First time construction advice
Good feedback for oven making.
I'm in the process of purchasing materials and finalising design for a 36" tuscan type oven. Probably use common red bricks and pavers for floor. I considered a clay oven, but it sounds like its not durable enough. Due to layout of the land a heavy gal steel frame would be preferable (too hard to excavate and pour slab). Also has anyone used the foam or other type of arch support to the brick dome upon? I'd be intested in any do's and dont's as a brick oven has some weight
Matt / Sydney
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