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Ok, I was glancing at the page: http://www.fornobravo.com/forum/8/po...d-12611-3.html Getting a little nervous whether or not I ordered enough bricks@300 (as I was thinking to taper taper every which way), and I got to noticing there were a few guys that went to 1/3 bricks or even shorter near the top ends of their domes.
Up until now I'd only heard of everyone using 1/2 bricks the whole way through save a soldier or sailor course at the bottom. This got me wondering about thermal mass and differences in such throughout the body of the oven. Is there going to be a problem in an oven when the heating and cooling rates are likely to be different in different sections? A 2 1/2" inch thick floor, 4 1/2" in thick lower walls, 3" upper walls, etc?
Cheers,
Bob
Up until now I'd only heard of everyone using 1/2 bricks the whole way through save a soldier or sailor course at the bottom. This got me wondering about thermal mass and differences in such throughout the body of the oven. Is there going to be a problem in an oven when the heating and cooling rates are likely to be different in different sections? A 2 1/2" inch thick floor, 4 1/2" in thick lower walls, 3" upper walls, etc?
Cheers,
Bob
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