FireclayBricks

By Exporter of Refractory Products — Permalink

Hi. I’m from Uni of WA. I just need two pieces of fire bricks which should withstand 1000℃. Could you send me a quotation including shipping, please?

By Chao Luan — Permalink

I am looking for red fire bricks to buy for the purpose of house construction and kitchen ovens. If you have any information on these alternates to replace firebricks please contact me.

By Anandi — Permalink

Do fire bricks need mortar in a wood burning fire place?

By fire bricks and mortar — Permalink

May i know why we call silica as acid refractory?

Added by Rado: Not in everything is silica (and zirconia) referred to as acid refractory. Usually this is for acid resistant firebricks or other acid resistant refractory shapes or substances. Acid resistant firebricks are used in places where the atmosphere or the slag (a byproduct coming e.g. from smelting – to separate metals from unwanted matter) are acidic, toxic. These are different bricks to the firebricks we use for cooking ovens. Acid resistant refractory materials will face these acids but on the other hand can be be damaged (most probably so) by an alkali atmosphere.

By Swapna — Permalink

I request to be taught to make fire bricks by myself because in our country we have no producer of this important product = firebricks.

By majid — Permalink

[…] Firebricks are made from simple fire clay and this fireclay is basically an ordinary mud, but, which has the accurate body properties for thermal conductivity, bonding, and high heat withstanding. Cutting … I buy refractory firebricks of 26% AL at costs $2 per each brick. As Rado already pointed out, the mineral Graphite is much lighter in weight then fire clay bricks, by half when compared with Alumina or refractory bricks, and it has much better heat conductivity and the heat retention properties … Who says that the heavier is better?! […]

Pingback Bricks prices — Permalink

I have just been told I need to pay $8.00 per brick for my inbuild fire which i think is terrible but only place I have found in Tasmania.

By fire bricks for wood fire — Permalink

Hey fellow CANADIANS. Does anyone know where to get good firebricks in ONTARIO. I am located in the Kawarthas north of Peterborough.

By Enrico — Permalink

The only place that I have been able to get firebricks from is ” East Tamar Maintenance Services ” at $ 6:10 per brick 65 % Alumina, still too expensive.

By George — Permalink

Rado, thank you very much for the disk. I have been pouring over it, and will soon be starting on construction, an MTo with some changes. I have a few questions if I may. The main one is how do I post a new thread to the forum? I have been reading most of the questions, and they have been very helpful, and I think my questions may help someone else, but I can’t figure it out.
My question on building is:
I an going to have a few (20 or so) firebricks left over. As I want to use my oven primarily for baking, I figured that I should use them in the dome. Would it be OK to replace a horizontal brick with two vertical bricks? The bricks would be sticking out into the concrete shell, and hopefully conduct heat back into the oven easier.
The only difficulty that I can see is how to cover them with alfoil, but I think I can work that out without too much trouble.
The whole think would be covered in the concrete shell, which then would be a little deeper than you show, but that would only be a good thing I think.
My description is a little hard to visualize I know, so I have emailed you attached a pdf of my plan, for it is clear (I drew them up in Sketchup, a great free drawing-program by Google.).

Thank you once again Rado, your site, and the obvious effort you put in to it is a testament to you.

Regards, Glen

added by Rado :
Hi Glen,
Thank you for the note.

Larger ovens, or any ovens where the owner requires bigger heat absorbing mass and whose are heated up daily, use vertical firebricks in the arches instead of horizontal. Or two levels of horizontal laying in constructing this dome. I think efficiency is what you have in mind, as you’ve mentioned using your oven primarily for baking. How many bake batches do you plan to reload from one firing? Because the oven as is on the disk will keep normally for 3 – 4 hours stable where you can reload loafs, slow roasting roasting pots at the same time with breads, etc. several times, starting at 200 to 220 degrees C and even higher/earlier start – 392 to 428 degrees Fahrenheit.

