Bricks set on side at oven floor

[Diswal]

Hi

I am about to lay the oven floor of my oven and I am wondering if I should set my bricks in the floor on the side (so it would have a 110 mm. thickness). In this way the oven will have the same ? brick thickness the whole way around.

Will this give an advantage for soaking up heat and give a better oven?

Or is it just extra unnecessary mass that is of no use?

I have enough firebricks, so the cost is not an issue.

Thank you for your input.

Joergen

[Novaslo]

Re: Bricks set on side at oven floor

It is a matter of preference. From what I understand people do them both ways. I opted for the soldier course on their edge. More people do it this way from all the reading that I have done.

I don't think it is a big deal.
Good luck.
Post some pics.

[Diswal]

Re: Bricks set on side at oven floor

Hi Darin

Thank you for your reply. I was referring to the bricks in the bottom though. So if the floor itself should be 65mm thick or 110mm thick. Will this make a difference?

[TropicalCoasting]

Re: Bricks set on side at oven floor

Heat rises so the top of the dome bricks will heat up quicker than the floor.
To give more mass in the floor will require more wood to get it to temp but it will hold heat if its well insulated and has a well insulated door.
So if wood and time is cheap go for it.
If its not dont.

[Les]

Re: Bricks set on side at oven floor

Joergen,

There will be many more edges to catch your peel. Other than that, I don't see a problem.

[Novaslo]

Re: Bricks set on side at oven floor

Oh sorry,
I miss understood your post. I was thinking about the soldier course. As for the floor, I would not put them on edge. You want to make sure and follow the insulation guidelines as well as the guidelines for the different thickness's. You don't have to do that but it is designed for the right amount of heat up time and the right amount of heat retention.

Are you insulating with FB Board or Vermiculite?