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Fire Bricks - What are they?
I've read a number of postings where BGEer's are using bricks inside their Eggs. What type of bricks are they, how are they used, and what's their purpose.[p]Thanks for the info.
Essentially, they are kiln bricks used to increase the ceramic mass between the coals and the food. They help to deflect and shield the food from direct heat. Fire bricks are available from any brick supplier.
NEWBGE,[p]A firebrick is a ceramic brick made for the lining of metal stoves or fireplaces. They line them to prevent the sides from burning walss, drywall, etc. They are not easy to find and 9999.99% of all national chain hardwares DON'T carry them. Check fireplace stores, stove or BBQ stores or brickyards. [p]The firebricks do several things in the Egg. Often they only support a second grid to cook on. By raising the level for a second grid, you create a space under the top grid and above the lower grid where you can add more firebricks or a drip pan or both. By adding ceramic you change the cooking method from direct to indirect heating. You're blocking the infrared radiation and making the Egg more "oven" like. Adding ceramic allows higher cooking temps with less chance of burning or drying out your meal.[p]The oic below is from the MSC pictures section of my website. Follow the link to my website and look under the drop down menus under pork - then look for cooks that feature firebricks, there are several. I use the plate setter now as its just more convenient than 5 fire bricks - they do the same thing.[p]Tim
-- Tim's BGE site --
Tim M,[p]OK Tim, what gives, whats your secret. I was thinking of this picture the other day when I was cooking some salmon that your bricks are MUCH cleaner than mine. I have six of them, two large and 4 small, and ALL of them are covered with black soot. How do you keep yours so clean? Or are these used once or twice, then you took the picture, and yours now look like mine? Just curious if you burn them off occasionally? Not at all important but inquiring minds want to know.[p]Troy
My bricks were black as well until I used them to prop up my pizza stone...the 500-600 temps clean them off nicely.
bdavidson,[p]I thought that may be the case, nothing I've ever worried about though. Tim's picture just made me think a bit. My bricks mainly get used for lower and slower cooks or to raise my grill level a bit. Have not made a pizza in weeks, maybe its time.[p]Troy
sprinter, all good posts. I was going to make a suggestive post about BGE maintenance, and this was part of it. :-)[p]I just went thru a high temperature cleaning and I brushed down all my grill surfaces over hot coals. (700f) Then set all my firebricks on edge and the grills on top and closed the dome. Let it run for about 15 minutes, and then shut it down.
Which leads me to another hint and I will post that one.[p]Cheers..C~W[p]
sprinter,[p]Even simplier answer than that -- I took that picture 1.5 years ago when I got those bricks. That was after 2-4 uses. Today they are black.[p]Tim
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