HI John JC
John here too.
I am getting pumped with your announcement that you had no need to buy fancy insulating blankets or insulating refractory cement. I think lots of people should hear that in this forum. There still seems to be too much advise that helps you bake ribs or beef roasts 3 days after making a pizza on the same burn.
I totally understand doing that, but if I want burn a pizza one day and go out for steak the next, and go out for chinese the next day, and all of my firing wood is free on my own property, should I really need to consider all of the thickness issue of oven mass, insulating mass, bla bla bla?
Yes, I understand that a big part of this oven style is creating a fire for floor heat and in oven heat, and then removing or brushing aside that fire for cooking. I understand fully that under floor insulation makes sense to what ever level is acceptable. But if heat retention for 3 day cooks is not the biggest requirement, can we back down on some things that are real important for that 3rd day roast, but not for me?
In favor of cost considerations...... oh I'm sorry to be trying to start the cheapness campaign. My wife said fogettaboutit more than once already and she has no clue about a kit cost from forno pompeii of $1200.00 plus shipping.
I guess I may be trying to perfect my free from old parts LBE for a while.
Thanks for trying to help me, but maybe I am beyond help.
John in Merrill