black oven as bell with low exhaust port

[patamos]

Hi Folks,

I'm prepping to build a rocket oven with a 6" L-feed (Winiarski, Flip and John style...) and am thinking about setting the exhaust port way low to the side.  Maybe even down drafting through the floor somehow.

I imagine a tallish heat riser and a fair bit of flue stack will help out...  And/but am wondering if anyone has had prior experience with this.

Apologies if i am missing an obvious thread somewhere.

Any input is appreciated

well being

pat

 

[matthewwalker]

I just posted mine to Adiel's thread a few days ago. It's here....

donkey32.proboards.com/thread/1217/idea-use-tube-oven

[mintcake]

My thoughts: a black oven is pretty safe if it's going to be full of nasty smoke - no one in their right mind would want to leave it open. But if it's just full of heat and a maybe a pleasant charcoal smell, then there's the risk of gran or a house guest opening it for the extra heat on a cold day and gassing everyone. I'm therefore not convinced that black ovens and rocket stoves should be in the same sentence, let alone the same flue path.

[patamos]

Thanks David,

I value your perspective. And certainly agree that a black rocket oven indoors ought to be a NO NO.
In this case i am building an outdoor kitchen with the door closed while baking. I have built a couple of rocket ovens with the flue at the top and a baffle just below it to slow down the exhaust path. Still they have pulled draft like all get out... so i am looking for a way to retain the gasses longer to absorb/utilize more heat.

My main questions are: How low can I set the exit without getting into trouble with draft?
And: Am i going to end up with more fly-ash in the food?

I see that Matt's approach reduces fly-ash in the cooking chamber. I imagine it also sends a lot of radiant heat up from the barrel top. But I am a little too far along in the build to go that route.


well being

pat