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blacknoir 07-17-2009 09:31 AM

Insulating the oven entry
How far out past the oven opening do you really need to have insulation? I'm talking both the board under the bricks and the blanket and/or vermi around the walls.. I'm curious what others did. I plan on checking the temp of the outside of my bricks once I start cooking to see just how hot it gets and how far out it extends to see if I really need all that much insulation.

If I can pull it back a bit it would be nice for the floor to help prevent water damage.


dmun 07-17-2009 10:24 AM

Re: Insulating the oven entry
The bricks in the entry get REALLY hot. Even the decorative stone arch in front of the firebrick structure gets hot. I insulated out to the mouth of the firebrick entry: I don't know how much heat loss there actually be if you didn't.

Jed 07-17-2009 01:20 PM

Re: Insulating the oven entry
In contrast to Dmun's, I did not insulate the entry.

The oven works fine but I certainly do loose heat through this path. I might get longer bakes if I had insulated this area.


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