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Posted by Rado (220.127.116.11) on May 15, 2004 at 15:47:27:
In Reply to: Re: Longevity posted by Luciano on May 14, 2004 at 22:16:38:
Paul, Luciano is right, look at the mortar that joins the firebrick dome if it's still firm. If the dome was made out of a proper materials it would last for many years of continuous cooking.
It shouldn't have signs of pealing on both the top of the dome or the heatrh floor. Standard fire bricks are meant to withstand/work in 1350 degrees celsius environment and of course such high temperature can not be reached in wood ovens.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines