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I have a big pile of Cream City bricks in my yard from a demolition job, and am hoping to use them in the construction of an Alan Scott oven.
The bricks are common in regions of Wisconsin, especially near Milwaukee. They are made from a red clay containing elevated amounts of lime and sulphur - when the bricks are fired, they become creamy-yellow in color.
The brick has a reputation for being strong and durable but they are also somewhat porous.
Any advice on their suitability for oven usage? This would save me a lot of money as I already own the bricks.
The bricks are common in regions of Wisconsin, especially near Milwaukee. They are made from a red clay containing elevated amounts of lime and sulphur - when the bricks are fired, they become creamy-yellow in color.
The brick has a reputation for being strong and durable but they are also somewhat porous.
Any advice on their suitability for oven usage? This would save me a lot of money as I already own the bricks.