You mentioned 20 left over firebricks so I reckon you contemplated only a randomly added here and there firebrick as it’s shown on the pdf images. As I see it; setting the second halves into the concrete cladding layer would make the upper halves firmly set and held in the position. This system will function only on ~ 50% success because those bricks would not move the same way as the rest of them among in the arches, there will be different adjustments. Most probably the outer half of all these horizontally positioned firebricks set in the concrete would separate. Meaning, the halves would brake off by very easy smooth and almost precise but tiny straight crack right through the middle of each firebrick, at the concrete level line. The outer firebrick halves would function just like the cladding as they would become a part of cladding.

My suggestion would be; if you plan on increasing the oven heat absorbing mass either put all the fire bricks in arches horizontally or add inch or two inches extra thickness to the concrete cladding layer. Heat up slow way the dome before cladding is poured on the top over the firebrick arches, just a little from the inside, to soak a slight warmth through the firebricks so they expand a little (electric radiating heater or small gas burner as the heat source for this work well and cleanly – when I use a mini wood fire instead to do this, I close the oven entry after that till the end of construction when staring with drying fires.)

Thank you for adding the PDF images. The forum is closed for 3 years; once when I went to Europe I looked for admin/s who could take over but I didn’t have the time to find someone I would know better and trust. Currently I can answer these blog posts easier. There will be a new much better forum though.

Does this help you? What type do you plan to bake? I do sourdough rye and spelt (with a little bit of wholemeal-wheat just for conventional taste in the dough. I use 120 yr old sourdough culture, baking is my hobby, that’s why ;). Fulfills all senses and always amazes everyone. But roasting poultry isn’t bad too.

By Glen — Permalink

Hi Rado,

I just finished the first 3 layers of the dome, now coming down towards the door. My question is regarding the piece of angle iron. What holds the iron angle in place? Is is just the weight of the bricks and then the surrounding mortar holding it in place. Or is there some epoxy cement keeping it in place. Thank you. I will send photos once I get past this stage.

Regards,
Bill

added by Rado :
Hi Bill,
If you build Swishy design; yes, only the weight and then the cladding hold the angle iron in its place. There wont any movement to shift it of its position. Have a look at image z7 and a few images around the z7, while working with bricks to avoid knocking -it can be temporarily held in precise place (just supported as it leans on) by the wooden boxing. Masterly Tail design does not use this metal angle at all, it is metal-less dome design!

By Bill — Permalink

Gongyi Tianyi Refractory Co.,Ltd which is specialized in refractory material for steel making industry with almost 10 years experience.

Our offering following products:
Refractory brick, ramming mass, castable made of alumina, magnesia, silica, silicon carbide, carbon, widely used in electric arc furnace, converter, tundish, ladle and so on.

By Betty — Permalink

Interested in the left over 45% alumina firebricks. Living in Kalgoorlie little home made forge hopefully.

By Tom 45% leftover alumina fire bricks — Permalink

Your site is inspiring!
When i make my oven, can I use a 1″ piece of granite counter top for the cooking base?
Best regards,
Norm
Location: Whitehorse, YT. Canada

added by Rado:
Dear Norm,
Thank you for the note. It would be very thin, one inch surface won’t function well. Plus it is always better to create the hot-face inside the oven out of many smaller segments. Small pieces, like firebricks, either in walls, vault or hearth, cope much better with the heat differences in material phenomena. Fragments in building, which moves by temperature changes, just like in wood fired ovens’ dome designs, prevent possible cracking down the road.

By Norm — Permalink

I have recently started a job at Bridgetown High School, taking on the School Sustainability Teacher Position from someone who passed away unexpectedly earlier this year. He was building a pizza oven, but we can not find any plans or details of the design he was using, so are a bit unsure of how to finish it off. We need to finish it off because it has been built using grant money. I have attached some notes from what I have found out and from looking at photos, and was wondering if anyone could give me some advice about how to finish off the oven? I can email photos to help the description if someone is willing to help.

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