Hearth insulation -- which layer on top?
You can read about this "base insulation layer" on :
It was discussed here by Jim (see post 16). Our oven is more of a Firenze
type. We think it will serve us better: we are not planning to bake lots of
bread, so we do not need a lot of a thermal mass. We are going to use our
oven mainly for roasting meats and seafood as well as for baking a pizza or
focaccia. In both cases it's possible to keep some fire going on while
cooking and reduce time heating up an oven.
PS We have some pictures and I guess we could post them soon.
« - | Which brick oven to build? »
All times are GMT -7. The time now is 03:31 AM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC