Greetings, and thanks for reading this post. I have a small-ish (about one turkey-sized) propane wall oven that doesn't do a great job baking. I think it lacks the kind of mass that absorbs the heat and radiates it out to the food--food burns on the bottom while the top of the food cooks. Wondered about adding some firebrick/tile/granite to the floor of the oven, so that it will heat up and radiate the heat to the food, and diffuse the direct heat to the bottom of the food. However, I don't want to burn out the floor of the oven/the burn tube/the ignitor by having too much heat massed right there. Alternatives I've considered are as follows: Put the brick on a rack in the oven. Downside: I only have two racks. Put them on the floor, but put spacers under them so that there's at least a small airspace there. Concern would be that the spacers would be hot spots that would burn out. Put them on the ceiling (I"m not sure how to suspend them ) and let the heat radiate down to food. Put them on the walls, let the heat radiate from the sides. Forget the whole thing and just keep my eyes on the pies. Also, can anyone describe the nature of firebrick to me? The last time I saw any was decades ago when I cooked in a wood cookstove (best-baking oven I've used in my life). I remember it as kind of a soft, chalky brick, and wondere if it diffuses the heat better so that it might be a better choice for this application, and if it would be less prone to burning out the metal of the oven than, say, granite might be. Also, where does one find firebrick in this century. Any ideas/brainstorms appreciated.