oven is damp
I live in the Pacific Northwest and we've had a very wet winter. I have a home-built 42 inch oven with a barrel vault arch and a 12 inch landing. I suspect that the landing is absorbing the rain and it's trickling down under the oven floor. It takes a long time to get the oven hot and when the dome is hot, the floor is still 250-300 degrees and doesn't bake well. I never sealed the exposed fire brick on the landing. What product should I use and also should I grout the spaces between bricks to keep water out?
thanks for any advice!
|All times are GMT -7. The time now is 06:40 AM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC