I'm in the process of sourcing fire bricks and what I have found through multiple phone calls and leads from two of the local forum members is two fire bricks are available within 75 miles of my house. I can get light duty Elgin Butler brick 5 miles from my house for $1.80 or Alsey medium duty in New Orleans for $2.15 and a tank of gas. I'll be using the oven more for pizza than bread baking, so it appears that the medium duty bricks are recommended from what I have read on the forum. Since I'd like to keep the build as inexpensive as possible, I am leaning towards vermiculite/cement insulation. However, in the big scheme of the build, the brick and insulation is a small cost. I'd appreciate any pros and cons of the two types of bricks and insulation. Thanks in advance.
Kurt
Kurt





. You might want to make a few more calls and pricing. My take on this is that the floor has to be the most accurate and best shaped form brick that you can get. I used a cheaper wire cut brick for the dome. But, h
ll, I cut them in halves, thirds, and quarters.
;
). Anyway, I have cooked well over 100 pizza's and several dozen loaves of bread with no problem. I do tend to cook my pizza at a lower temperature than most - 700F or less (on the floor) with a fire on the side and I use parchment paper under the bread..maybe that helps.
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