Turbulent Air Flow in WFO

[Bill/SFNM]

In the following video, the camera is focused on a thin cross-section through in the middle of the WFO. The fire is to the left. I have just placed a fresh chunk of wood on the fire. What is most noticeable in this clip (watch at the highest quality possible) is the swirling of the smoke. This is part of some tests I've been running to test the effect of raising the deck to bake pizza closer to the dome.

<a href="http://youtu.be/c6qExy-6pvw" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/c6qExy-6pvw</a>

Unfortunately, YouTube compression obscures some of the detail, but I hope you can still see the chaotic flow.

[scott123]

Isn't this friction between the hot air going out and up and fresh air coming in?

[TXCraig1]

I'll have to look at mine next time to be sure, but I think it swirls in the opposite direction.

[Bill/SFNM]

I'll have to look at mine next time to be sure, but I think it swirls in the opposite direction.

Once you cross the Red River, all kinds of abnormal phenomenon are observed.

[shuboyje]

looks pretty similar to mine  as seen in this VERY short video:

[youtube]http://www.youtube.com/watch?v=yKeSzasaDgk[/youtube]

[TXCraig1]

looks pretty similar to mine  as seen in this VERY short video:

http://www.youtube.com/watch?v=yKeSzasaDgk

Yours is spinning in the opposite direction too.

[breadstoneovens]

That is the natural convection of you oven. It seams a little slow turning but you can clearly see your cold air coming in, heating up and circulating around the chamber to exit at the top.
Fire to the left creates clockwise circulation and vice versa.

You can better see it due to the lack of oxygen creating black smoke. The natural convection also occurs when there is no fire and you can see it when there is steam in the oven (when baking bread).

I guess the raised deck slows down the circulation of the air?

Antoine