maybe someone here has a little left over.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3 (permalink)  
Old 08-21-2007, 02:34 PM
DrakeRemoray's Avatar
Master Builder
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 713
Default Re: Refractory Mortar Vs. Regular Mortar

I had 1 bag shipped to me, then found a local supply place (30 minutes away and only open when I am at work...). I bought a second bag from them, then had to drive up there for a third!

I ended up adding some extra mass on the outstide of the oven by coating the entire dome with the extra. I really like the results, still have a pretty rapid heat up time (about 1 hour till pizzas) and it stays hot for a full 24 hours...

Drake
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4 (permalink)  
Old 08-21-2007, 04:21 PM
JoeT62's Avatar
Apprentice
 
Join Date: May 2007
Location: Massachusetts
Posts: 148
Default Re: Refractory Mortar Vs. Regular Mortar

Don't forget the "mix your own" option in the FB plans:

3 parts sand
1 part lime
1 part fireclay
1 part Portland cement

Except for the fireclay (which can be had by grinding down firebrick scraps) the rest of it should be able to be sourced locally. I mixed a batch of this to coat my exterior and although it was much grittier than HeatStop, it has cured up very nicely.

I will echo dmun's point about the top of the dome being the high stress area - I wouldn't use standard mortar for this if you can at all avoid it.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5 (permalink)  
Old 09-12-2007, 10:07 AM
Serf
 
Join Date: Aug 2007
Location: gardendale
Posts: 13
Default Re: Refractory Mortar Vs. Regular Mortar

I used the FB formula mortar for my dome but I used regular mortar for my tongue and chimney. Think this will be a problem later on ? How hot does the tongue get? Its about 14 inches to my opening. My oven is 37 1/2 inches in diameter with a 18 inch dome. My reveal is 11x18.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6 (permalink)  
Old 09-12-2007, 01:44 PM
JoeT62's Avatar
Apprentice
 
Join Date: May 2007
Location: Massachusetts
Posts: 148
Default Re: Refractory Mortar Vs. Regular Mortar

By tongue you mean vent? Or landing?

I think if it's the floor bricks it will be okay. I used the Heat Stop because I had it left over, but I had planned on standard mortar for it. If it's the vent/transition area, I might be concerned -- those gasses passing through are HOT and you actually want the heat retention to improve draw.
__________________
"You better cut the pizza in four pieces because I'm not hungry enough to eat six."

-- Yogi Berra

Forno Tito
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7 (permalink)  
Old 09-13-2007, 02:15 AM
Serf
 
Join Date: Aug 2007
Location: gardendale
Posts: 13
Default Re: Refractory Mortar Vs. Regular Mortar

My landing has fireclay and sand underneath it. I started with my vent the other day with regular mortar and then stopped. I am going to take it down and redo it with refractory mortar now before I go any further. I don't want to have problems later on. Thanks for the input.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
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

vB 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
Refractory Mortar Question Fudugazi Pompeii Oven Construction 20 09-26-2007 07:19 PM
Refractory mortar queries Bacterium Getting Started 6 05-21-2007 02:56 AM
Refractory CEMENT vs. Refractory MORTAR Chris Getting Started 8 05-01-2007 03:03 PM
Fire Mortar vs. Refax Refractory Mortar southpaw Pompeii Oven Construction 4 04-07-2007 12:02 PM
How strong is the FB refractory mortar recipe? Fio Pompeii Oven Construction 7 06-19-2006 03:15 PM


All times are GMT. The time now is 10:23 PM.

Home | About Us | Our Suppliers | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Content Relevant URLs by vBSEO 3.1.0
© 2006 Forno Bravo, LLC

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40