Re: Florida Igloo
Lets see. The squirrel tail was an American colonial bake oven that had the vent go out the back of the oven and curve back over the oven ceiling and up the front. It had the theoretical advantage of using the hot flue gases to add heat to the dome, but of course it works in the opposite direction once the fire's out and it works to cool the oven with air drawn out through the flue. In addition it has all the problems with the vent in the oven, bad air circulation, etc.
It's not a very well thought out design, because the oven opening is in the back of the firebox of a cooking fireplace. Hair on fire? asks Superior Clay, who hosts this image.
Now a lot of Italian ovens, particularly low dome Naples style ovens vent out through the top of the dome, for aesthetic reasons, like these, at A Mano in Ridgewood NJ:
Now if your oven is freestanding and you don't need to mess with building code, you are free to curve the flue back that sharply from the entrance. If you need to comply with building code, you need to do two thirty degree angles to achieve the center exit. I think the less sharp angles will give you better draw: the reason for the 30 degree limit in building code is that is the sharpest angle you can get a cleaning brush through.
In any event, I'd isolate your angled flue from your dome with a mound of vermiculite concrete. This will keep your dome uniformly hot, and support your offset flue as well.
Lets see. The squirrel tail was an American colonial bake oven that had the vent go out the back of the oven and curve back over the oven ceiling and up the front. It had the theoretical advantage of using the hot flue gases to add heat to the dome, but of course it works in the opposite direction once the fire's out and it works to cool the oven with air drawn out through the flue. In addition it has all the problems with the vent in the oven, bad air circulation, etc.
It's not a very well thought out design, because the oven opening is in the back of the firebox of a cooking fireplace. Hair on fire? asks Superior Clay, who hosts this image.
Now a lot of Italian ovens, particularly low dome Naples style ovens vent out through the top of the dome, for aesthetic reasons, like these, at A Mano in Ridgewood NJ:
Now if your oven is freestanding and you don't need to mess with building code, you are free to curve the flue back that sharply from the entrance. If you need to comply with building code, you need to do two thirty degree angles to achieve the center exit. I think the less sharp angles will give you better draw: the reason for the 30 degree limit in building code is that is the sharpest angle you can get a cleaning brush through.
In any event, I'd isolate your angled flue from your dome with a mound of vermiculite concrete. This will keep your dome uniformly hot, and support your offset flue as well.
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