40" Indoor Pompeii in NNY

[DavidApp]

Re: 40" Indoor Pompeii in NNY

Hello Tony

I was wondering how your oven is doing in the kitchen. Having been using mine for a while now I find that there is quiet a bit of heat at the oven entrance at Pizza temperatures.

David

[Tonyp]

Re: 40" Indoor Pompeii in NNY

Is the theory that the longer the chimney the greater the draft? (other factors being equal)

Well I am not a chimney expert but from my understanding a number of factors contribute to draft and length is one. I would think though at some point making it longer would have less and less effect on draft and diameter would become the limiting factor? I know from indoor stoves and fireplaces, to achieve proper draft the chimney must be taller than the roof line within a certain distance from the chimney.

[markmark1]

Re: 40" Indoor Pompeii in NNY

Is the theory that the longer the chimney the greater the draft? (other factors being equal)

[markmark1]

Re: 40" Indoor Pompeii in NNY

Thanks Tony!

Your thoughts on the transition area make sense to me.

[Tonyp]

Re: 40" Indoor Pompeii in NNY

Hi Mark,

Found the flow calculator
http://www.fornobravo.com/forum/f28/...ator-3905.html

My thoughts on the entry: I notice when the fire is wrapping around the dome from one side to the other, some smoke/soot will exit the dome arch towards the bottom. It then rises up and hits the angled bricks. I was thinking I would increase the vertical height of the transition area side walls by two or three bricks, before angling them inward. This would allow the smoke/soot more room to go vertically up into a larger chamber above the top of the arches. The higher side walls would also give more of a lip protruding beyond the inside edge of the transition area bricks for the smoke to bump up against. This should make it harder for it to sneak past the outer arch and allow the flue to catch it better.

[markmark1]

Re: 40" Indoor Pompeii in NNY

Nice. I'll see if I can find that calculator. I'd love to get away with a 6". I'll be around 18ft chimney. My engineer is spec'ing triple wall and 8" is twice the price of 6"!

How would you change the transition area to improve exhaust removal?

[Tonyp]

Re: 40" Indoor Pompeii in NNY

What diameter stove pipe did you use?

Hi Mark,
I have a 6" diameter stove pipe. There is about 25' of pipe from the oven to the top of the chimney. It drafts well, to the point where the pipe is quite cool if there isn't much more than embers in the oven. At some point I am going to redesign the area between the oven and outer arch though, so it does a better job catching the exhaust when I have a big fire going. A little bit of soot sneaks out here and there but otherwise no complaints. There was a calculator on the forum here somewhere that helped figure out the chimney draw based on pipe diameter, length and temperature.

[markmark1]

Re: 40" Indoor Pompeii in NNY

What diameter stove pipe did you use?

[Tonyp]

Re: 40" Indoor Pompeii in NNY

Could you elaborate on this


Do you mean one can start cooking the same time from the match in both 2.5" and 5" hearth? I mean regardless of saturating?

That's what I am saying!

I don't see any evidence that the extra thick hearth is pulling excessive heat from the surface and requiring extra time to heat to pizza cooking temperature. Based on my experience so far with the temperature penetration into firebrick I suspect that most people with the usual 2.25-2.5" hearth are cooking long before their hearth is fully saturated. Hence are losing heat to the brick interior at the same rate my thicker hearth is. Granted I will experience this for a longer period vs someone that has a thinner hearth and is cooking pizza's for many hours but so what. The radiant heat from the dome and the active fire are plenty hot enough to keep up with heat loss to the brick interior and maintain the hearth surface easily at 750-800 without much effort.

[v12spirit]

Re: 40" Indoor Pompeii in NNY

Could you elaborate on this

Hi Guys! I find that about 2 hours into heating the oven the dome is 750ish and clearing nicely and the floor is reading 650 or so. I think the main concern was the extra thick floor would continue to suck heat from the surface while a thinner floor would reach saturation faster. I can't say this has been an issue. Based on the temperature gauges in the floor vs the dome, the dome heats faster, but even after a couple hours the temperature of both the dome and the floor are about 500 1/2" into the surface of the brick. So anyone thinking they have saturated a 2.5" thick floor after a couple hours is mistaken and going to have the same potential issue of heat moving from the floor surface into the interior whether it's 2.5" or 5" thick.

