Luca Sichel Turco

Thanks again Satamax,
I will shortly try either your concept or the DSR as per your earlier suggestion.
Best

Hello Satamax,
thanks for your sketchup.
It looks like an interesting idea, but I am not sure how it is supposed to work.
Would you have to close the front air intake before feeding wood (so that air coming from the top would avoid having flames coming up)?
What parts should be insulated and which should have heated mass (refractory mortar/bricks) to make sure the proper gas flows are established fast?
I take it that this is an untested idea as yet?
Best.

Hello Satamax,
most helpful thanks.
I believe I will go with the second arrangement, with the easier loading of wood, although I hope to scale up the shoebox design so that it won't need refueling on a typical cook.
I seem to remember that Peter van der Berg was not very optimistic about this though. On the original thread, he suggested repeatedly to keep the dimensions as close as possible to the double shoebox. This would change dramatically the dimensions of the top box.
My problem is that I won't have a chance to adjust the design once the rocket+oven is done!

Hello Jason,
thanks for your post: very helpful and very informative.
I would really appreciate if you could send me the pictures. That would make following your reasoning a lot simpler.

Best.

Hello Satamax, John,
thanks a lot for your suggestion.
Yes I am reading that thread. And it looks like it might be the best way to go.
Can I ask you if you would use the Oven as the top shoebox or would you build the double shoebox so that the floor of the oven is the top of the second shoebox and the flue goes inside the oven?
Thanks again for your help.

Hi all,
I am planning to add a rocket stove to an existing wood-fired oven.
I am looking to get the most reasonable design given the limitations I need to live with.
Limitations:
Oven flue exit is 8" (20cm) but it needs a 10" (25cm) flue pipe due to minimum stack height for effective burn in the oven and maximum stack height allowed by construction rules in my area;
Total Rocket Stove hight must be 40" (around 100cm) as that is where the oven floor slab is;
Total volume of the Oven in around 92 gallons (around 350 liters);

My idea was to build an 8" system to have enough heat going in the oven and also to be close to the 10" flue pipe dimensions.
I was thinking about a batch box design, but looking at the dimensions suggested by Peter van der Berg I won't be able to stay below 40" height.
I then thought of a J type stove, but am unsure if that would be effective and how best to dimension it.

Would any of you be able to give me hints on what direction to take?
Thanks very much in advance for your help.

LST

Hi Satamax,
I live in the hills nearby Parma.
Can you tell me where I can see the rocket stove you built?
Thanks

Glenn,
Thanks for your reply.
I think it would not be a problem to have the hot gases into the dome as I plan to fire the oven and then cook in it when the fire is out in the traditional way.
But i guess it would be an improvement to have the fire heat the floor of the oven as well. But i had never seen a design that would move the flames horizontallly before the expansion chamber of the rocket.
They always have a vertical riser and on top the chamber where the gases expand. I wonder if there is a problem changing that part of the design.
Interesting thoughts..
Best

Thanks for your reply Glenn,
I can't seem to be able to access the second link, but I did see the first one.
It is not quite what I had in mind: I thought the riser could end just under the dome, on the back of the oven, while flue gases could get out on the front.
In Italy most traditional ovens are made with exhausts on the front and pizza ovens have dome lower than standard bread ovens in the rest of europe.
For good pizza it's important to have both base and dome very hot and I thought the plan I had goes in the right direction.
But as I can't see anyone doing an oven like that I wonder if the design has a flaw.
Thanks anyway for your help.
Best.

Hello,
I'm new to the forum although I have used it quite a few time in the past.
I was looking at the idea of having a rocket stove with the heat riser ending inside of a brick pizza oven,
The oven dome will take the place of the conventional radiator absorbing most of the heat (hopefully).
The exhaust could be funnelled into the front of the pizza oven where the flue pipe would start and then ending to the needed hight.
I was wondering if you have seen anything like it around as I've been looking for a while without any luck.
Thanks and best to all
LST