|
|
Post by tomsea on Oct 11, 2014 13:42:18 GMT
I have an abundance of second hand storage heater bricks the size is 230 x190 x50mm
I was thinking of using them for my build for the oven floor and the dome.
Does anyone have any experience ?would i be better to add a clay tile layer on top of these for the oven floor?
I was thinking of cutting them in halfs and quarters for the dome and laying edgeways to give a thickness of around 100mm/
Cheers
Tom
|
|
|
|
Post by chas on Oct 11, 2014 16:11:19 GMT
I have an abundance of second hand storage heater bricks the size is 230 x190 x50mm I was thinking of using them for my build for the oven floor and the dome. Does anyone have any experience ?would i be better to add a clay tile layer on top of these for the oven floor? I was thinking of cutting them in halfs and quarters for the dome and laying edgeways to give a thickness of around 100mm/ Cheers Tom Hi Tom - I'll leave it to others to advise from experience, but have a look at Albacores 'building pizza oven New York style", or more particularly the pics he has a link to: slice.seriouseats.com/archives/2010/05/donatella-arpaias-wood-fired-pizza-oven-built-by-stefano-ferrara-first-in-nyc.htmlhttp://I've gone down a more traditional bodgey build, but Stefano presumably knows a thing or two, and I'd be tempted to use his doming method if/when I build mk2. Chas |
|
|
|
Post by tomsea on Oct 11, 2014 21:40:00 GMT
Thanks Chas! That was great, liking the sand dome, i am a joiner by trade and was thinking of making thin mdf formers on a cnc that would just burn away in the end.
Might go with the sand dome now.
|
|
|
|
Post by dirtlover2005 on Oct 14, 2014 22:55:05 GMT
|
|
