Black oven on the cards
Hi everyone and greetings from the damp west.
Great website, lovely to read all of you breadheads in all of your eclectic variety. I'm planning on building myself an indoor brick black oven which I'll try to keep fired three days a week for small scale commercial production. I've just about settled on a design (eggshaped sole with 18 inch dome, 11.5 inch high door as according to Alan Scott) but I need to pick your collective brain about thermocouple positioning. I want to put in two, leading to either digital or mechanical thermometers so I get readings for dome and sole. Any tips on where to position these. What thickness of fire brick would you recommend for the sole and dome and does the thermal mass above the dome have any maximum thicknesses.
Thanks a lot for all your contributions while I was lurking, it's been an education