I have at least one lingering issue regarding my Firedome project: Does the intake of air from the bottom hemisphere matter? What happens to inside if I take air in...
a. through the bottom center?
b. through the sides?
c. both?
d. is there a swirly kind of convection of air going on?
e. can I get higher temps by optimizing this pattern of vents?
etc.
Instead of carving up a zillion bottom halves of grills, I figured it was time for a simulation vessel. I'll use tea lights initially for a heat source and measure temp differences with a thermocouple in the lid and try to use a smoke source (incense?) to visualize air flow patterns. Of course, if I didn't dislike reading so much and I could figure out the math, I might be able to make a more sophisticated hypothesis, but this is more fun. Also, there is a flat disc in the middle (cooking surface) that might screw up calculations, so here goes...
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| Bottom half drilled out bottom and side vents. It is also affixed with a lower grate that will hold the fuel source. |
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| Lower grate in the bottom half with tea lights, a proposed initial fuel source. |
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| The bottom half now equipped with the upper grate, or in the real grill this is the cooking surface. I need a teeny tiny clay surface for this. |
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| The top half is affixed to the bottom with binder clips. The top half is a model of the Firedome with 1" hole vent in lid and the famous hinged door. |
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| Just an image of the chrome bad ass monster. The entire apparatus will be suspended in a stand above the "ground" using a plant stand. |
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| The simulator sitting on a rack suspended so air can travel in through the bottom and side vents. |
Update: Not learning much, I really need a good voluminous smoke source. Incense isn't enough and it attracted hippies.
CVS called - apparently you're a few weeks late in picking up your clomipramine.
ReplyDeleteThat's enough woman.
ReplyDeleteLike everybody, I want a 22" weber that will cook Neopolitan pizzas at 800F in under five minutes. Therefore, I am interested in your work.
ReplyDeleteIt occurs to me that the best way to achieve this goal is to make the weber mimic the physics of a brick oven as much as is reasonably possible. (ala PizzaHacker) I think some type of refractory insulation, possibly applied to the exterior of the lid, would be useful. I've also noticed that the vent stack on brick ovens is oft positioned towards the opening, a different approach than your firedome.