What size Flue works best??? Design Styles, Chimneys and Finish Discuss What size Flue works best??? in the Pizza Oven Design and Installation forums; Hi, I'm a newby; and got interested in this during a recent trip to Italy (Beautiful wood oven cooked food). ...

[Benny]

Hi, I'm a newby; and got interested in this during a recent trip to Italy (Beautiful wood oven cooked food). I have laid my slab, bought my FB etc but am having trouble working out the best flue size and method.
I have a 4 1/2" flue but feel that may be too narrow given what I have read on these forums. Is 8" the way to go?
Also, and please correct me if I am wrong, is the flue located between the oven entrance / door; and the opening of the shaft that fronts the igloo?
Does this alter with a dampened flue?
Sorry, so many questions and so little knowledge. Any help appreciated,

Happy cooking, Benny

[nissanneill]

Hi Benny,
and I welcome yet not just another Australian, but another Adelaidian to the forum!
I think you are the eleventh member from Adelaide on here.
Where abouts in this fine city are you located?
When you say that "bought my FB etc", did you purchase one of their modular ovens or are you building a Pompeii? If so, what size oven are you installing because a smaller one, say 36" or smaller would draw OK with a 6" flue but I have a 40" with an 8" by 10 ft flue and it works a treat.
Check out my build (on the bottom of this posting) as it shows all the pictures of the build, my chimney void and flue.
I also have heaps of threads that you might find interesting as I am local to you.
There are a heap of information within thei forum, just use the search function and failing that, well, just throw out some questions for anyone who is knowledgeable will chime in and provide some opinions.


Cheers.

Neill

[Benny]

Hi Neill,

Thanks for the information. I have been looking at the forum for a couple of weeks before I decided to sign up - a bit shy of so called 'chat rooms' though this is a forum. It seems a very good site.

I am building my own oven from scratch. I bought fire bricks from Littlehampton Brickworks. I am constructing one with a 1 metre (39") circular base with and 'igloo' dome. I picked up a second hand 4 1/2" flue but because of what I had read in the forum became concerned that the diameter was too small for it to draw correctly. Basically I have studied what I could on the internet & from what I have seen and using all those borrowed ideas have started my construction. I'm trying to keep costs down where I can but don't want to end up with a dud; so realise I have to spend money to get good materials.

I didn't know there was so much interest in wood ovens in Adelaide.

Thanks again, always interested in ANY advice.

Benny

[nissanneill]

Hey Benny,
you are more than welcome to come around, have a look, ask all your questions and if it is on a firing day, (usually on a week-end), get a pizza or two into you. There is only one catch though, I make the dough and you do the rest, the rolling out, assembly AND COOKING!!!!!

Neill

[Benny]

Hi Neill,

That sounds great. Weekends are a bit hectic just at the moment but let me know when suits you and I will try and escape. (not this weekend though).

I'm just east of Adelaide so not too far from most places.

I'm not too bad a cook but have never cooked in a REAL OVEN.

Cheers,

Benny

[domenico]

Hi Neill,

I'm building a 42 Pompeii and looking for pics on what the flue should look like. I plan to run the flue starting outside the door arch, then up toward the center of he dome and then vertical. Also, do i need to leave space between the center of the dome and flue...for vermeculige? Any help is appreciated. I'm totaly a novist here. Oh yes, where do I get the flue?

Thanks,

Domenico