Re: 32" build in north TX
Welcome!
The thermal mass with 1/2 bricks will be fine. But you might want to think about more insulation under - especially if heat up time is a priority (and you want heat retention for bread). Go with 3 inches if the extra height is not an issue.
I assume your dome will be around 16.5-17" high, in which case 11 inches sounds about right (maybe a tad high) but you probably want to go with a much wider door. Like 20-22 inches. Think about the door as a semi-circle. A 12 inch wide door isn't even going to accept a standard 14" wooden pizza peel! Maybe that was a typo?
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32" build in north TX
Hi,
finally I started to build, have base and finishing the stand. Planning the oven. And at this point I need some help from the Forum.
I decided to build 32" to shorten heat time. Hope to have it ready in an hour.
Main use would be 8-10 pizzas with small fire going. After pizza a Turkey or beef roast. May be couple of loafs of bread.
For this use, do I need any extra thermal mass?
My plan is to use 27% silica 9"x4.5"x2.5" brick. Oven's floor right on 2" FB board. And 2-3" blanket around oven. No cladding on dome. Door height 11", width 12". What do you think? Any comment or critique are welcome.
Thank you.
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