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A few questions from Austin TX

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  • UtahBeehiver
    replied
    Lagniappe, not a term I hear often in the western US but quite common in the NOLA region. You from there or have Creole heritage?

    Chose the best face and square bricks for the floor. Second best for the back half of the dome and last for the front half of the dome (no one sees these bricks once the dome is done. Tscar will be a great material and advice source. He also did some great non linear brick work on his enclosure.
    Last edited by UtahBeehiver; 06-07-2017, 07:38 PM.

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  • Lagniappe
    replied
    Thanks a lot everyone.

    Nick congrats on getting to the fire lighting stage. Good advice to check the receipt, I found it in my truck and it says Brick, Fire Buff (Whit/Greer), so looks like they are same as yours. The two different colors still seems a little odd, but unless someone says otherwise, I am not going to worry.

    Appreciate the comment on the common brick. They are a craigslist special, about 1/2 new and 1/2 salvaged from a remodel, 1500 bricks for $200, seems like a deal. Should be enough for the outside of the foundation, plus the walls for the Argentine grill and counter walls. I have no clue how to lay brick, hoping all the instruction and practice on the WFO will give me some confidence.

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  • Brick Oven Nick
    replied
    Hi Lagniappe,

    Congrats on kicking off the project. Looks like you are off to a great start. I like the color of your common brick you have there.

    Im in Austin and am on the final stages of a 40" oven build. I just figured out the proper way to actually post things, by starting a build thread, and I'm almost done with my build, so you are already way ahead there! I think maybe I'll post my pics in a tread as I'm just finishing. Anyways, as mentioned, Tom is in Austin and was really nice and helpful to me in answering questions. I also sourced my firebrick from MPI and my order said they were Whitacre Greer Firebrick, not Elgin, but you can double check your order with MPI. I have been happy with the brick so far but I'm just now lighting my first small fires and haven't cooked anything yet. I sourced the fiberboard and blanket from Forno Bravo and perlite from MPI.

    On my build, I applied a 1.5" insulated concrete layer to the hearth and then placed the fiber board on top of that. I'm not sure if that's great or not, but I wanted to raise the fiber board off of the hearth concrete to avoid moisture absorption from the hearth into the insulation, but didn't want the height of the oven floor to be much higher off the ground as if I used a thicker material there. Russell's build shows the layers he used under the cooking floor, and others here may have better advice for you, but that's what I did.

    Good luck and enjoy!

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  • cnegrelli
    replied
    You'll fine Tscarborough's build thread here.
    Post photos of your oven in-progress and when you are done, along with photos of pizza, roasts, bread and more.

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  • Gulf
    replied
    Lagniappe,

    Welcome to the forum. I'm linking Tscarborough in on this discussion. He is from Austin as well. He would be a great resource for information about local materials. He is also an expert in all things WFO.

    In the meantime, you could check with MPI about who is the supplier for their fire brick. I'm not sure who MPI's supplier is, but Elgin Butler has gone through a lot of changes in the last few years. Maybe, someone else can share if those changes were for the good or not.

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  • Lagniappe
    started a topic A few questions from Austin TX

    A few questions from Austin TX

    Still figuring out how to properly post - hopefully this works.

    First of all many thanks to the many contributors that have allowed me to even get to the point of asking these questions.

    So I have successfully poured my foundation, built my cinderblock base and poured my 4" concrete hearth. Feels good to be this far along, but now I am hoping to get some advice.

    I read in a post (cant find now) that it is a best practice to use concrete pavers below the floor insulation. It raises the floor a couple inches and allows a path for moisture. My question is - is this accurate, still recommended? Since I cant find much about it, was wondering. If yes, are these pavers mortared down or laid loose?

    Second is around firebrick in Austin TX. I purchased 125 from MPI just to get myself started and then read a bunch of negative reviews about firebricks from Elgin TX. I have no idea if these came from Elgin but I did notice about 1/3 are much brighter (almost white) and the rest are a bit duller/sandy color. Should I be concerned about either?

    Any advice for local suppliers of insulating fibreboard?

    Hoping to make some progress on cutting the floor bricks and half bricks for first course this weekend. Attached pic is just to show the foundation. I layed the firebrick down just to give me a sense of scale. Right side will be an Argentine grill. If you see any major issues in the foundation, please let me know (please be kind as there is not a lot I can do now)
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