#11  
Old 01-22-2007, 09:55 AM
Apprentice
 
Join Date: Oct 2006
Location: Keller TX
Posts: 127
Default Re: How much soot?

That, and I'm not exactly a skilled fireplace person, campfires, boy scout stuff, etc. I'm learning many things at once. I already know dough making, I think, at least.
__________________
Keller TX
Artigiano 39"
former Phoenix resident and Pizzeria Bianco fan

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #12  
Old 01-23-2007, 10:23 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: How much soot?

Looks pretty normal to me. If smoke comes out the front you're going to have some soot build up. Adds character. Mine looks about the same.

Jim
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
  #13  
Old 01-23-2007, 10:35 AM
Apprentice
 
Join Date: Oct 2006
Location: Keller TX
Posts: 127
Default Re: How much soot?

Quote:
Originally Posted by Xabia Jim View Post
Looks pretty normal to me. If smoke comes out the front you're going to have some soot build up. Adds character. Mine looks about the same.

Jim
sure, I'm not going to worry about keeping it obsessively clean.
__________________
Keller TX
Artigiano 39"
former Phoenix resident and Pizzeria Bianco fan

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #14  
Old 01-27-2007, 04:32 PM
Peasant
 
Join Date: Nov 2006
Location: california
Posts: 32
Default Re: How much soot?

i actually had a fireman friend happen by when i did my first fire(s) and, as it turned out, i was a rather fortunate that he did. when i started my first fires(s) the initial smoke lapped up the face of my oven while it tried to find the chimney - i quickly thought to myself that it wouldn't be long before there would be soot build up on the face of my oven (which i didn't want) if this was going to be the norm.

but when my fireman friend saw this he rolled up a piece of newspaper tightly, lit it on fire, and once it had a good-sized flame going he held it up to the flue/chimney opening - after a few seconds of him doing this you could actually hear the air being sucked up the chimney, like a wind tunnel, and along with the air the smoke from the rolled up newspaper. once the chimney was "primed" none, and i mean none, of the smoke of my fire(s) even came close to lapping out the front of my oven. it was as if it didn't have a chance once it neared the strong draft started by the rolled-up newspaper.

anyway, whenever i now start my fires i always "prime" my chimney in the same manner and smoke coming out of the oven is never a problem - nor is soot.
Reply With Quote
  #15  
Old 01-28-2007, 05:46 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: How much soot?

Brilliant. Thanks for that one.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 01-28-2007, 07:39 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: How much soot?

Aeaneas, James,

Should have thought to post this earlier. In winter, my inside fireplace, which has a very short total flue, will smoke if I don't roll up a piece of newspaper and do exactly what your fireman friend demonstrated. This isn't a problem with my outdoor oven; the flue seems to heat up right away. Perhaps it's the temp differential between inside, heated air and the cold air of the flue (clay liner) with my fireplace. By contrast, the air temps with the outdoor oven are pretty close to equal most of the time, at least when the fire is first started. Again, though, I put on the draft door once the kindling has caught and the first six or so bigger bits have been tossed on. This really gets the draw going.

Jim
Reply With Quote
  #17  
Old 01-28-2007, 05:23 PM
Peasant
 
Join Date: Nov 2006
Location: california
Posts: 32
Default Re: How much soot?

i've noticed that if a fire is started in an indoor fireplace or pizza oven the smoke often has a tendency to want to flow out into the living area - however, if you open a nearby door prior to starting the fire, a draft is created and the smoke will immediately make its way to the chimney.

as far as the look of soot on the face of the oven is concerned, i agree with an earlier poster that it adds to the character of the oven. but this is not a look that you want if you are planning to install your oven in a restaurant/commercial environment - unless you want to be forced to shell out another $10k-$15k for a mechanical type 1 ventillation hood fitted with an automatic fire supression system.

for commercial applications many types of refractory wood burning pizza ovens, such as many of the ones discussed in this forum, are allowable (assuming ul/etl certification) and given hood exemptions by environmental health agencies, building departments and fire departments because of their efficient designs which allows for efficient direct venting. but if you want to get such an exemption yanked, one of the best ways to do it is have your oven show signs that smoke is escaping from the front of the oven into the cooking area - soot on the face of the oven would be such a sign.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fio's pizza pix. Fio What You Cooked Last Night 10 09-17-2006 09:24 AM


All times are GMT -7. The time now is 05:26 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC