All content site-map> Oven photos> Building plans> Food nutrients> Building details> Cooking> Firing ovens> Flour measures>

back to board Main Page

Re: Brick hearth evenness

From the WFO board

Posted by Ed (203.59.211.219)

In Reply to: Brick hearth evenness posted by John K

Hi John,
I had a similar problem, these are my thoughts, but maybe someone has better suggestions. I think the important thing is to get the cooking surface as flat as possible to allow easy use of the peel and for sliding dishes around. I would consider this as being more impotant than gaps between the bricks.

a) I used solid pressed reds for my floor which are no-where near even and haven't had any problems at all even though some of the gaps are as large as yours.

b) You could try turning the bricks in different directions to get the best fit, but I guess you would have done that already.

c) I didn't bother filling in the gaps and cannot think of a reason why it would be critical.

Maybe wait to see if there are a couple more posts before taking this advice, but I have not had a problem with it.

Regards,
Ed

Re: Brick hearth evenness

by Rado Hand on Google+

Oven information

To link to traditional oven from your website, only cut and paste the following code into your web page.
It will appear as: traditional oven