secondary chimney vent?

[SCChris]

Re: secondary chimney vent?

The smoke could be avoided by using a baffle outside of the chimney to lower the entry height a couple of inches and still allow wood to be added. This sort of accessory might be just a little stainless sheet metal that extends up into the smoke collection area, down a couple of inches lower than the oven entry height and spanning the full width of the entry in this area, this all supported by some sort of side legs. So for my oven that has a 13.5 inch exit height for the actual oven and a width in the area described of about 24 inches, I’d start with a removable baffle that allows 12 inches of vertical for putting wood into the oven.

Doing this could also help to create a faster flow of incoming, fresh air. Once the fire is rolling and the chimney is warm very little smoke comes out of the entry anyway, but until then smoke can sneak out the front.

Can you provide an illustration of your idea.


Thanks

Chris

PS Like a fireplace, if you start the oven slow, and allow for a bit of warming, very little smoke will make its way forward. Eliminating smoke out the front can be done, but it might be more trouble than it's worth..

[gtofani]

I have noticed the black discoloring left form the smoke on the decorative part of almost every oven.
Has anyone designed a chimney that eliminates this problem?
I was thinking of placing a thinner secondary transition into the chimney closer to my decorative arch.
Maybe just use smaller slices of brick for the top inner vent arch right before it reaches the decorative arch or entry way.
This should give the black smoke another chance to move up into the chimney instead of exiting through the front.
Or at least cut down on the amount that comes out the front.