floor temperature and dome temperature question

[Tscarborough]

I think it has to do with all of those flames licking around the dome as opposed to the semi-insulated (ash) floor.

[Neil2]

"this is only my third time firing my oven since curing it."

It may improve somewhat after a few more firings. If not check that your wood is well seasoned. Try a bigger fire - preheat with a small fire near the door for half an hour or so then push this back to the center and fill it it almost entirely with wood stacked "teepee" style about an hour before cooking. The flames should be licking out the door opening. Your wife should say "Holy Cow" when she sees it.

[texassourdough]

The dome will ALWAYS be hotter than the hearth unless something weird is going on. Heat rises

[Hasan]

does it matter it matter how thick your hearth brick is?
mine is 2.5 inch thick on top of around 6 inches of loose vermiculite.

my oven is new, but im still having trouble getting the hearth bricks up past 400 degrees while the roof is around 700

if i were to split the bricks in half to 1.75 (it would be a pain)

would it get hotter and get there faster?

[texassourdough]

Cooking and baking require heat. Temperature is not heat. Getting to temperature is only part of the program/issue. You can get to temp faster if you just put aluminum foil over your insulation and have NO bricks. But you won't have enough heat storage to cook the bottom of the loaf! Heat content is a function of temperature, mass, and heat capacity. For a given material more mass holds more heat.

Your comments that you can't get your dome above 700 and your hearth above 400 says your oven is WET. Keep firing it bigger, longer, and hotter.

[Hasan]

ok thanks, i hope tha is the case, ill keep firing it