Pompeii or Modular??

[LB Foodie]

Hello,

I was wondering if someone could tell me the approximate weight difference between a 36" Pompeii built with firebricks and standard materials and a complete modular oven of the same size, etc.
I'm interested in building a rolling chassis Igloo style and the weight will be my primary deciding factor.
Additionally has anyone had experience with Loam as the surface insulation, and if so, could you please comment? I'll be relocating to a more moist environment, so climate is certainly a consideration where the finish is concerned.

Thanks a lot