Upgrading an Old Wood Burning Stove with Efficient Secondary Burner and Air Flow Optimization!

[@scottgluck8360]

Does that tube connect with fresh air or just air from within the stove. Was thinking of doing same thing

[@rll4160]

Hi! Awesome video, thank you so much! Did you seal the back and the sides with bricks for the baffle so the only way for air to exit is by going in front first then up and back to the chimney?

[@fred-san]

Pizza oven - in wood insert: refractory bricks on the sides, 2-3mm steel plate on top (plate surface = insert surface - chimney flue surface) thin sheet metal folded like a box/flame guard, slate tiles (and/or small electric oven rack) to limit heating to metal plate level makes excellent pizza not very good for focaccia or bread (too muche heat on surface, & not such thermal mass maybe)

[@mrEnergy511]

Great idea for cooking pizza in your wood insert!