Improvements regarding day to day use:
Firebox: a box ceiling at least 200mm higher would be much more convenient for loading and cleaning. With a 200mm HR, the box will be 180mm higher. In addition, I will try to build the box bottom 100mm higher. I could then get the ceiling up to 280mm higher. It will be constrained by HR length vs room ceiling height.
Ashes and dust (brrrr…):
- Every time I open the door, some ashes and somtime glowing ember fall on the floor. I wish to add an ash lip just below the door.
- Handling wood brings a lot of dust. To limit this dust it would be nice to store wood near (under) the firebox where dust would stay contained by a small wall (30mm height).
Smokes:
- smokes come out every time I open the door. It is critical when lighting the fire. I wish to build a extra flue opening at the rear of the firebox or above the front door as in traditional bread ovens.
- for the same reason, the bell above the door is getting dirty from smokes. I will put a steel plate above the door since it is easier to clean than bricks.
Adequate tooling to manage ashes and ember: a narrow shovel to remove ashes from the bottom of the firebox, a small rake to separate ashes and ember (I put ember in the rear of the box when refueling).
Bell cleaning: considering the soot left in my bell after one heating season, cleaning openings are definitely required. I will probably make them out of 4mm steel. May be with superwool inside...
Stove improvements for cooking:
Improvements regarding cooking:
Black or white oven:
- I expected a black oven to get hotter than a white one. In this design, the oven sits on top of the firebox. Exhaust pipe is on the left side. Temperature measurements showed that the oven bottom is much hotter than surrounding smokes. Therefore, I expect to get higher furnace temperature with a white oven just on top of the firebox.
- besides deceiving temperature performances, my black oven really gets black. It is full of soot. The window got totally black after few burns. I forgot my casserole inside during burning phase and it was very difficult to clean.
Oven temperature adjustment: is there a way to cool down the oven if it gets too hot? May be adding some air inlets at the top and bottom or just open the door?
Barbecue: it is not really advised for the cleanness of the whole system but I do use stoves as barbecue or tandoor. I will add some grooves on both sides of the firebox for oven racks.
Keeping soup or dishes warm: planning a warm place somewhere to put my plates and pan.
