Hi I have a question for the community. The last oven I built I used a combination of pre-mixed refractory mortar for the inside joints and then filled the outer larger joints of the bricks with a mix of sand, clay and portland cement as described in Allan Scott's Bread Builders book. The reason for this is because the pre-mixed stuff did not reccomend large joints and it was more expensive than the home made brew. So far 2+ years later no visible issues or damage has occurred to it. But as usual I always try to improve on things and after all it is a big exepense to build one and last thing I would want to see is it fail and crumble before my eyes.
Are some of you just using Heastop 50 dry mix and filling the entire gap? As you roll the top of the dome those outer edges are pretty big gaps.
Thx.
Are some of you just using Heastop 50 dry mix and filling the entire gap? As you roll the top of the dome those outer edges are pretty big gaps.
Thx.
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