Isolation of oven

[carlsbergvej]

Hi all,

I build my stone oven 2 years ago with bricks, clay and straw.
my issue is that during the winter or when it is raining the clay rain off the oven, or a very small amount. But itrequire me to renovate it at least onetime a year maybe more.
this year I would like a more permanent solution, so I consider to isolate the oven and either put another layer of brick on the top or concrete as a finish.

what is your experience or recommendation?
and what isolation do you recommend, rockwool? And how thick?

Thanls
Peter

[cannyfradock]

Hello Peter.....welcome to the forum.

I presume? that the whole dome is of clay/cob construction. I always suggest a roof on a clay oven however primitive. If you want to keep the form of the dome as is...and insulate the dome I would put a 1" layer of thermal blanket, (not normal roof insulation as once it goes over a certain temperature it turns to dust.), cover this with chicken wire then a layer of vermecrete (vemiculite, cement and water mixed to a sticky porridge consistency)...this will form a hard but insulating crust. You can then cover this with waterproof render.

Terry