 insulation question?
i want to keep a low profile on my oven, i have a forno bravo casa 100, insulated with 1 inch of refrax on the entire dome and the 2x4 over the seams. then i put the entire roll of insulfax and there is about 4 inches of dry vermiculite around the dome. my question is the top would be hard to cover entirely with dry vermiculite, and keep the lines i would like. is there anything anyone can suggest, like maybe can i cover the top with a vermiculite/portland mix on top of the dry? |