chimney position on a dome oven/best indoor wood oven?

[georgeovens]

I'm having a single storey kitchen extension built and my treat is to have an indoor wood oven. I've noticed that some dome ovens have the chimney out of the top of the dome, whilst the classic pizza ovens have the chimney out of the front. Does chimney placement at the top of the dome make a difference to efficiency?

Also, can anyone make any recommendations for indoor pizza ovens? I have been looking at the pre-fabricated ones from Portugal on www.my-barbecue.co.uk for good value and convenience.
Thanks for any guidance!

[chas]

Feb 29, 2016 11:59:44 GMT georgeovens said:

I'm having a single storey kitchen extension built and my treat is to have an indoor wood oven. I've noticed that some dome ovens have the chimney out of the top of the dome, whilst the classic pizza ovens have the chimney out of the front. Does chimney placement at the top of the dome make a difference to efficiency?

Also, can anyone make any recommendations for indoor pizza ovens? I have been looking at the pre-fabricated ones from Portugal on www.my-barbecue.co.uk for good value and convenience.
Thanks for any guidance!

First part only, I'm afraid:
I raised the question during my build, and got a really good answer and illustration - I see the illustration's been deleted - but the nub of it was you want to keep heat rolling over the oven as long as possible before escape while the temperature's rising, so a chimney relatively low and near the door is logical - on the top of the dome it may just suck out all the heat.

For longer baking of bread or meat, you may want to cap the chimney to seal in heat after the fire has gone. In your case, I guess the sort of rotating flap in the flue normally associated with a wood-burning stove would do the same job.

And as you say, traditional pizza  - and some old domestic - ovens catch the smoke as it comes out the door with a hood which must be the ultimate in this 'flowing heat' retention, but most of us just have the chimney near the door if we have one at all.

Chas

[awalker]

I did look at an indoor oven on the extension I am having built.

The thing that put me off is the insulation gap you need around the oven

Also the fact indoors it comes under different regs for smoke pollution. As when you move it indoors it now comes under domestic . We're as out side it's treated like a bbq.

That's if I remember correctly what I found out at the time.

[georgeovens]

thanks Chas and Awalker, very helpful advice. I'll go for a front position chimney and consult on the installation regs

[simon]

Feb 29, 2016 13:50:00 GMT georgeovens said:

thanks Chas and Awalker, very helpful advice. I'll go for a front position chimney and consult on the installation regs

As the others have said, an oven inside will be subject to smoke rules. If you're in a smoke free/restricted area (can't remember the terms exactly) then you'll need (I think) a DEFRA approved oven, or is fired by a smokeless fuel.

In short, once you take the oven indoors, it's a whole different ball game, you must research what's required!

[georgeovens]

thanks Simon, I live in the country so no smoke restrictions here, but I know of a very good certified stove installer so I get him along before we plan the extension and buy a stove to make sure it's all above board

[cobblerdave]

G'day
To get the oven chimney to exit in the middle you can "squirrel tail" it. The smoke exits the oven at the oven door as normal and is taken up the chimney built on the outer surface of dome up to the middle. Jamie Oliver's home oven has this same chimney configuration
Regards dave

[georgeovens]

thanks Dave