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Hi all, I'm here looking for some help with chimney design / sizing for a home built Stainless Steel Oven I'm making. Also looking for tips on maximizing heat retention and getting the floor hot enough for Pizza.
I have at least 2" of High Heat insulation between the walls and back of the oven. I have no damper in the chimney yet, but I have a 4" dia copper chimney ready to go in. Any formula for length?
Any advise or help would be greatly appreciated.
Thanks,
Andy, (Drooh)
I have at least 2" of High Heat insulation between the walls and back of the oven. I have no damper in the chimney yet, but I have a 4" dia copper chimney ready to go in. Any formula for length?
Any advise or help would be greatly appreciated.
Thanks,
Andy, (Drooh)