oven floor location

[GianniFocaccia]

Great question!

What properties come into play as a fired clay dome absorbs the spent calories from a fire?

Will the side and ceiling bricks distribute broadcast heat from aggressive flames faster than the floor can absorb the conductive heat directly from the fire? Given a finite brick absorption rate and a whole lot of external variables, I am thinking a dome heats up faster than a floor. Is this backwards?
John

[Mike D]

Good question. I just like the idea of the hot floating island (That does sound ridiculous). Anyway, what about the expansion of the floor and the dome, as in keeping them separate?

Mike

[brickie in oz]

Originally Posted by Mike D

Anyway, what about the expansion of the floor and the dome, as in keeping them separate?

What about it?

There are probably millions of ovens in the world with the dome on top of the floor, mine included, with no problems.

People over think these things and start inventing problems.

[mrchipster]

Originally Posted by GianniFocaccia

Great question!

What properties come into play as a fired clay dome absorbs the spent calories from a fire?

Will the side and ceiling bricks distribute broadcast heat from aggressive flames faster than the floor can absorb the conductive heat directly from the fire? Given a finite brick absorption rate and a whole lot of external variables, I am thinking a dome heats up faster than a floor. Is this backwards?
John

I know that presently the dome heats much faster than the floor but I still believe there is moisture in my floor insulation layer and that would explain that.

Directly under the fire that may be different but it is difficult to move a fresh fire without putting it out of comission so I do not have under fire mound readings. Maybe some of those with thermocouples in the floor could shed some light on this topic.

Chip

[jevola]

hello folks, anyone know where i can find stone/brick floor for my homemade pizza oven i am building? thank you