Oven temperature vs Chimney Height

[david s]

Re: Oven temperature vs Chimney Height

I think you are right. You can stop the airflow up the flue pipe either by blocking it at the top or the bottom. A second door on the outside to prevent airflow would be a better option IMO, because it will help to keep the heat that's stored in the entry.

[mikku]

Re: Oven temperature vs Chimney Height

I still have the form section that was used to make the transition to my chimney opening. I'll probably just make another matching plug that I can place into that opening.

The important time to conserve heat is when the oven is left unattended like over night or for a few days. It would be easy enough to just place the plug into the opening and put a prop below it to hold it in place--it would be more effective than a stack damper because it would totally close the opening.

Final steps in insulating the support slab from beneath, building the enclosure for the entire oven and insulating that with loose fill perlite/vermiculite will have a lot to do with the heat retention of the finished oven.

At least those are my thoughts for now.

[Gulf]

Re: Oven temperature vs Chimney Height

Haven't come up with a good solution yet. Just noticed the difference in the last couple of firings.

Even with the chimney thermally separated from the oven itself, I'm thinking about the amount of air that passes the oven door as it exits up the stack--something like "wind chill".

Maybe so,
I know that my door (which is insulated) does not have a perfect seal, even when it is placed in tightly to the entry arch.

[mikku]

Re: Oven temperature vs Chimney Height

Haven't come up with a good solution yet. Just noticed the difference in the last couple of firings.

Even with the chimney thermally separated from the oven itself, I'm thinking about the amount of air that passes the oven door as it exits up the stack--something like "wind chill".

[Gulf]

Re: Oven temperature vs Chimney Height

I recently extended the height of my chimney and have noticed that the "day after" temperatures are much lower than before...all other things being equal.

I'm thinking that with the higher stack, cool air gets drawn across the front exposed surface of the oven and causes it to cool more quickly.

Am thinking about installing some type of stack plug to prevent this flow. A little too late for installing a flue damper.

Maybe this should be SOP for all WFO's to prevent this from happening?

Any other thoughts on this topic?

I'm really into heat breaks which totally separate the chimney from the oven. But, If you can come up with some type of control to "easily" raise and lower, say a hinged type of cap: I think that would be just about the same thing as a damper .

[mikku]

I recently extended the height of my chimney and have noticed that the "day after" temperatures are much lower than before...all other things being equal.

I'm thinking that with the higher stack, cool air gets drawn across the front exposed surface of the oven and causes it to cool more quickly.

Am thinking about installing some type of stack plug to prevent this flow. A little too late for installing a flue damper.

Maybe this should be SOP for all WFO's to prevent this from happening?

Any other thoughts on this topic?