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Post by zambezi on Jun 25, 2016 11:47:41 GMT
Hello! I'm getting ready to put in the base layer of cob under the brick floor, but wanted to understand what the floor would look like. Does this look good fro a 22.5" diameter cob oven? Thanks!   |
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Post by oblertone on Jun 26, 2016 18:24:09 GMT
There is a school of thought that prefers a herringbone pattern for the cooking surface as it allegedly stops the peel catching on and raised edge; however and gaps soon fill with ash which has a smoothing effect, the choice is yours. Herringbone does look cool, but means cutting more bricks.
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