Decided a couple years ago to start an oven, and Corona complications got in the way a bit. I got my stand built, a couple of weep holes in and as I started sourcing my materials, it stopped up. After finally finding some FoamGlass in country last week, I decided there is no time like the present to get it moving again. (Here FoamGlass is used more in building roads and backfill so sheets were really hard to find.)
Of course in the wait, I learned a bit more and have started second-guessing some of my original design decisions, so have a few questions that I hope to get some help with.
1. Moisture is a fact of life here - days of misty weather will make it impossible to keep everything really dry, both in build and after. We don't have that much heavy rain to worry about. I'll have tiles as the base layer, but should I put waterproofing on top of my slab, or will the tiles and foam glass be sufficient?
2. Locally they recommend wrapping the CaSi sheets in foil to protect them from rain during the build. I agree with the logic here that it's not a good idea, but I'm concerned about the edges. Any thought to putting a cement based, breathable waterproofing on the edges of the CaSi?
3. The design change I'm considering is the height. I had planned on 2" of FoamGlass and 4" of CaSi. That would put the oven floor just below my elbow. I'm now thinking it would be better 2" higher, so right above my elbow. I could raise it with another layer of CaSi, but will I gain anything other than height with 8 inches of floor insulation? Any opinions if that 2" of extra height is just me over-thinking it? I won't be using it for hours every day, mostly pizza and bread the day after.
4. Last question for now - given the moisture situation, would it make sense to only use FoamGlass under the landing where it will be most exposed? I won't have a proper roof over the enclosure (building restrictions). The FoamGlass is rated for 800 Celsius.
I'm hoping to have everything sourced and shipped in by June and start cutting brick after vacation. Starting before has a very low W.A.F. Also, some of the materials are much cheaper buying and shipping from Denmark, so I'll have some lead times, but will document my build here as it goes.
Of course in the wait, I learned a bit more and have started second-guessing some of my original design decisions, so have a few questions that I hope to get some help with.
1. Moisture is a fact of life here - days of misty weather will make it impossible to keep everything really dry, both in build and after. We don't have that much heavy rain to worry about. I'll have tiles as the base layer, but should I put waterproofing on top of my slab, or will the tiles and foam glass be sufficient?
2. Locally they recommend wrapping the CaSi sheets in foil to protect them from rain during the build. I agree with the logic here that it's not a good idea, but I'm concerned about the edges. Any thought to putting a cement based, breathable waterproofing on the edges of the CaSi?
3. The design change I'm considering is the height. I had planned on 2" of FoamGlass and 4" of CaSi. That would put the oven floor just below my elbow. I'm now thinking it would be better 2" higher, so right above my elbow. I could raise it with another layer of CaSi, but will I gain anything other than height with 8 inches of floor insulation? Any opinions if that 2" of extra height is just me over-thinking it? I won't be using it for hours every day, mostly pizza and bread the day after.
4. Last question for now - given the moisture situation, would it make sense to only use FoamGlass under the landing where it will be most exposed? I won't have a proper roof over the enclosure (building restrictions). The FoamGlass is rated for 800 Celsius.
I'm hoping to have everything sourced and shipped in by June and start cutting brick after vacation. Starting before has a very low W.A.F. Also, some of the materials are much cheaper buying and shipping from Denmark, so I'll have some lead times, but will document my build here as it goes.
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