Bought the Mattone Barkley and now in the planning stages of a gazebo for it.
As I would like to the oven under the roof, rainy Oregon and all, how tall can I run the insulated pipe?
I would like to run it through the gazebo roof.
Is there such a thing as too tall pipe?
Many thanks!
Hi and welcome back!
My opinion is that within reason there is no such thing as too much chimney pipe. It’s an oven, and the action all happens inside the fire envelope.
If you think of it more like a wood fired stove, you’ll recognize that stove pipes often extend up to and through a structure’s roof. As long as the pipe extends a reasonable height beyond the roof (36 to 48 inches) it will draw from below.
Be sure to use an appropriate flange to bring the pipe through the gazebo’s roof. The pipe must not touch your wood structures at any point along its run.
As you’ll remember, we love photos, so please post when you can and good luck!
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I agree with Matt 100% if anything the more pipe the better as it would provide slighty more restricted
air flow out of the oven. The big thing for me was I added a brick right at the flue. Meaning I reduced the opening by about 3 inches on the side and the top
essentially cutting off the flue from the inside of the oven. so as the air is drawn in as it rolls out the top it has to flow around the reduced entrance and up the flue
It is how the dome ovens are designed I have to upload a photo to show you
But if cut off the chimney inside the oven and put a damper on the flue you will burn less fuel and the oven will get hotter faster
you can do this by adding fire brick to the sides and piece of angle iron on top with a brick over top I am also going to reduce it by about another inch with some face brick just to finish it off
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Basically, you added a Venturi flow to your chimney, which is a terrific way to accelerate air flow!
Thanks for the photo and explanation.
see Matt here is the problem that I found when i first built the oven
too much heat was escaping out of the flue. Even with the damper.
So by blocking the flue inside the chamber it keeps way more heat in plus it acts like a dome oven now. the wall i built is about 9.5 inches back. It basically splits the flue area in half. the oven side is completely blocked and the other side I can open with or close with the damper I send a better picture later
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@Dinovmakingpizza That is a cool idea. Do you get much smoke coming out the front due to the added baffling?
I get that, for sure. I was focused on the air flow, which seemed to be @RicklesssS 's implied concern. But heat retention is huge.
Looking forward to photos when you can!