Cob cob oven -flu or no flu (fwd)

[John Schinnerer]

Aloha,

-----Original Message-----
From:	Shannon C. Dealy [SMTP:dealy at deatech.com]
<I have just started the base for my cob oven. I have designed rather a large and 
elaborate oven with the base being built out of blue stone.
The cob dome itself will be a diameter of 1400mm.
>My question to all is should i put a Flu(chimney) and if so where how etc...

Do you have Kiko Denzer's cob oven book?  He gives good info on how & why for chimneys (flues).  It's available from the Cob Cottage Co....

The ovens he shows that do have flues have them in front, and there are two doors - inner and outer.  The flue goes up between them.  When heating the oven, the inner door is left open and the outer door is closed, so the smoke goes up the flue.  When baking, the inner door is closed, to keep heat from going up the flue.  The only main difference I see is that the flue keeps soot from getting on the outside of your oven just outside the top of the door when the firing is going, and no flue makes it easier to build.

John Schinnerer