I've been infected with the wood fired oven virus!
I'm looking at building a 42" oven,but probably won't start until after New Years 2011. It'll take a couple of months to get it all planned out (yeah - I'm an engineer) and get my wife convinced that the family really needs one.
I'm just outside Greenville, South Carolina and I'm having problems finding 9x4.5x2.5" fire bricks. The only option available so far are 8x4x2.25." Thinking about the thermal mass, the 1/2 bricks that would be used in each course will result in a wall thickness of 4" rather than 4.5" - about 10% thinner.
At first thought I don't see it as problem. Am I missing something?
The other problem with the thinner bricks means I'll need to further adapt the wonderful work and drawings I'm seeing here.
Thanks, Jeff
I'm looking at building a 42" oven,but probably won't start until after New Years 2011. It'll take a couple of months to get it all planned out (yeah - I'm an engineer) and get my wife convinced that the family really needs one.
I'm just outside Greenville, South Carolina and I'm having problems finding 9x4.5x2.5" fire bricks. The only option available so far are 8x4x2.25." Thinking about the thermal mass, the 1/2 bricks that would be used in each course will result in a wall thickness of 4" rather than 4.5" - about 10% thinner.
At first thought I don't see it as problem. Am I missing something?
The other problem with the thinner bricks means I'll need to further adapt the wonderful work and drawings I'm seeing here.
Thanks, Jeff
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