Hi everyone, i am in the process of doing my research for a future build of a brick Pompeii style WFO.
my goal is to have extra cooking time for slow cooking roasts and breads well after a pizza fire up. exeeding retained heat past 72 hrs if possible.
Has anyone insulated their oven floor in the following way mentioned below?
On top of the structural concrete slab which will set on concrete besser blocks, using the white insulating firebricks, then on top of that using a 50mm calim silicate board then on top of that placing a full size oven brick in herringbone format (75mm thick brick).
Oven kit i am looking at is the 1200 POMPEII.
Would be appreciated if you can provide some feedback on this,
Cheers,
my goal is to have extra cooking time for slow cooking roasts and breads well after a pizza fire up. exeeding retained heat past 72 hrs if possible.
Has anyone insulated their oven floor in the following way mentioned below?
On top of the structural concrete slab which will set on concrete besser blocks, using the white insulating firebricks, then on top of that using a 50mm calim silicate board then on top of that placing a full size oven brick in herringbone format (75mm thick brick).
Oven kit i am looking at is the 1200 POMPEII.
Would be appreciated if you can provide some feedback on this,
Cheers,
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