i?m an american volunteer building a 48 inch pompeii oven in rural tanzania with all local materials and extra thermal mass for the purpose of baking large volumes of bread for an orphanage. maybe pizza for fun, too. (except we have to make our own cheese from goats milk).

has anyone ever tried putting a metal rack in half way up for the purpose of increasing cooking area? i was thinking of imbedding 1/2 inch rebar 12 inches off the floor and making my opening a little taller.

interesting fact: I am using termite mound clay for the fire clay. the local village elders tell me that is the strongest clay you can get around here. the termites have done a nice job of sorting and cleaning it!

thanks for any advice!