Do you mean one can start cooking the same time from the match in both 2.5" and 5" hearth? I mean regardless of saturating?

[Tonyp]

Re: 40" Indoor Pompeii in NNY

Tonight's pizza!
Used my new flour.. reinforced 00 caputo with 13% protein, 63% hydration. Was in a rush so used some of my starter with a bit of ady and let it sit on the counter for a few hours before splitting it into 300g balls and putting in the proofing containers to sit for a couple hours in the fridge. Would have been better to let it sit overnight though! Have a couple extra so maybe will make some pizza tomorrow..

I was the last to cook and the dome was at 850 while the hearth was at 750 with a small fire burning.

Pizza was quite tasty, could hear a little crack when bending a slice slightly in the middle when holding the crust. Would like the bottom towards the middle to be more crisp though so not sure what I need to do there. There was certainly plenty of chewiness.

[Tonyp]

Re: 40" Indoor Pompeii in NNY

Warming the oven tonight for pizza. 2hrs 20min with a small/mid size fire the dome is clear and around 850-900 while the hearth is 750-800. I can see the carbon just starting to burn off around the inside of the oven dome, closest to the oven side.

Just checking the temperature sensors that are in the floor and the dome 1/2" from the inside brick face, both are reading about 525 F.

[fornax hominus]

Re: 40" Indoor Pompeii in NNY

They are CHIEF bricks . they came out of a WWII ship . I never heard of them I am more familiar with kiln bricks all heavy or super duty bricks like Crecent or Empire..and you could be right I have some med . duty bricks in the dome [ they are all reclaimed bricks from the '70's] .. funny enough I have one row of super duty #1 arch bricks , laid narrow side in [ring 6 ] and they are the last ring to lose their carbon .. I always thought it was because there was more brick on the exterior side .. but maybe it could be the density ..mmmmmm.

[Tonyp]

Re: 40" Indoor Pompeii in NNY

Hi Guys! I find that about 2 hours into heating the oven the dome is 750ish and clearing nicely and the floor is reading 650 or so. I think the main concern was the extra thick floor would continue to suck heat from the surface while a thinner floor would reach saturation faster. I can't say this has been an issue. Based on the temperature gauges in the floor vs the dome, the dome heats faster, but even after a couple hours the temperature of both the dome and the floor are about 500 1/2" into the surface of the brick. So anyone thinking they have saturated a 2.5" thick floor after a couple hours is mistaken and going to have the same potential issue of heat moving from the floor surface into the interior whether it's 2.5" or 5" thick.
I do check the floor before cooking the pizza and if it's 700 range I am happy. I am still experimenting between dough moisture, brick temperature, and fire size. Trying to get the right balance of crisp yet chewy inside.
I do move the fire around and occasionally will spread the coals out for a few minutes here and there to make sure the floor is nice and toasty if I am making a bunch flatbreads or something. I find that by next morning both the outside of the dome and the full thickness of the floor are at the same temperature. The oven stays hot for days even with just partial insulation and I think the extra floor thickness contributes to this in a significant way.

Have some photos to post showing my pizza attempts!

Fornax perhaps the used bricks are a higher duty brick that's absorbing more heat?

[fornax hominus]

Re: 40" Indoor Pompeii in NNY

I put a 3'' brick floor in my oven , as I had a source of used 3''x5''x9'' bricks from a ship's boiler . They were laid over a mix of vermicrete and broken K27 insulation bricks and I find my floor a little hot . I have had to throw a couple of BBQ grates on the floor before I put in food /bread in pans or they will burn on the bottom .. For pizzas I have to let the floor cool slightly before the first one goes in . I too would like to hear how Tony's 5" floor performs