The flue in mine is multi-segmented arch built with the flue area left open and profiled from the inside.
Carbon I believe cast his so that he could re-direct to exit over the dome of the oven vs in front like mine.
Another type of oven is called a barrel brick oven.
Not the same but have their place, I believe more among bread bakers.
When I get in to something, I go ALL IN and wanted "what my wife wanted".
Plus I wanted the best pizza I could get.
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!
"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes