Half Dome Barrel?

[Xabia Jim]

I wonder how well a half dome barrel design would work for an oven?

[CanuckJim]

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

[Xabia Jim]

It seems like you would get the benefit of the dome but also have a larger working area with the barrel side......

[CanuckJim]

XJ,

Well, mine's a barrel vault as you know. The first soldier course does make for a larger working area.

CJ

[james]

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

[Xabia Jim]

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!

[james]

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

[Xabia Jim]

So I can do pizza at the back and roast up front

Okay....I'll give up on this one