Chau - When you are making multiple batches of dough a day for bread and pizza and constantly finding new and exciting ways to hone your skills (such as yourself), the WFO will be worth every penny. It took me months to decide, but $5k later I could not conceive of life without a WFO. And if I were to do it again - the Premio2g100 would be at the top of my list (of course, built on a metal stand and vented just like a SF oven!).
John, I'm constantly finding new ways to hone my skill, but I'm actually not making that much bread and pizza. Just doing very small batches, but I totally understand your point though. Thank you.
What do you feel is the difference or advantage of the metal stand vs a cinderblock base? And also how would you vent the premio2g100 like a SF oven? How would you physically direct the vent back? Just use a couple of elbow joints to turn the vent 90 deg towards the back and then another 90 to turn it up towards the sky?
Also, by doing this I will have effectively lengthen the chimney vent. Do you think this will have any effect (postive or negative) on the draw of air or the function of the oven.
Marco says the vent pipe should not be vertical on the front opening. I understand what and why he says this but aren't there like a million pompeii ovens in use with the vent pipe vertical?