Oven on a cart
I am planning to build a pompei style oven on a rolling cart that I can move in and out of my garage.
I am considering using less insulation than called for in the fb plans...maybe just 1" or 2" of ceramic blanket. I don't want the oven to still be 500 deg. when I wheel it in to the garage a few hours after using it.
I am also considering using firebricks cut in to thirds instead of halves for the dome. The reason for this is to cut down on the weight and also to cut down on the thermal mass so the oven will cool down quicker for garage storage.
I will be using this oven exclusively for pizza
Any suggestions or warnings?
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