REfractory cooking slab
Hi there, I am new to the forum and building my first brick oven...and I have questions...hope someone out there might be able to help...
I poured a 3 &1/2 inch slab of concrete on top of my foundation...and now I am considering pouring a 3" slab of castable refractory for the cooking surface instead of using the fire brick...Does anybody have experience using refractory for a cooking surface....will it hold the heat? I am hoping that the castable refractory will give me a smooth cooking surface as well as a good seal around the edges of the dome walls...
Any thoughts would be appreciated...
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