 Re: another hearth question
XJim,
Good question about the double layer of bricks on the oven floor. Perhaps even the half-thickness bricks? That would make the thickness of the floor almost as thick as the walls - somewhere around 4 inches thick. That would certainly help with heat retention. I wonder how much more fuel it would take to get the floor up to pizza temps?
What do you think? It would be relatively easy to place another temporary layer in there and test it out, huh?
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GJBingham
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