I prefer white because it reflects light better, giving you a good view of what's in the oven. The white contrasts well with the black soot. When the oven approaches pizza temperatures all the black soot will have burnt away., right down to the base of the dome. This is my primary temperature gauge. For roasting or baking I stop firing when the crown of the oven goes white, but the rest of the dome is still black.
I just noticed that your oven is pretty much level with the garden behind it. As moisture is your enemy once the oven is finished and dry, It would be a good plan to put a drainage channel behind the oven. Moisture wicking into the slab can be quite a problem. Also, if you've not already cast some weep holes in the slab you can drill some in from underneath. You'll feel it break through when you hit the insulation.
I just noticed that your oven is pretty much level with the garden behind it. As moisture is your enemy once the oven is finished and dry, It would be a good plan to put a drainage channel behind the oven. Moisture wicking into the slab can be quite a problem. Also, if you've not already cast some weep holes in the slab you can drill some in from underneath. You'll feel it break through when you hit the insulation.
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