Ok jeep you are welcome
not much to see yet though but hopefully soon..
Yes Tom i thoght about it and i did read all that i could find about the vent and jeffs thoughts.
As i now understand a neapolitan vent makes more sense in an oven like craigs where the oven is all mass.
SO if i insulate the vent it would actually be better just to let the gas go staright up like most peolpes ovens instead of taking a
unesseasry route over the dome. That would be correct yes?
I will think about it over the weekend beacuse i need to have a strategy of how to solve it in the best way if i do it.
I might also just let the fluepipe go straight up half way up the middle of the dome.
I know it has been discussed before but any more insights would be appreciated and maby explenations of pros and cons if there is any new thoughts..
The biggest and most important question is which alternative is best for coocking neapolitan pizza? Which one will preform better more or less..