Running in a green oven
I've read in more places than FB, (yes I'm a philanderer/bitch), that new ovens should be allowed to cool before the next level of heat is applied. The only logic I can see in this is that some water vapour may return to the "dry" morter, and assist curing.
So what is the real reason, please?
Our oven was fairly well broken in before New Year; since then, a heck of a lot of water has been added as insulation went on. It's had gentle burns along the way, and "soot-free" burns the last two nights. Still covered by a tarp, and the water driven off is still pretty amazing. A full-on firing is still a few days away.
(Just re-read that, and still wondering how many times a goose can use the word 'still', and still be allowed to post. Sorry.)
The shell has one hot spot, so will have to cut it open and add vermiculite.(Bugger!) Progress images show that that patch got only 1" of blanket, and my guess is that the vermiculite fill missed that section.
More questions to come, but enough for now.
Jeff, still the Luddite.
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