[CanuckJim]

XJ,

The appearance of my oven hasn't changed substantially since those early pics were taken. I don't think the wall bricks need further covering because of the thickness of the insulation inside the enclosure. The major heat loss issue still to address is the underneath of the hearth slab. Although I did use a six inch vermic/cement layer under the slab, it's just not sufficiently effective for cold weather baking. I have panels of SuperIsol that I'm going to attach to the bottom of the vermic layer when the weather improves enough that my old frostbitten fingers won't freeze up. My oven mouth faces to the south, away from the prevailing (bitter) northwest winter wind. My plan has always been to build a half wall of fielded rail and stile panels between the walls and corner posts, and also on the front, with double panelled doors. Above them, I plan multi-small pane window panels that can be removed in summer. I completely agree with what you suggest and have no doubt whatsoever that breaking the (bitter) wind that whips across the front of the oven would improve heat retention as well as making winter baking easier on the baker.

In really poor weather, I have used a tarp, but in really poor weather chasing it down the street is a drag.

Jim