mag koep

and this is a picture of the installation I made inside the oven, where the pizza was once imagined inside.

about the room:
So far, I used it only inside, with the pipe out the window, therefor I attributed a bended pipe in the end, as visible in the picture in the attachment.
the room doesn't have any heating and the whole building has almost no heating, I tried it in early november in poland, when it was around 8°C/ 46°F and moist.
and yeah, there was to much smoke coming from the end of the pipe back into the room, so that it got uncomfortable :/


concerning the insides:

I used the fin-technique in the lower pipe, the heat riser (c in the sketch), which means I attached small triangles with fireproofed glue inside to speed up the gases.

and inside the barrel I experimented with putting a fireclay brick 4cm/ 1,5'' above the lower pipe-entrance (it is lieing next to the entrance in the picture)
and another piece hanging below the upper exit.


I add pictures in the attachment, I hope your eyes won't hurt from the bad quality.
I am not living in this city anymore and I get there only occasionally,
and I don't like to return without improvement ideas.
=)

Any comments or questions?

Best regards and thank you already with a big smile,
Magda

Hello people, who are hopefully getting their bread or back heated by a self-built rocket-to-the-moon-oven,

I built the topic's pizza-oven this summer and
YES! it makes a rocket noise and the fire is drawn up the chimney
buuut it creates quite a bit of smoke
and: it comes only up to 50°C/ 120°F
so it rather serves raw-eaters than pizzas right now...

so I will explain what I did and hope that someone has a special hint, what to change.
you will recognise, that it is in all very improvised and experimented, but still maybe someone of you can point out a major factor which is not too difficult to change and might help the whole situation for a better.



on the first sketch you can see the measurements in cm
in inch they will be:
lower pipe's diameter 11cm = 4,33''
upper pipe's diameter 13cm = 5,11''
the barrel's diamter 40 cm = 15,74''
the barrel's lenght 50cm = 19,68''

unfortunately I forgot hte lengths of the pipes,
but I made sure that
b < a (though only slightly)
a = 1/3 of c (or even a little less)
c < d

somewhere I read that it's not a big deal that the upper pipe is slightly bigger in diameter than the lower. what do you think?
I know that the CSA should always stay the same, but the diagonal area, where a is attached to b and where b is attached to c will automatically be higher, so I assume it's only a rough number.
antoher matter with the upper and lower pipe is that they are not 100% above each other and the upper one is not so straight, it has a very small slope.


material and isolation:

the pipes and barrel are from metal, which I honestly cannot identify. As I checked, the lowest possible melting temperature would be 230°C/ 446°F and I only need up to 180°C/ 356°F and I didn't expect to high results anyhow.

apart from the loosely applied lit, which is situated where I marked the 40cm-diameter of the barrel, there should be no way for air to flew in where it's not supposed to be.

on the second sketch, you can make out the insulation I hope:
I made a mass from found clay and expanded clay and fireclay.
expanded clay is these small pearls which I think you can also put into indoor plants instead of earth - I crushed them to make the mass a smooth material. the fireclay I got from smashing ovenbricks.
this material is marked with stripes in the picture and was around 2cm/ 0,78'' or thicker.

the lower pipe is additionally surrounded by hollow bricks set around the mass, they are marked with dots in the sketch.

I didn't care too much about the isolation of the barrel and upper pipe, because I wanted it to heat up fastly instead of storing heat and when it releases heat, the cooking person will be happy during the cold times..

Hi Allen, thanks, that makes things clear. weird how in the internet things sometimes look so transparent but when I get into it closer, when it becomes more personal, I get to see that it's just the same institutions behind with the same mechanisms like elsewhere which cause institutional memory... =) so thanks for sharing.

I tried to find this video that you referred to but in the end there turned out barely nothing that explained things to me as a beginner in a way that would help me through a whole oven. maybe I was blind on one eye and didn't see that video that you mentioned.

but I found this one which I really like:

and this more simple way, which I will go for:
but I will keep the message from the first video in mind and isolate as good as possible the combustion chamber and also try to find something for the upper part of the barrel
as a vehicle, I would like to try a shopping cart
unfortunately this second video exactly lacks a proper discussion under the video, which I am warned about in some of the forums. but I don't think, I will find another barrel that would fit the necessary portions, and also as I am unsure about the possibilities of building something more complex at the place where I am living at the moment..

Does anyone has an opinion about my idea?

I have collected most of the material and want to start building in a few days =)

Ciao!
Magda

Hello people.

I am going to build my first oven in the next weeks.
Very excited =)
I will build it in a squat which is under construction still, so I wanna make it somehow movable for the worst case that it still has to change position.
Also, I am in a city, which I don't know very well and neither the language, so I wanna keep it simple for the start =)
I am sympathizing most with this style from approvecho bread oven: http://weblife.org/capturing_heat/pdf/capturing_heat.pdf (p. 31)
(talking about the upper barrel system - the bottom part I will adjust a little bit to other models that seem lighter)

I was reading a lot through this forum, plus donkey23 plus facebook, but there was almost no thread about this type.
Is it very low profile, concerning heat efficiency? Or is it for another reason unpopular? Or is there just nobody with experience with it?

The question I came across: Do you think I can make the doors larger, circa 40cm, so that bigger pizza fit in? It would loose more heat, but as the oven might get very hot anyway, that wouldn't be such a big loss, I imagine.
Or is the extreme heat that people talk about (500°C in 30 minutes) something that you rather expect after collecting material with perfect scales or with better insulated stoves?

Thanks for your help and all the things that I could read already, internet is realy not that bad hehe
ciao!