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Re: New guy with smoke and heat question...
Flue at the top of dome: Really bad practice, impossible to reach heat with a reasonable amount of wood, impossible to do retained heat cooking, but shouldn't effect draw.
I am extremely suspicious of a four inch round flue for a 42 inch square oven. Even with that long a chimney, that's going to belch smoke on startup. FB recommends an eight inch flue, almost three times the area for a 42 inch round oven. Also there's no transition, just the four inch hole in the top.
What would I do? Well your options aren't great. I'd start by blocking up that useless little hole at the top of the dome. You could build out your oven floor and build a proper firebrick entry with an eight inch flue at the recommended 2/3 height of the cooking chamber. Faith's idea is a good one as well: Have a stainless hood fabricated, and vent with stainless flue units, which could be elbowed to go through your existing hole in the roof. This is less than ideal because it puts a blisteringly hot hood at forehead height while you're cooking. Perhaps the fabricators could make a double layer hood that could be filled with loose vermiculite.
You obviously spent a ton of money on this project. You would expect someone selling modular ovens would have at least some idea of how an oven works. If they don't know where and how an oven vents, I'm wondering if they know anything about insulation.
Flue at the top of dome: Really bad practice, impossible to reach heat with a reasonable amount of wood, impossible to do retained heat cooking, but shouldn't effect draw.
I am extremely suspicious of a four inch round flue for a 42 inch square oven. Even with that long a chimney, that's going to belch smoke on startup. FB recommends an eight inch flue, almost three times the area for a 42 inch round oven. Also there's no transition, just the four inch hole in the top.
What would I do? Well your options aren't great. I'd start by blocking up that useless little hole at the top of the dome. You could build out your oven floor and build a proper firebrick entry with an eight inch flue at the recommended 2/3 height of the cooking chamber. Faith's idea is a good one as well: Have a stainless hood fabricated, and vent with stainless flue units, which could be elbowed to go through your existing hole in the roof. This is less than ideal because it puts a blisteringly hot hood at forehead height while you're cooking. Perhaps the fabricators could make a double layer hood that could be filled with loose vermiculite.
You obviously spent a ton of money on this project. You would expect someone selling modular ovens would have at least some idea of how an oven works. If they don't know where and how an oven vents, I'm wondering if they know anything about insulation.
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