Which mortar for brick wall for grill?

[Alko]

Time to get the grill ready, no more excuses since the slabs were cast and bricks purchased last fall.

The bricks are recycled hard-fired paving bricks. They will be built as a square U. Inside the wall and on the concrete slab, a layer of fire-resistant bricks with fire-resistant mortar, of course.

On top, I will mount a metal chimney.

To the point: I was thinking of using C-bruk for the paving bricks, as it can better handle the movements due to heat/cold. Is that the right approach, or should I choose B-bruk instead?

I planned to build the wall a few centimeters inside the edge of the concrete slab, with a small chamfer towards the edge for drainage. But then you don't want an absorbing C-bruk. A/B-bruk in the chamfer and under the first course, or will it crack during the first grilling?

 

[Åsa Lund]

Refractory mortar?

 

[Alko]

For the refractory bricks on the inside, yes, but not the regular bricks, you would want to use regular mortar for those?

 

[johmi]

When I rerouted the pipes in our chimney, I received instructions from my grandfather (83 years old and has been a mason his whole life) to use B mortar, and possibly throw in "a few" handfuls of slaked lime per batch. After 10 years, it's still like new.

 

[Alko]

Hmm, might need to reassess using C, as older masons are always respected!
Feels like you could smooth a concave fillet with B mortar anyway, it shouldn't absorb water running off the brick wall.

So it'll be something like this. With a grill grate on the inside, of course!