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I have 3 1/2" soapstone bricks and was told not to use them for the floor because they are not an insulator
Chip's right: I positioned my soapstone as the baking surface since it reportedly recharges more quickly than firebrick. I believe this is why commercial ovens employ soapstone. I actually have a layer of 2.5"-thick firebrick sandwiched between the soapstone and 5.5" of insulation. That gives me a total 3.75" of floor mass.
I'd love to report on the performance of my oven but I just acquired my flue and am now forming up my entryway arches and vent.
I think 3.5"-thick soapstone bricks are the bomb. They should charge quickly and with sufficient insulation underneath, retain their heat. Like concrete, with bricks, you engineer potential cracks out of the equation.
I have 3 1/2" soapstone bricks and was told not to use them for the floor because they are not an insulator. I love what you did with yours, any problem with baking? does the oven cool down too much?
John used the soapstone as his baking layer and has insulation under the soapstone slabs. You could do it this way and it will work nicely.
I have 3 1/2" soapstone bricks and was told not to use them for the floor because they are not an insulator. I love what you did with yours, any problem with baking? does the oven cool down too much?
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