They are full width going from front to back, then i cut the length to about 3" (this is the part starting at the edge of the original arch and going towards the center of the opening). I still get smoke coming out the front, but i really wanted to keep the arch. I hope that makes sense
Great, I am looking at doing the same. Did this help at all with heat retention or just help direct the smoke toward the chimney?
Do you think another course stepped down ( for a total of three courses) to a smaller arch would help?
I replied to this yesterday, but it is not showing up on the board (at least not that i can see). I apologize if i am posting twice.
It helped with heat retention. I considered adding another row but, I also cook other things (Thanksgiving and Christmas turkeys) and I am afraid they wouldn’t fit. Also, i wonder if adding another corse would restrict the air flow into the pizza oven?
I agree with Bikerbudmatt, he told me "in my opinion, more smoke will escape from an arched opening, but even if it is flat across there will always be a little smoke making its way out the front in the right conditions.’
I still have smoke coming out the front, but not as much. More importantly, i love the look of the artched opening!
I didn’t see it so you’re good. I appreciate the insight and I think the arch is the way to go as well to keep the ascetics of the oven. I think I may try adding an extension to my chimney as well to see that helps with the air drawl.
I added the 18 inch extension along with the damper, it helped a little. What i have started doing is using a weed torch or roofers tourch (propane) to start my fires. Less smouldering smoke.
On the subject of closing off the oven a bit. There was a post some time ago where someone fashioned something made from metal. The picture got my attention and should have followed up. I don’t recall if it was made from steel or iron. This device followed the arch of the opening actually looking like a somewhat attractive piece of trim. In essence making the entire opening smaller by a few inches all around the opening. I believe the BWO door was able to fit in front of it as well. I thought there was some sort of flange on the inside to fasten to the brick and recall it was a very nice install. Matt or Kevin do you recall this?
@dlacroix I had a local welding shop make this steel arch for my oven, not sure if it’s what you were referring to. It effectively reduces the size of the opening by 3 inches along the entire opening and was very simple to secure. It retains heat and reduces the amount of smoke escaping the front. $200 (I made a cardboard template of the opening and brought it to the shop).
Very nice! Can I ask how the steel piece was secured to the front of the oven? Is it removable or is it permanent?
I used the adhesive to first glue the rope gasket to the top edge of steel flange. Once it was dry I then applied the adhesive to the rope that is facing up from the flange and then pressed the flange and adhesive onto the brick face. It dried and secured quickly.
Thank you very much, sir!! - appreciate the info - will be trying this.