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| View Poll Results: Insulation and morter options | |||
| Give the Polyiso a try | | 0 | 0% |
| Stick with the tried and true vermicrete | | 8 | 88.89% |
| premixed morter is worth the price, use it. | | 1 | 11.11% |
| dry mix morter is the way to go | | 3 | 33.33% |
| the portland home brew is cheap and easy, long term performance is really not an issue. | | 5 | 55.56% |
| Find a source for Calcium aluminate and mix yourself small batches | | 0 | 0% |
| Multiple Choice Poll. Voters: 9. You may not vote on this poll | |||
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#1
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| Hi everybody, After my year of lurking, I am well underway. I plan to post pictures soon but as I am taking this week off to work on my oven I have a couple questions.
Last edited by captkingdom; 07-12-2009 at 08:51 PM. Reason: typo |
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#2
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| FYI you can vote for an insulation option and a morter option |
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#3
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| I have two and a half inches of insblock19 under my cooking floor, and my support slab hardly gets warm during cooking. You may not need much more than insblock19 layer, if anything. It's not an inferior insulation: it's made by Harbison-Walker, and used widely in pottery kilns. As for mortar, I use and recommend Heat-stop. Sure it's expensive, but it spreads like peanut butter, and dries rock hard and strong. If I had to go cheap, I'd look into one of the waterglass-flyash (Mortar choice issue - need help to decide) blends. Your poll mentions pre-mixed mortar. If that means the wet stuff in buckets, that's a proven problem. Most of those aren't waterproof, and they take forever to dry.
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#4
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| I used Inslblok 19, would not hesitate to use it again. It sits on 3.5 inches of vermiculite concrete and my oven holds temp very well. I used Heatstop 50 and would use it again. Would have loved to try refmix but could not get that in my budget. I was very liberal with it, as I got it at $32 a bag and used 3 bags. if you are going with the tight exact cuts I would think you could get by with 1 bag and definitely not use more than 2.
__________________ Wade Lively |
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#5
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| Thanks. Here's another question: I found a source for treated perlite, but have not found Vermiculite yet. Is there any reason that I could not set my insblock on top of a 4" layer of lose perlite? I am pouring my concrete slab with a recess for insulation so that would hold it in. Thoughts? Last edited by captkingdom; 07-13-2009 at 10:28 AM. |
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#6
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| Quote:
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#7
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| Sounds like one strong vote no. Actually I am a bit familiar with it, I just thought that when contained it would consolidate and support. |
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#8
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| You would definitely want to mix w/portland. Vermiculite, Menard's loose insulation dept. 9.99/3 cu. ft. Lars
__________________ This may not be my last wood oven... |
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#9
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| I like the FB board I used under my floor. After long periods the underside of the oven gets barely warm and I did not have to build forms or mix vermicrete and level it. I scrounged much of my materials and I splurged for the FB Board. I got hooked by one of James' posts about a solid state oven. If my budget was tight, I would not hesitate to use the vermicrete. Try not to get freaked out when it comes out feeling like cork, from what I can tell that means you did it right. I cannot give an opinion on mortar as I used the FB and Heatstop 50 on my build. Christo
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#10
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| So as I mentioned I found a source for treated perlite but no Vermiculite. How do they compare for insulation value? Is it close enough to call it good and get the perlite or should I keep searching for vermiculite? Anyone know conductivity ratings? |
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