Originally posted by alexi82
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I reckon a lot of things don't quite translate from brick walls in houses to domes.
The mortar in a brick wall really just holds the bricks apart at a set distance, allowing for minor discrepancies in brick size, etc, and if the mortar does crack a bit, it's OK if it takes years for lime crystals to grow across the crack and "heal" it.
In an oven, we are asking the mortar to do that, plus fill odd shaped gaps, and stick like baby s@#t to a blanket. All at 500 degrees C.
Whatever you do, do not overthink this.
Having already built one, you already know it just plain works and it's pretty difficult to screw it up.
Lay them bricks mate, and start cooking.
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