A lot of the smoke is coming out the front of the oven. Is there away to fix this?
Hi Len, and welcome to the BrickWood forums!
To help you, it would be good to have a little more information.
- What specific oven did you build?
- Toward what compass direction does the oven face?
- Is the oven fully “open,” or did you close off the face? If you closed it off, what are the measurements of your opening?
- Is the chimney placed as directed in the design, about four inches back from the face of the oven?
- Is the chimney opening blocked in any way?
- Do you have a damper installed on the chimney? If so, is the damper fully open?
- (And, the most important question:) Is your wood dry and well-seasoned?
The first two questions are to help us understand what kind of oven we’re dealing with. The rest of them are about things that can be addressed — some of them easy, a couple of them not so much.
Most of the time, it’s about the wood you’re burning. If your wood is not perfectly dry, you’ll end up without much of a draft because combustion is absorbed by the water in the wood. That will produce way more smoke than heat (smoke is incompletely-burned carbon), and that smoke will wander out the front of your oven rather than shooting toward the roof and then out the chimney.
Please tell us a little more about your oven so we can help. Pictures would be helpful too!