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-   -   newbie question oven lining/insulation (http://www.fornobravo.com/forum/f2/newbie-question-oven-lining-insulation-20091.html)

JACKO3275 11-01-2013 06:08 AM

newbie question oven lining/insulation
 
Hi all just built my wood. Oven and I am in the middle of curing it but after reading a lot of post I am not sure if I have used the right stuff...it is a mixture of 10% fine vermiculite 20% medium vermiculite 35% hymod clay and 35% cement fondu refractory grade this is about 30cm thick over the dome about 15 cm thick around the lower edges but these have brick be hind them .. any advise will be much appreciated

Toomulla 11-01-2013 02:36 PM

Re: newbie question oven lining/insulation
 
Insulation works by having trapped air and diverse paths preventing or slowing the path of heat. From the description it sounds too dense with too much fines As you have it in place I would recommend that you try it out if the outside gets hot or it will not hold heat for a couple of days you have to decide to live with it or remove it


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