Greetings to all,
I'm a newbie wishing to build the Pompeii style oven with as few disasters as possible along the way. I think I get the concept of overkill on thermal mass but still a bit unsettled on the best cooking floor to use, so please educate me.
Would a solid floor poured with commercial refractory cement be a justified benefit as opposed to firebrick? If the solid floor is justified then should it be spaced away from the dome wall, and how much space?
Also wondering if floor size dictates the dome height to be used. Many thanks for providing the plans posted on your site.
Regards,
Val
I'm a newbie wishing to build the Pompeii style oven with as few disasters as possible along the way. I think I get the concept of overkill on thermal mass but still a bit unsettled on the best cooking floor to use, so please educate me.
Would a solid floor poured with commercial refractory cement be a justified benefit as opposed to firebrick? If the solid floor is justified then should it be spaced away from the dome wall, and how much space?
Also wondering if floor size dictates the dome height to be used. Many thanks for providing the plans posted on your site.
Regards,
Val
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