I have read a few post where some oven builds have an air gap so the inner arch is only partially touching the oven opening/landing. This is done to reduce heat lose, what I want to know is how necessary is it.
I realise it'll probably depend on what you want from your oven so for me it'll be pizza for lunch, roast in the evening and baking bread later that night or next morning. I don't need 3-5 days of heat.
I don't want to stuff this up so apologies for all the nubie questions.
So who has done it and who hasn't.
I realise it'll probably depend on what you want from your oven so for me it'll be pizza for lunch, roast in the evening and baking bread later that night or next morning. I don't need 3-5 days of heat.
I don't want to stuff this up so apologies for all the nubie questions.
So who has done it and who hasn't.
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