#21  
Old 12-27-2013, 02:21 PM
bobmurphy's Avatar
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Join Date: Aug 2011
Location: missouri ozarks
Posts: 71
Default Re: Smoke

One thing that has helped me a lot with smoke is making sure the wood is dry. I struggled with a few fires being hard to light and smoking. Then I read someones post about putting the wood for the next fire in the oven to dry. This has worked great. I usually wait until the temp is down to 300 degrees or so then just stack it in there. This works great. My oven also smoked more when I first started to use it. I think from the masonry still having a lot of moisture in it. So, keep making some fires, and dry your wood in the oven. Good luck.
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  #22  
Old 12-27-2013, 08:16 PM
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Join Date: Mar 2013
Location: New Zealand
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Default Re: Smoke

Thanks again guys
FYI:
A) my door is, or should be, approximately 63% of the dome height
B) The water you can see on the bench is the result of me trying to scrub the door off the facing bricks.
C) the ook on the landing is what leached out of the plywood form that caught fire while I was using it to deflect smoke

I guess the blast door is a version of the old trick of holding a sheet of newspaper over the face of an open fireplace to hurry along ignition.

Today I added a 2ft section of flue. It has made little, if any, difference to the smoke coming out the front. That may be due to the fact that it is not sealed to the bottom flue, just perched on it. The good thing, though, is that by elevating the discharge height the smoke dissipates a big better.
I am getting the hang of lighting if too. Some of my initial problem was that the fire kept going out when I was trying to start it. , resulting in lots of smoke.
The top-down method and a pine cone get the fire going with minimal smoke.
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  #23  
Old 12-27-2013, 08:38 PM
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Default Re: Smoke

Just throwing this out, any tree with "gum" in it's name you probably want to stay away from.
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  #24  
Old 12-28-2013, 12:24 AM
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Location: South Australia
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Default Re: Smoke

Quote:
Originally Posted by Tscarborough View Post
Just throwing this out, any tree with "gum" in it's name you probably want to stay away from.
I, on the other hand, use nothing else.
"gum tree" in Australia is a catch all term for many varieties of eucalypt.
Red Mallee, e. socialis, and river red gum, e.camaldulensis, and white mallee e. Dumosa are fine fire woods, abundant here in south Oz. Really dry stuff doesn't make much smoke.
Mallee type eucalypts, like the one in my front yard, are brilliant in that they can be coppiced. i.e. you can take to 'em with a chainsaw and just about cut them to ground level for fire wood. A couple or three years later you can cut them again.
I don't use mulga, various acacia species, because some of them smell really bad when burned.

Last edited by wotavidone; 12-28-2013 at 12:38 AM.
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  #25  
Old 12-28-2013, 01:23 AM
david s's Avatar
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Location: Townsville, Nth Queensland,Australia
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Default Re: Smoke

Quote:
Originally Posted by Massimilliano View Post
Thanks again guys
FYI:


I guess the blast door is a version of the old trick of holding a sheet of newspaper over the face of an open fireplace to hurry along ignition.

Some of my initial problem was that the fire kept going out when I was trying to start it. , resulting in lots of smoke.
The top-down method and a pine cone get the fire going with minimal smoke.
The newspaper trick is the same as the "blast door" thing.

Fire going out is typical for a wet oven.
Keep firing I'm sure you'll find it will get better with each burn.
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  #26  
Old 01-06-2014, 10:10 PM
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Join Date: Mar 2013
Location: New Zealand
Posts: 22
Default Re: Smoke

Well guys
I am now too sessions of entertaining down and can report that I am happy with the results.
The pizzas, venison, sardines, corn, and zucchini turned out belissimo.
I am still getting smoke coming out the front but a mate mentioned to me, between mouthfuls of pizza, that he is an expert with an angle grinder and has a variety of smaller machines, which he reckons he can use to carve out the funnel/throat.smoke chamber.
Incidentally, the gum I am using is homegrown and is eucalyptus nitens, which I use to great effect to heat my home in winter. I guess my woodburner is more efficient than the pizza oven.
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  #27  
Old 01-06-2014, 11:24 PM
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Default Re: Smoke

Quote:
Originally Posted by Massimilliano View Post
I guess my woodburner is more efficient than the pizza oven.
No, your woodburner was built properly by experts, your oven wasnt.
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