Well, I went and put a wood-fired oven inside of a tight, energy-efficient home and now I'm beginning to wonder how this will work.
I have a wood-burning EPA fireplace, but that is sealed and has a duct from the outside to supply combustion air.
And, there is a very large kitchen range hood that exhausts a huge volume of air, but there is also a mechanical vent wired to open and allow some air into the house when the hood turns on. Besides, the hood really only runs for a few minutes while you are using the range, but the wood oven will need to burn for hours.
I'm wondering what I should do to get some air to the oven fire. I haven't built the hearth yet and I thought about building an outside air duct right into the hearth with a grate of some kind for an outlet just outside the oven opening.
Thoughts from any of you experienced indoor oven users?
I have a wood-burning EPA fireplace, but that is sealed and has a duct from the outside to supply combustion air.
And, there is a very large kitchen range hood that exhausts a huge volume of air, but there is also a mechanical vent wired to open and allow some air into the house when the hood turns on. Besides, the hood really only runs for a few minutes while you are using the range, but the wood oven will need to burn for hours.
I'm wondering what I should do to get some air to the oven fire. I haven't built the hearth yet and I thought about building an outside air duct right into the hearth with a grate of some kind for an outlet just outside the oven opening.
Thoughts from any of you experienced indoor oven users?
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