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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
Ask Me Anything New Forum Feature
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
I don't believe that the door width has anything to do with the chimney diameter.
It all comes down to your oven size and the size of the fires required to heat it up in a reasonably short time. A 4" flue would be ok on a 42" Pompeii if you only had small campfires inside and it took 4 hours to heat up and not necessarily to the Pizza temperatures.
Follow the FB plans and as they recommend 6" for the 36" oven and 8" for the 42". I personally would go 8" for both and only drop to a 6" for a small oven, say 32' or smaller if you don't want smoke coming out the front and staining your face entrance.
Prevention is better than cure, - do it right the first time!
The more I learn, the more I realise how little I know
The most important measure for a good draw is the height of the chimney and a gradual transition to the flue pipe. A 3m heigh,6" diameter will give a very good draw. A too short pipe will create poor draw even with a larger diameter.
I built a 36" Pompei and used a 6" flue and it draws great. I think some of the capture issues is how you do the transition. There are some good pics on this forum that I copied. That may be the most important part to get a good draw.
Thank you for the suggestion and the photos. Can you give me some size scale for the pictures, please? (What size brick did you use, and which bricks were cut by how much). I think I see cut marks that say the 'stepped up' transitional space at the top uses home-made half-brick splits.