back to board Main Page
Depth of entrance
From the WFO board
Posted by Bob Bourne
Throat/entrance depth from the chef into the oven. I feel that it is better to use a less depth in the (entrance) to the fire. Surely it is easier to stack the fire. This can be had by using a chimney made of sheet metal. Reducing the entrance to 9" or even less. Just enough for the smoke to run out! Appreciate thoughts ... cheers Bob.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines