A question about separate fuel feed and air inlet

[kishatic]

Hi all,

as part of my ill-conceived Quad Core oven idea (http://donkey32.proboards.com/index.cgi?action=display&board=experiment&thread=542&page=1#4783)

there is still an idea that I would love to get some feedback on.

That is: what are the downsides to having a separate, closed feeding tube for the fuel, and a different opening for the air intake?

(see pictures. They are deliberately very simple, just showing the main idea. I made two versions, one vertical and one diagonal, feed from the back of the stove)

This is to continue with some of the experiences I have had with my previous oven.

The reason for this is: the design for a traditional wood-fire pizza oven asks for a live fire inside the dome, on the cooking floor. The radiant heat of the fire sears the pizza in a particular way that is just not the same as a evenly heated oven surface.

(Or so I have been told)

So, I love the idea of exposing the place where the wood/gas combusts and the glowing embers to the inside of the oven.

I would consider trading fuel and rocket stove efficiency a little bit if I could make this concept work.

Is this just a very silly idea or could this be possible?

Thanks in advance.

Thijs

[/img]

[kishatic]

This is the second idea.

The vertical feeding tube here would actually be inside the oven and stick through the roof the oven, through the gas channel and through the insulation layer.

So the top has a lid and opens open to the outside for the feeding of sticks of wood.

Maybe you could do 50% from the feeding tube and 50% from a horizontal air intake? Are there downsides to that??

Thijs

[Deleted]

Posted by thijsatteiltje on Today at 4:02am

The radiant heat of the fire sears the pizza in a particular way that is just not the same as a evenly heated oven surface.

Aside of very high heat the true secret of a pizza oven lies in the porous surface, which absorbs oil and moisture from the pizza and thus makes it very crispy.
The combustion products of wood will give some special taste to it.
Using a pizza stone in an electrical or gas fired oven will give a similar effect,
but not the special taste and very few of them will reach the very high heat.