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Taste and hearth cooking surface - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Taste and hearth cooking surface

    I've been reading loads of stuff and came across a manufacturer that asserts that clay is better than a heat resistant concrete for the interior of the oven, because cement may have chemicals that introduce foreign tastes

    Have folk found this to be true?

    Can the internal surface of a screed dome be lined with a clay mix successfully?

    I'd love some advice on this before I get started please.

    So far I've made a full size mock up with thin ply formers and decided on a 650mm diameter interior 380mm height. I've put Pizza sized plates and roasting dishes in to check its good for our needs.

    As I'm currently in rented accommodation, I need it to be on a base that removal firms can shift. Any ideas please? Thanks!
    Coastman
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