new guy here need some info

[OTTO BRAUN]

hey guy i have been lurking for awhile gathering info be for i start my build. and i have a couple of questions.

if you were to build another oven what would you change?

what size oven should i build?

how thick should i build the harth

what is the best way to insulate it virmulite cast in the concreet, loose perlite or rock wool? and how much?

thermometers how many and where to place them?

[PizzaIdiot]

Welcome to the insanity!
After reading a lot of the posts here, I'm building a 42" oven. I figure it is large enough to fix 2 or 3 pizzas at a time, bread and a variety of foods.
A key factor for me was the cost. You can save several hundred dollars using the 'low tech' insulation methods. For example, I put 5" of perlcrete under the floor instead of the ceramic board. You didn't ask about cost, so that probably isn't an issue for you.
You mentioned thermometers, but I assume you were referring to thermocouples for measuring temperature. A couple in the floor (one close to the cooking surface and another close to the insulation layer. Similarly a couple thermocouples about halfway up the dome at two depths, like the floor.
Download the Pompeii Oven instructions from this sight.
Here's a link to my build
http://www.fornobravo.com/forum/f8/j...ear-16011.html (Jeff's 42" Pompeii in Easley, SC (near Greenville,SC))
Jeff

[brickie in oz]

Lots of replies on what would you change.
http://www.fornobravo.com/forum/f28/...our-12453.html (If you had the chance to rebuild your oven, what would you change?)