On high wind days I get "puffing" from the oven creating smoke in the dinning area. I would like to hear how everyone else handles this issue. Thanks for any help.
Here in Texas, and many other places, our bbq pits have the same "problems". Many of the timers say that the solution is to put a small horizontal section of pipe at the top of the existing vertical pipe. The top of the exhuast then looks like a "T" Supposedly the venturi effect cannot happen then. It worked for me, but not on a pizza oven.