Hearth insulation -- which layer on top?
You can read about this "base insulation layer" on :
It was discussed here by Jim (see post 16). Our oven is more of a Firenze
type. We think it will serve us better: we are not planning to bake lots of
bread, so we do not need a lot of a thermal mass. We are going to use our
oven mainly for roasting meats and seafood as well as for baking a pizza or
focaccia. In both cases it's possible to keep some fire going on while
cooking and reduce time heating up an oven.
PS We have some pictures and I guess we could post them soon.
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