Ebay ad lists dimensions as 50 cm diameter and 50 cm height (= 19,6 inches). Cooking area of 47 cm.
So, let's think about this for a minute.
- 9" (22.8cm) pies - that's tiny!
- bake 2" (4.9cm) from the fire - that's too close!
- you can't bake at the mouth of the oven because of the relative volume of cold air rushing in,
- you can't bake too far towards the back, or there will be no room for a fire given the size of the mouth relative to the size of the oven,
- the fire will have to be at the side.
That leaves about 0.057m2
or area for a fire. Let's say the fire is on average 10cm deep (given the size of the oven, that would be really deep Ė you can only stack the coals so high at the edge). Letís assume the volume occupied by the fire is 1/3 air. You could theoretically load it up with about 6 pounds of wood (0.006m3
x 2/3 x 1625lbs/m3
). At 6,140BTU/lb, and maybe you turn the entire volume of wood every 90 minutes, thatís a 25,000BTU oven (with a lot of generous assumptions). To put that into perspective, my old grill mod was 65,000BTU+ with no chimney and it still needed 10 layers of insulation to maintain enough heat. This oven has no insulation and a chimney that sucks heat straight out of the dome.
Now add considerations such as the volume of cold air entering the oven relative to the volume of hot air in the oven. It's almost 1:1.
Iím standing by my original assessment.