I'm new here and see many people that have built their oven with castable refractory, at around 2" thick. I'm wondering what the heat retention is like? Is this only good as a pizza oven, or can you retain heat enough to bake bread, roasts, etc?
2" seems to be a little thin, but I understand that there is no problem handling the heat, it's just the retention once you sweep out the fire that I'm inquiring about.
Also, has anyone given any thought to a 4" castable refractory oven? Seems it would have the mass, but maybe that's just too much weight.
Has there been any problems with thermal cycling with your castable ovens?
Yes...I have many questions. Sorry, still researching, trying to decide a direction.
Thanks.
2" seems to be a little thin, but I understand that there is no problem handling the heat, it's just the retention once you sweep out the fire that I'm inquiring about.
Also, has anyone given any thought to a 4" castable refractory oven? Seems it would have the mass, but maybe that's just too much weight.
Has there been any problems with thermal cycling with your castable ovens?
Yes...I have many questions. Sorry, still researching, trying to decide a direction.
Thanks.
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