If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I orderd my fire clay yesterday from the local brick yard here, I didn't think Bunnings would have it.Anyway I have a few hundred brick to clean to keep me busy in the mean time
I poured the insulate slab today, unfortunately I ran out of vermiculite and had to send the wife out to get more and to make things worse there was no more vermiculite so I ended up with corse grade perlite.I hope this wont effect the end result.
I finely got some bricks! The local brickworks here in Grafton is closing down and selling there kiln bricks at $1 each.I got 310 bricks and two 25kg bags of high temp mortor.Let the fun begin!
****** TO EDIT THE GOOGLE DOCS FILE, SAVE A VERSION TO YOUR OWN DRIVE. YOU DON'T NEED ASK FOR ACCESS, MASTER IS LOCKED****** This may (or may not!) be my
thats expensive i have seen fire bricks for somewhere around $3.50 for arch bricks. Google Melbourne Fire brick you might be able to get him to ship to Grafton at a reasonable price but $6+ seems awfully expensive.
Ben is excellent value hopefully shipping to grafton is also reasonably priced.
I've decided to go with a 40 inch oven which will give me will give me a foot for the entrance if you know what i mean,sorry I don't know the correct terminology.
So in saying that I priced the fire bricks today.$6.90 for a 231x115x75 brick.Can someone tell me roughly how many bricks I need?
I used the forno guide of 5 parts vermiculite to 1 part portland cement ( 5:1). You are best mixing in a barrow by hand with dry ingredients. Be gentle as you don't want to break up the vermiculite.
Add water until it reaches an oatmeal consistency (porridge). Try not make it too wet as the cement will settle to the bottom. The forno recipe calls for 2, 4 cuft bags of vermiculite, I ended up using 3 large bags to fill the formwork.
It kind of looks like a grey cocoa pop slice when done!!
The base is similar in size to mine, and that held a 43"(1100mm approx internal) so you should be able to get close to that size. At the end of the day it is what you can make fit in the space provided allowing for dome, insulation and finish coat.
My dome has ended up with the finish coating going right to the edge on two sides as I somehow ended up slightly off centre.
I take it that you have only poured the hearth slab and are still to add insulating layer. 100mm (4") of vermiculate insulating layer plus firebrick floor should give you good insulating qualities.
I'm a big pizza fan and Sunday night is our pizza night.My two and four year old make there own pizzas ,so it a special night for us.But I love cooking and would like to cook other thing in there too (hog or cow) ,so bigger is better right?
Hi Les,
I'm not sure of the oven size at this stage, I guess as big an oven I can fit on the slab.Is there a common practical size?
Practical size - absolutely not. Some want to cook a pizza , some want to bake 10 loaves of bread. I built a 42 because I could - I have yet to slide in a hog or a cow. Whatever you can build, I guarantee you will be glad that you did!
Leave a comment: