This topic contains 30 replies, has 3 voices, and was last updated by Matthew Sevigny 2 years, 5 months ago.
March 29, 2015 at 7:55 am #1583
Based on a few of the ovens I’ve personally built and on helping others troubleshoot problems they were having with smoke spill, here are some percentages that I’m using for the throat.
throat width = 60%-70% of the oven opening width. Throat depth(front to back) = 30%-50% of the oven opening width. For throat depth, you can also use a percentage of 50%-75% of the width of the throat.
All the oven throats using this percentage draw well and do not allow smoke to escape beyond the outer finishes. These were outside ovens and the last one in SC was facing the prevailing wind. I made a couple YouTube videos showing a cold flue draw test on a windy day and I’ll have a link attached to this thread soon.
Any thoughts or observations of your own? Anyone else have their own percentages that have positive results? Personally, I haven’t seen much mentioning the throat opening….usually only the door ratio and flue size are discussed.
- This topic was modified 4 years ago by Matthew Sevigny. Reason: Corrected %
April 5, 2015 at 7:49 pm #1626
Hey Matt, when you say the depth do you mean you would have a taper in the throat side to side as well as front and back? You wouldnt use the size of the flue as the depth of the throat so as to only taper the throat in at the sides?
If that makes sense?
April 5, 2015 at 9:35 pm #1627
I don’t see why that wouldn’t work, Jeff.
The the reason for depth percentage numbers is more helpful for those that might use a metal chimney plate adaptor. Having a throat depth range will keep them from being sized too small….the goal is to create an area for the smoke to gather before spilling out over the front of the oven if need be.
- This reply was modified 4 years ago by Matthew Sevigny.
April 5, 2015 at 9:39 pm #1629
Your reply helped me catch a typo!
April 19, 2015 at 7:48 pm #1636
Ok so what about shape? In a typical fireplace above the throat you have a smoke chamber that is tapered side to side, is this done in oven construction? Or doe the chimney just begin as a straight shot above the throat?
April 19, 2015 at 8:03 pm #1637
Sorry throat is above smoke chamber.
So my question now is do you create a tapered smoke chamber leading to the throat. I see on other sites that it is typically done, but is it necessary. My opening width is 17.25″, so the throat width should be between 13″ and 10″ and the depth should be half of that so 6.5″-5″ I think I’ll only have about 4.5″ of depth and ideally 14″ of width at the vent opening itself, so I’m hoping to go straight up, but I will taper it as much as I feel comfortable doing if i have to. If I taper it too much though I will end up at the minimum for width and less than the minimum for depth.
You must be logged in to reply to this topic.