I have read countless threads and posts regarding oven building by many of you. In the beginning I was very nervous about such an endeavor; yet now, I am much more confident. I do have to ask how some of you have built your pizza ovens with no real room for the vermiculite. I have seen James state the the way to build is to have the dome, then 1" insulfrix, then 4" of loose vermiculite (5" in back). Several ovens seem to be skimping the 4" vermiculite part, why? I hope I am not out of line here? My goal is to build one too. Some of you have built 42" ones, would you wish for bigger, say 50" or so, and why? Is the 42" plenty? As for the flute, why not move it towards the back, similar to Peter Moore's designs? It appears that no forms for the dome is much better when it comes to having a clean interior dome. My goal is for a Tuscan style, 42-50". I know I have asked a lot of questions, but I must decide on my foundation quickly. I also have a quality charcoal grill and smoker that will be part of the designed area too. Sorry for the first post being this way. I will also show progress over time as I get things going.
-Rob
-Rob
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