I'm getting ready to build my first oven. I haven't decided on weather to build a Scott/Rado vault, a dome or a traditional french style baking chamber. I will cook, bake bread and roast more than baking pizzas, so I'm leaning toward high performance with fairly heavy cladding and lots of insulation.
My question relates to red clay bricks vs. fire bricks for the dome or vault. Some say a red clay brick with no grain will work fine, some lean toward firebricks.
I'm also having trouble finding dry fire clay. My brick supplier has only premixed Sairset, at $30 plus a gal..
My question relates to red clay bricks vs. fire bricks for the dome or vault. Some say a red clay brick with no grain will work fine, some lean toward firebricks.
I'm also having trouble finding dry fire clay. My brick supplier has only premixed Sairset, at $30 plus a gal..
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