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Depth of entrance
From the WFO board
Posted by Bob Bourne
Throat/entrance depth from the chef into the oven. I feel that it is better to use a less depth in the (entrance) to the fire. Surely it is easier to stack the fire. This can be had by using a chimney made of sheet metal. Reducing the entrance to 9" or even less. Just enough for the smoke to run out! Appreciate thoughts ... cheers Bob.
Deep throat
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