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#1
03-12-2008, 07:36 AM
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 Half Dome Barrel? I wonder how well a half dome barrel design would work for an oven?
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#2
03-12-2008, 01:53 PM
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| Re: Half Dome Barrel? XJ, Me, too, wonder if any of us have the info? Seems to me it would depend a lot on the ratios involved: height to width, oven mouth size, etc. Jim
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#3
03-12-2008, 02:32 PM
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| Re: Half Dome Barrel? It seems like you would get the benefit of the dome but also have a larger working area with the barrel side......
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#4
03-12-2008, 02:53 PM
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| Re: Half Dome Barrel? XJ, Well, mine's a barrel vault as you know. The first soldier course does make for a larger working area. CJ
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#5
03-12-2008, 06:43 PM
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| Re: Half Dome Barrel? Hey Two Jims, The problem I found with a flat back wall is that heat does not bounce into the back corners when you are doing fire in the oven cooking -- so you don't get even cooking heat. That, and one of the back corners is inaccessible when you have a fire on that side. James
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#6
03-12-2008, 06:49 PM
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| Re: Half Dome Barrel? How about turning that around James, put the door on the barrel oven side, dome and curved back to the rear of your oven.....This might give you some good air and flame control?? I just like thinking radical sometimes!
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#7
03-12-2008, 07:01 PM
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| Re: Half Dome Barrel? Then you end up with the same problem in the front. Cool, unable space that is difficult to reach and clean. Been there. :-) Not to be too serious about it, but the problems I had with my barrel fault oven were why I started FB in the first place. No there's an extreme reaction. James James
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#8
03-13-2008, 08:44 AM
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| Re: Half Dome Barrel? So I can do pizza at the back and roast up front  Okay....I'll give up on this one 
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