I've read the only drawback, in these times of instantaneous gratification, is that it takes a few hours for it to come up to baking temperature
My pellet cooker doesn't quite get as hot as the green egg...
I have a question about the Surface you cook on.this is one I built about 15 years ago. Lots of breads and pizzas have been done. Still cleaning up after last weeks big storm. Yor oven looks great.
Sayer Thanks a bunch. You have given me lots of good ideas,I have never thought of setting the fire bricks on their side.my fire bricks are set on their side, side by side, on 3inches of concrete. No mortar or sand, just real tight side by side. The concrete they sit on has rebar running through it and the whole floor is suspended so there is no heat transfer to the outer build of the oven. The oven sides and domed top is also built on the suspended floor. The outside of the oven between the oven walls and the brick outer finished structure is then filled with vermiculite. It stays warm for days after a good fire.