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Post by chicaguapa on Oct 16, 2015 17:57:06 GMT
We have a Primo 60 which sits on thermolite bricks for insulation. We haven't built in the rest of the oven yet, but we plan to do that next spring.
When we got the wfo in the summer we got really crispy pizza bases but now we can only get one pizza cooked before the temperature drops. We have no problems with the temperature of the dome, just the base.
I'm sure it's connected with the cold weather as it was fine in the summer, but wondering how we can get around this. Any ideas please?
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Post by kstronach on Oct 16, 2015 21:29:53 GMT
has water possibly got into your base causing it to lose heat? a few smaller fires followed by a few full firings should sort it out and drive the moisture out. But if that is the case you may need to look to find where the water is getting in and take steps to minimize water ingress. ie, a cap over the chimney when not in use ( i use a bucket) an external door to stop water driving in at the door etc.
keith
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nabs
member
Posts: 20 
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Post by nabs on Dec 2, 2015 13:53:07 GMT
Hi, did this get rectified? am considering getting a primo 60 or mezzo 76. how is the primo working for you?, do you find that you can fit enough food in?
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Post by wayhay on May 18, 2017 18:57:28 GMT
Hi did you use any damp proof membrane under the thermalite block ?
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