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Landing surface? - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Landing surface?

    I am not sure if that is the right term but I mean the area directly below the chimney.
    Are there any alternatives to using fire brick or cast refectory?

    I don't know how hot this area gets ?

  • #2
    I know a few people have used stainless steel but that will whorp when it gets to hot. As to how hot it gets it depends on how you use it. I pull Cole's in to the landing and grill so the floor reaches 1000f plus.

    Randy

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    • #3
      OK thank you, I can now see why I need something that can take the heat.

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      • #4
        Originally posted by RandyJ View Post
        I know a few people have used stainless steel but that will whorp when it gets to hot. As to how hot it gets it depends on how you use it. I pull Cole's in to the landing and grill so the floor reaches 1000f plus.

        Randy
        I have had a loose fit SS sheet with a folded front edge since completion with no issues, it is easy to remove and clean and when tilted spills any chimney water out the front. The SS does not get even reasonably hot so no issues

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