51" Oven in France

[Frances]

Re: 51" Oven in France

In case you want to keep the higher outer arch (which does cause smoke to come out of the door while firing up), maybe something like this would help - it works very well for me:

http://www.fornobravo.com/forum/f9/s...ucer-5190.html

[exipnos]

Re: 51" Oven in France

Thank you Frances. For some reason when I open up your tread, I can see all the messaged but where it says attached thumbnails, I do not see any. Is that the same for anybody else? Could you attach the picture in this thread?

[dmun]

Re: 51" Oven in France

Yeah, James is having picture viewing authorization problems after the changes this week. Frances, maybe you could paste into the message the url of the image?

[Frances]

Re: 51" Oven in France

Ok, lets see how this works...

Its really like a draught door, but gap at the bottom is big enough to add wood without removing it.

Once the fire has started properly the smoke stops coming out the front, and then a higher outer arch has the advantage of giving you more headroom while making pizzas.

[Dino_Pizza]

Re: 51" Oven in France

Hi Kosta, glad to see you're back on the forum. I see you and your father have been busy over the winter and the oven is done. Your pizza looks great! I like the eggplant and the mushrooms and the crust looks perfect.

Frances has a good solution for the outer arch draft door but like dmun says, make sure the brick and insulation are dry, make sure you are using dry, seasoned wood then see if you need to tile or brick a facade to the outer arch and drop it and inch or so to keep the smoke in. But wait a few fires and you'll know how much if any to bring it down. Take care, Dino