I am building an oven that is close to the Argentinian oven found in a link from this forum. I am at the point of putting in the chimney. The questions that I have are about the size of the chimney, it looks like they end up with a piece of 4" cast iron pipe, like what was used for years as sewer pipe. Also the chimney is in back, I'm thinking the entry to the chimney is going to be just about an inch below the door arch opening, enough to let the smoke out of the oven, not the door. I know this is not the prefered method, but it looks like he has cooked some great pizzas and breads, etc, and this design fits into my little deck area, and will look like what I want. Thanks for any help or suggestions, Jim
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Argentinian oven chimney Help