Currently mid-build of the D95, up to course 7... are these updated videos any different to the previous? Has been a joy to start the day with a coffee and RUclips watching Ben teach the next steps for the day!
Hi Andrew! Yep these are the new editions, just with some little tweaks to cover frequently asked questions and make sure our customers have the best possible experience building their oven!
Im getting ready to build , not sure what to use in between floor and brick ( sand, Mortor, clay sand mix etc.... Have a 5 inch perlite/ portland mix already, but what material next between that and brick / thanks
I watched your shorter guide on how to assemble your brick oven kit a few years back and you had emphasized the need to soak the bricks in hot water before laying them, I see this step isn't included here, I was curious as to why, without revealing trade secrets, did change the formulation of the high temp concrete? Did you simply find it to be unnecessary? Thanks in advance!
Hi Taliiz! Great question - we still suggest that tip in our written instructions. The new mortar mix has a greater bond strength than the earlier version and can be used in a much larger gap (75mm for the new mix vs 3mm for the old mix). It's also much stickier than the old mortar so you can get to high rows more easily without worrying about using hot water to soak the bricks.
I didn’t see anything about spacing the bricks ( unless I missed that when getting a beer) I can see my self getting to the last brick and only have space left for 3/4 of a brick. Regarding wearing gloves.I was a brickies labourer well over 40 years ago. After my first week, the tips of my fingers were worn through and I had bits of dried concrete in each place missing skin. Very painful. Good advice
Good question - we don't space the bricks apart at all, you butt them up against each other as you lay them. The idea is to keep the mortar joints on the inside face of the oven as tight as possible
@@TheFireBrickCo ok, I understand, but doesn’t the circumference of the circle get smaller each layer? Do u supply a numbered shorter brick for each course?
WE call it a bond, and having the head joints lined up is called a stack bond, a big big no no in the business. You could try saying its not a rocket ship, its a pizza oven.
Good question Fil - they expand at a similar rate, and we want the walls to be securely bedded down, we wouldn't want them moving relative to the floor
It is a smart method to build a half sphere oven. But what if I want an oven that is not so high in the center? More an ellipsoid? I find for pizza and other flat goods it could be way flatter to achieve optimum heat from above...
@@fillempie1501 40cm at about 100cm diameter? Sounds good. Do you use the Tool than? And do you shorten it a bit each row? Or did you build with the classic method and build a sand form first?
True that John, a professional mason may not need the trammel! We are trying to make building a Brick Oven accessible for every DIYer out there, not just for those blessed with a background in masonry.
You're more than good 👍 💛
Stop it you... 😄
Currently mid-build of the D95, up to course 7... are these updated videos any different to the previous? Has been a joy to start the day with a coffee and RUclips watching Ben teach the next steps for the day!
Hi Andrew! Yep these are the new editions, just with some little tweaks to cover frequently asked questions and make sure our customers have the best possible experience building their oven!
@@TheFireBrickCo great. Will watch them with interest for the next steps! The trammel gets to have a rest from tomorrow!
@@andrewturley1167 Huzzah!!
Im getting ready to build , not sure what to use in between floor and brick ( sand, Mortor, clay sand mix etc....
Have a 5 inch perlite/ portland mix already, but what material next between that and brick /
thanks
Calcium Silicate board is the way to go, 100%
Hi can we get the exact all dimensions (in cm) of the oven to ease the work? I am writing from Jordan, your kit is not available there. Thank you
Unfortunately we can't help you there sorry - best of luck with your project though!
I watched your shorter guide on how to assemble your brick oven kit a few years back and you had emphasized the need to soak the bricks in hot water before laying them, I see this step isn't included here, I was curious as to why, without revealing trade secrets, did change the formulation of the high temp concrete? Did you simply find it to be unnecessary? Thanks in advance!
Hi Taliiz! Great question - we still suggest that tip in our written instructions. The new mortar mix has a greater bond strength than the earlier version and can be used in a much larger gap (75mm for the new mix vs 3mm for the old mix). It's also much stickier than the old mortar so you can get to high rows more easily without worrying about using hot water to soak the bricks.
hello, very nice video!
your gloves are from PVC right?
From memory those are the XL Heavy Duty rubber gloves made by Ansell
If im going to order a floor tile,insulation,and all of those bricks ,how much the costs to deliver in Philippines?
Unfortuantely we don't split up the kits at all I'm sorry
I didn’t see anything about spacing the bricks ( unless I missed that when getting a beer) I can see my self getting to the last brick and only have space left for 3/4 of a brick. Regarding wearing gloves.I was a brickies labourer well over 40 years ago. After my first week, the tips of my fingers were worn through and I had bits of dried concrete in each place missing skin. Very painful. Good advice
Good question - we don't space the bricks apart at all, you butt them up against each other as you lay them. The idea is to keep the mortar joints on the inside face of the oven as tight as possible
@@TheFireBrickCo ok, I understand, but doesn’t the circumference of the circle get smaller each layer? Do u supply a numbered shorter brick for each course?
@@ianmoore525, they do. It’s mentioned in the video.
How many fire bricks did you use in this build?
Quite a few! There are around 260 bricks in the dome itself
Put a wood Dowell into hole first thing
Not a bad idea if you can find a 3mm dowel to pop in there!
WE call it a bond, and having the head joints lined up is called a stack bond, a big big no no in the business.
You could try saying its not a rocket ship, its a pizza oven.
Well it's definitely not a rocket ship :) I'll keep that in mind for the next video series, thankyou Mr Anderson!
What’s the average dollar cost of one of these?
You can find all of our current pricing on our website: www.thefirebrickco.com
Is mortering the first row on the tiles the right way? Does the floor not needs more expansion then the dome?
Good question Fil - they expand at a similar rate, and we want the walls to be securely bedded down, we wouldn't want them moving relative to the floor
@@TheFireBrickCo Ok thanks!
It is a smart method to build a half sphere oven. But what if I want an oven that is not so high in the center? More an ellipsoid? I find for pizza and other flat goods it could be way flatter to achieve optimum heat from above...
@@SD_Alias I use a template with a lower center (40 cm, 15.7 inch). During the build I check the dome against the template.
@@fillempie1501 40cm at about 100cm diameter? Sounds good. Do you use the Tool than? And do you shorten it a bit each row? Or did you build with the classic method and build a sand form first?
A real Mason does it by hand.
True that John, a professional mason may not need the trammel! We are trying to make building a Brick Oven accessible for every DIYer out there, not just for those blessed with a background in masonry.