I have a couple questions concerning my oven build. Firstly, I know that prior to setting brick with mortar, the bricks should be wet. Question is, HOW wet? Is a quick dip good enough? Or maybe a 30 second soak? Or should they be totally saturated?
Secondly, as far as laying the bricks for the cooking floor; can the sand/clay mix be left dry, or must it be mixed with water?
I appreciate any wisdom you all may care to share.
Steve
Secondly, as far as laying the bricks for the cooking floor; can the sand/clay mix be left dry, or must it be mixed with water?
I appreciate any wisdom you all may care to share.
Steve
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