 Re: Smooth or Rough Domes?
Hopefully a rough surface won't do any harm. I had a small saw, so to save time cutting my bricks into thirds for the dome, I made a thin cut, and then hit the brick with a hammer, leaving a rough surface.
The only thing I'm worried about is brick pieces spalling into the food, but I think that will mostly happen while the oven is coming up to temperature, as the bricks are expanding and driving off moisture.
__________________ -Chris-
I'm building a Pompeii Oven in Austin, Texas. See my progress at: Il Forno Fumoso |