We are designing a traditional Mexican horno. Sort of. . . .

[Bob Denton]

We are attempting to rebuild an existing "beehive" style, traditional horno. It is outside. It has been fired by wood, doesn't hold heat, etc. etc.

I'll tell you what I am planning to and am looking for serious critique since Marilyn and I are stabbing in the dark at this.

We are going to level it to the base. We will add a propane fired ring (24" diameter) and above that, a soapstone oven floor. We want to be able to control the fire via thermo-couples and a BBQ type knob/dial to set the heat. The dome will be vented and made of fire bricks. So far, so good, I think. I have all kinds advice, but not sure what to believe.

First question: What type of fire brick? Heat absorbing, or heat reflecting? Second: Anyone know what they are called in Mexico?
Third: it has been suggested that the bricks for the dome be on end. True or false?

I'm sure I will have more questions.