Positioning Oven Dome on Slab
I am trying to get ideas on how best to position the oven (dome) base on the stand. I've seen some threads where folks recommend having as much space as possible in front of the oven landing as a workspace. How much is enough? How much is too much? I am putting in a cantilevered front which give me a shelf about 9 inches in front of my block stand and if I position my oven with 5-6 inches to spare in the back it will give me over 18 inches in front of the oven landing. Is that too much, too long a distance to work inside the oven moving coals around and working with the peel?
Re: Positioning Oven Dome on Slab
It's a trade off between work space and accessibility.
Another option is to come off tangent to the dome and then continue with a rectangular work surface. See attached photo.
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