Cristobal Cristo wrote:
You definitely need insulation under the floor. Without that it's almost impossible to bake anything properly. Heat radiating from the dome/vault will char the top of the bread/pizza/etc, but the bottom will remain soggy. I built in the past a temporary test oven, from dry stacked red bricks and baked in it tens of breads/pizzas/casseroles. Without insulated floor I had to put the baking dish on the coals, otherwise the floor would suck all the heat, preventing proper baking.
Andrew Lubrino wrote:Sounds like you're talking about a regular dome oven.
Cristobal Cristo wrote:
I'm not building a dome oven. It's a batch box rocket with little bit different proportions and rectangular heat riser
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Benjamin Dinkel wrote:
Do you have a thread about the design of your oven?
Andrew Lubrino wrote:
I don't. Should I create one of those?
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Cristobal Cristo wrote:Andrew,
I would recommend that you first try different designs for few months, before you commit to something more serious.
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