web analytics
newbie question oven lining/insulation - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
See more
See less

newbie question oven lining/insulation

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • newbie question oven lining/insulation

    Hi all just built my wood. Oven and I am in the middle of curing it but after reading a lot of post I am not sure if I have used the right stuff...it is a mixture of 10% fine vermiculite 20% medium vermiculite 35% hymod clay and 35% cement fondu refractory grade this is about 30cm thick over the dome about 15 cm thick around the lower edges but these have brick be hind them .. any advise will be much appreciated

  • #2
    Re: newbie question oven lining/insulation

    Insulation works by having trapped air and diverse paths preventing or slowing the path of heat. From the description it sounds too dense with too much fines As you have it in place I would recommend that you try it out if the outside gets hot or it will not hold heat for a couple of days you have to decide to live with it or remove it

    Comment

    Working...
    X