One concern for me is that the smoke actually goes where i want it to.
First we have it coming out of the dutch-oven and rising into the bottom vent of the oven where it will fill the oven and then go out the chimney....we hope.
My oven has the bottom vent right below the chimney area??? you know how a gas oven has the flame at the back well thats what i have, now it might be ok for HEAT to rise quickly into an oven but i think smoke is a little lazier, i might have to create a curved hood to make sure the smoke doesn't just go up into the oven and STRAIGHT into the chimney and disappear.
thankfully this is something I can test long before i put it into the brick structure and thats why I wrote this piece as I would strongly suggest you all do this before commiting the oven into the space as playing with it afterwards would be a hassle.
One thing I do like about the fact the incoming vent is at the back is that any drippings from the food can be caught on a tray and NOT end up on the element which would happen if the hole was in the middle of the oven.
