If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Forum Issues Update
Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!
Is there any point in making a small hole at the back of a barrel oven to help with oxygen supply? Wouldn't it make the oven more efficient with less drawing of O2 from the front? I would appreciate any input, thanks.
I don't think you should do that. Your oven should fall into a nice pattern where it breathes air in through the bottom of the oven opening, combusts the fire and swirls around inside the oven, and exhausts through the upper half of the open. It's pretty cool to watch an oven burn and breath.
Have you had a good fire, where the oven is hot -- and new wood that you add combusts very easily, and you can see the flame and air flow pattern? That's what you are shooting for.
Bigger fires? Longer fires? Drier wood? Thinner wood? You want to shoot for very good combustion.
Mine is a barrel vault bread oven, and I'd say it is definitely a no-no to go drilling holes in the back. You won't improve draft, rather it will be impeded. Once the oven goes white, you're looking for a plasma effect from your fire, with nothing but clear gasses coming from the chimney. I can't stress enough that your wood should be well seasoned hardwood. Sure, you can start the firing with softwood, but to get the BTUs you need, the harder and drier the better.
"Made are tools, and born are hands"--William Blake, 1757-1827