vermiculite hearth question

[david s]

Try the poor mans mortar mix. It is going to get pretty hot right under your floor bricks. You will be able to screed it off nice and level.

[gdest]

For all of you concerned about the Alan Scott brick oven builds, I re-read the section pertaining to the hearth and the expansion space, specifically about the concern for the exposed rebar.
The rebar is not exposed since it will be covered with the external clading (concrete) which will be part of the thermal mass that is heated for the oven.
Everyone must realize that changes in designs don't mean that they are bad it just that they are there for different purposes.
Although both ovens will do the same cooking for both pizza, bread and other foods, the Alan Scott ovens are better suited for longer term bread baking (I mentioned this on another thread). By longer term I mean multipule batches.
I have been in contact with many who have built both the Barrel oven per Alan Scott's plan and the Pompeii style before I made my decision to go with the Pompeii. This is not to say that those who built the Barrel in accordance with A.S. plan were not happy, its just that the Pompeii style would best suite my needs.
So I don't think asking Alan Scott to Apologize is necessary.

[jota112233]

I don't think Alan could apologise if he wanted to. He died last year (Sept 09).

Here's his obituary in the New York Times. Actually, its a very intereresting article.

http://www.nytimes.com/2009/02/06/dining/06scott.html

Jon
Cardiff

[Neil2]

With all respect due to Alan Scott, I would be very reluctant to heat up the structural suspended slab to anything beyond 450 F or so.

Make up the extra thermal mass, if you want, by putting an extra layer of fire bricks on top of the insulation layer on top of the suspended slab.

[jeffscogson]

Hi all just a quick one i am thinking bout not using fire bricks for hearth insted i was thinking bout using old clay bricks and quarry tiles on top for my hearth any opinions ??
jeff