Alright, let’s talk about them brick ovens, you know, the things they use to make bricks. I don’t know all them fancy names, but I seen a few in my time, and I can tell ya a thing or two.
First off, there’s them old-timey ovens, the ones they been usin’ for ages. They call ’em “inter somethin’” somethin’ kilns. Sounds like a mouthful, I tell ya. Anyway, with these ones, they load ’em up with the clay stuff, fire ’em up real hot, and then let everything cool down. Then they gotta empty the whole thing out, clean it up, and start all over again. It’s a lot of work, I say, a whole lot of work. But, you know, folks used to do what they had to do.
- Load the bricks
- Fire the kiln
- Cool it down
- Unload and clean
Then there’s them newer ones, the ones they say are always goin’. They call ’em “continuous” kilns. Sounds fancy, right? Well, it just means they keep the fire burnin’ all the time, and they keep puttin’ in more of that clay stuff and takin’ out the bricks. No stoppin’, no coolin’ down, just keep on goin’. That sounds a bit better to me, less work, you know. Though, I reckon it takes a lot of fuel to keep it goin’ like that.
Now, why are there so many different kinds, you ask? Well, I guess it depends on how many bricks you need and how much money you got. Some folks just need a few bricks for their own place, so they might use a small oven. But if you’re sellin’ bricks, you’re gonna need a big one, one that can make a whole lot at once. And like I said, that’s also about whether or not you want to spend all day messing with it, or if you want something that just keeps going.
And let me tell you, buildin’ these ovens ain’t no easy job. You gotta know what you’re doin’, or else the whole thing might just fall apart. I seen a few that weren’t built right, and let me tell you, it weren’t pretty. Bricks everywhere, and a whole lotta wasted time and money. So, it’s important to get it right the first time. And these days, they’re even tryin’ to make ’em stronger and better, after some of them got messed up in storms and things. They say they’re “buildin’ back better,” whatever that means. Sounds like somethin’ the politicians would say, you know. But I guess if it makes the ovens last longer, then it’s alright with me.
I also heard that the type of kiln you use can change how the bricks turn out. Some ovens make ’em harder, some make ’em softer, some make ’em different colors. It’s all got to do with how hot the fire gets and how long it burns, I reckon. It’s like bakin’ a cake, you know? Too hot, and it burns, too cold, and it’s all gooey in the middle. Bricks ain’t much different, I guess.
So, there you have it, a little bit about them brick ovens. Not the fanciest talk, I know, but I told ya like it is. There’s a bunch of different types, some old, some new, some big, some small. It all depends on what you need and how much work you want to do. And remember, buildin’ ’em right is the most important thing, otherwise, you’re just gonna have a big ol’ mess. And that’s just something no one wants, a big mess.
In short, making bricks ain’t just diggin’ up some dirt and throwin’ it in a fire. There’s a whole lot more to it, and the kind of oven you use is a big part of it. Whether you’re building a small house or a big city, you gotta have good bricks, and good bricks need a good oven.
Tags: [kilns, bricks, brick kilns, intermittent kiln, continuous kiln, brick making, firing, clay, construction, building materials]