Instructions on Dome and Floor from Pompeii Plans
Just starting to understand the Instructions pls bear with us.
With reference to the Section on "Brick Cookling Floor", it is stated that a round refractory floor is more efficient in saving fuel as the doom wall is sitted on the insulating hearth. Since we will be following the Pompeii brick oven plan, both the dome and cooking floor are made of firebricks where the dome wall sits atop the cooking floor. Now, is it adviceable to cut the bricks of the cooking floor to shape it round so that the dome wall sits on the insulating hearth not on top of the cooking floor as the plan envisage ?
Also kindly advice us how much thickness is necessary for the thin layer of sand and fireclay under the cooking floor with 36" 0r 41" diameter cooking floor.
|All times are GMT -7. The time now is 04:25 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC