1" of Thermal Mass VS. 1" of Insulation

[Ken524]

Re: 1" of Thermal Mass VS. 1" of Insulation

Thanks Ron,

I forgot to add that piece of the puzzle:

You'll already probably have longer firing times due to your use of medium duty bricks.

So, the medium duty bricks will retain the heat longer? Is that because they are more dense?

[asudavew]

Re: 1" of Thermal Mass VS. 1" of Insulation

Good question Ken.

I was wondering the same thing. So I guess my mess of mortar on the outside will suffice!

[rlf5]

Re: 1" of Thermal Mass VS. 1" of Insulation

An inch is really a lot of mass. You could probably get by with 1/4" if you really want to clad it. You'll already probably have longer firing times due to your use of medium duty bricks. If free space is a concern then I'd lean towards the insulation.

[Frances]

Re: 1" of Thermal Mass VS. 1" of Insulation

I hope you don't mind me butting in here, but I've been wondering the same thing. To clad or not to clad?
Another question I've got: is the cladding structural i.e. does it make the oven stronger? (Obviously less of an issue on your oven Ken than on mine...)

Just from gut feeling, I would have thought an oven would be more likely to crack with cladding.

[RTflorida]

Re: 1" of Thermal Mass VS. 1" of Insulation

Hey Ken,

I added about 1/2" - 5/8" of heat stop and then topped it with a 2" blanket and 3" vermiculite concrete. I didn't add the heat stop for added mass, just to give it a smooth/even finish before moving on.
I then finished with 1" of Type N mortar and my mosaic tile.
YES, after every pizza bake (usually late afternoon or evening) I am able to roast something the next day. I usually leave the coals in the oven and close the door overnight...the temp is usually in the 350 degree range the next morning and will hold round or above 300 for most of the day - If i keep the door in place. My door seals well but is not insulated. I think some sort of insulated door would really help, but I am pretty happy with what I have.

RT

[Ken524]

I'm close to finishing my dome and I'm trying to decide whether to clad it with an inch of HeatStop mortar for thermal mass or use that inch for extra insulation blankets/loose vermiculite.



I really like the idea of cooking the next day without re-firing the oven.

Will the extra inch of mass make a big difference in the performance of the oven or would it be splitting hairs? Would I be better off using that inch for insulation?

Also, will cladding the oven make it more susceptible to cracking?

Thanks!