Closing front of oven

Do you use firebrick or regular brick to partially close front of oven for a custom door? I am thinking about building a custom door with glass insert any thought on type of glass.

I used firebrick and then covered with standard brick. For the firebrick I set them on their thinner side instead of the normal wide side, so they wouldn’t take up too much space on the front.

hey good idea thanks, did you use veneer brick to cover or regular brick

I used regular brick. The of photos of what we did in the photos section of the forum, under Reilly Family Oven.

This is one photo, you can see the regular brick in the front and firebrick behind. We eventually completely enclosed the oven with a roof. With the added brick I did have to plan ahead and make the hearth slab deeper than what the original plans called for to account for the added layers of material and still leave a front ledge for the door to sit on.

You can use either. Firebrick preferred, but you can also use standard brick because it doesn’t take as much heat. Definitely use refractory mortar, though.

You need ceramic glass for that—the same kind of glass you’d use for a wood stove or a fireplace insert. It’s pricey (I got a 20x30 inch pane for about $100 some years ago), but it will withstand the thermal stress. You can get it from a full-service glass dealer. You will have to provide exact dimensions and have them cut it for you—not a job you want to do yourself and they will charge you for what they sell you, not the waste trim.

That needs a ceramic rope fiber gasket as well—a smaller-diameter version of the gasketing kit that @BrickWood sells. Since this is an original installation and not a replacement, you could get technical advice from the glass dealer, and maybe even have them install it for you.