 Dome cracks
Here's my two cents on oventhusiast's cracks.
I think we all do everything we can to minimize the chance of cracks, including high quality bricks, good quality mortar, making sure our bricks are wet during construction, slow mortar curing times, slow oven curing fires, etc. You do your best, but sometimes brick ovens just crack. We're working with heavy mass and big temperature variation, so we're fighting nature.
Even Mr. Becuzzi, the artisan who makes the Artigiano ovens, basically says the same thing. It doesn't impact how well your oven will cook, or how long it will last.
What does everyone think?
James |