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BackyardPermaculture 04-28-2010 11:03 PM

Getting started in Brisbane - Chimney Question
 
Hi all, I've been reading on here quite a lot, this is my first post.

I'm about to start on an oven in Brisbane (Australia), and trying to work out the location. My question is this:

If it is under a covered area (a pergola/carport thing with metal roofing), do I need to run a chimney up through that roofing? I suspect so, but just not sure how much smoke and heat is emitted by these things? Is there any chance of just having a small chimney?

Just to clarify: I know how to run a double-skin flue through a metal deck roof, just checking that I can't get away with not doing so.

Thanks,
Mick

BackyardPermaculture 04-29-2010 06:22 PM

Re: Getting started in Brisbane - Chimney Question
 
Actually, the more I think about this the more obvious the answer seems to be - no way can something that hot be under cover without exhausting the hot air up through the roofing. I think I'll relocate to a position that is not under cover, but is near enough to a covered area.

We've got a holiday Monday, so keen to start making progress this weekend.

Cheers,
Mick

Tscarborough 04-29-2010 06:39 PM

Re: Getting started in Brisbane - Chimney Question
 
Your code may differ, but here you would need to run it up with a proper flange through the roof and to certain heights determined by existing structure.

BackyardPermaculture 04-29-2010 06:46 PM

Re: Getting started in Brisbane - Chimney Question
 
Thanks; I'm pretty sure we don't have that kind of code here - so I'm more interested in what the real risk is. As long as it's not actually under the roofing I can always add more lengths of flue pipe if I need to get height.

dmun 04-29-2010 07:21 PM

Re: Getting started in Brisbane - Chimney Question
 
Not just code, but common sense, dictates that you want the smoke up and out. The rule around here is that the chimney should be two feet above anything within ten feet. These ovens produce a LOT of smoke on startup, and your carport area might channel that smoke right into the house. The flue gasses are also extremely hot, and you don't want to expose your structure to that.

The other thing to consider is that once your oven is within your house, you have building department complications and insurance regulations that you don't have with freestanding ovens, which are pretty much treated as brick barbecues and ignored.


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