Gulf
Knows what a fatty is.
- Joined
- Jan 6, 2013
- Location
- Richton, MS
..........A little bit of smoke comes out the front on startup, after it gets going it pretty much all goes up the chimney. I expect that to get even better once I add the next section of chimney.............
When starting your fire, preheat the chimney first. That will train the smoke to go where you want it to go. I like using lump charcoal to start my oven too. Lately, it has been recovered charcoal from my ovens's previous fires. I like to light the charcoal chimney, outside of the oven, on one of my grills. When the coals are ready, I hold the chimney up to my flu for a few seconds before placing it in the oven and then dumping the contents.
Even when starting the wood fire with kindling and paper, I will hold the match, or, a small piece of fat lightered high in the flu before starting the fire.
No matter how you preheat the flu, it will help start the draw, which will keep the front of your oven clean of smoke stains :smile:
EDIT: Great job, by the way! It even gets funner when you start eating out of it. Also, take your time with the drying fires. Don't ramp up the heat too fast.