Is more insulation required???

[david s]

Scott,
I notice that from your pics that you used a foil layer. From my experience I tried this also and found that it has the effect of locking moisture in and making it harder and slower to remove the water. Your oven also looks like it has no insulation under the floor. Is the concrete slab hot to touch underneath?

[scottz]

Hi David,
It has insulation board under the fire bricks, so there is no issue there. I fired up the oven last night and cooked some beer can chicken...also kept the fire going hard for a good couple of hours after I finshed to see if I can get some moisture out. But I think you guys just might be on the money with the whole not yet cured and trapped moisture idea. The foil blanket I used was part of the kit and needed to be installed prior to the insulation blanket. I am just going to have to keep firing it for another 12 times or so and see if it gets any better.....but like I have been saying, it still cooks very, very well!

[lwood]

Funny, I just went through the same thing. I have fired it maybe 12 times now and I think I finally got all the water out. The last time was the hottest and the outside dome was almost cool to the touch. Previously it would get very warm as you described.