Hi everyone.
I'm in the process of designing a rocket pizza
oven that /i will start building in the up coming months.
I've just got a few questions I wouldn't mind some expert opinions on.
Firstly Whether to do a J tube or L tube. I know most people are building J tubes but I've heard that it is easier to control temperature with the L tube.
Considering it is for cooking I thought this might be ideal.
The second question is where to bring the heat riser into the oven.
There aren't too many videos but I have seen two main designs.
- Bringing the heat riser up in the very rear or the oven and venting the chimney out the front near the door, the cooking surface would be on the brick oven floor. This would bring the hot air up over the cooking food (pizza and pies mostly)
- The second option I have seen is bringing the heat riser up through the center of the floor, suspending a cooking surface like a pizza stone and then venting the chimney out of the top/center of the dome for even air flow around the food.
Looking forward to hearing your ideas.
Kent