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Post by rcheek77 on Feb 4, 2016 9:14:17 GMT
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Post by downunderdave on Feb 4, 2016 9:20:27 GMT
Davidj, There's not much mass in a steel drum so it won't store much heat.You can add some thermal mass either inside it or outside it to improve its performance, but because it's thin steel and you have lots of heat on, it the corrosion is accelerated. If you go ahead with this idea be extremely careful when cutting the drum. People all over the world die from cutting empty oil drums (usually with oxy equipment or angle grinders) that can explode when oil fumes are ignited. Richard, Those ovens from exclusive barbecues look like an updraft flue design with the flue inside the actual oven chamber, not as good or as efficient as a cross draft system, as in traditional WFO's where the flue is at the front and outside the oven chamber. |
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Post by moonhead on Feb 5, 2016 16:46:32 GMT
ukwoodfiredovenforum.proboards.com/thread/1112/barrel-vault-oven-build-durhamHi Richard, This is a reply I sent to another post a while back . Hope it helps. A friend of mine has one of these or one very like it from the garden gift shop. Heats up quickly and produces a great pizza. The floor is a bit thin and needs re-heating every 3-4 pizzas but produces a good crisp base. On his the in-chamber chimney can be shuttered off - just beware that the flames then exit through the oven entrance! I would recommend some additional external insulation though as the exterior gets quite hot to the touch. One last thing is getting the oven into position. These are complete ready to go and in one piece so they are very heavy, very heavy. So once it's delivered to the front of your house be prepared as to how it's going to get into position. Hope this helps there worth a look at Rick Read more: ukwoodfiredovenforum.proboards.com/user/438/recent#ixzz3zJRtbj5A
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