[Cob] fire brick?

[jane at kirstinelund.dk]

I have read a little about fire bricks. Somewhere they are said to contain
grog (already fired clay used as temper in the clay that makes the
bricks), and in other texts they talk about a high content of aluminium.
Maybe these are the two kinds?

If you use real fire bricks (a opposed to normal bricks) it shouldn't be
necessary to replace the bricks. From what I have read normal bricks
should be able to stand the violent temperature shifts of an oven about 30
times, but fire bricks will endure it more or less eternally. It may
depend on the oven type, though. I was reading about finnish mass ovens.

Jane


>
>    Cat here
>
>    I have been given conflicting responses to the use of fire brick in
>    bread ovens?  A potter tells me that they will keep the oven hotter
>    longer giving a longer baking time, and a slower cooling surface.  She
>    told me that the oven will be relesing heat into the room two days
>    after fire.  Much like a masonary or Russian stove.   A brick mason
>    told me that fire brick is made to pass heat quickly to the surface
>    and protect the interior of the stove from damage??? This is to get
>    heat into the room faster and less heat in the fire box.  I just got a
>    few boxes of curved fire brick at a scavanger sale.  I must
>    decide where to use them.  The bread oven or the heating stove.  Ok so
>    I got to figure that their are two kinds of fire brick? Or their is
>    something that I'm not understanding about fire brick.  Most use I
>    have seen it is layed loose into the stove and can be repalced. Anyone
>    been up this ally got any suggestions?
>    for the good of all C.
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-- 
Jane Mondrup
Bjedstrupvej 21
8660 Skanderborg
Tlf: (+45) 87 88 51 81