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oven door? - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • oven door?

    hey, got the base built and the concrete slab poored so just in the process of planning the oven itself. i am slightly puzzed to which side of the chimney the door wants to go? oven side so its totally sealed for slow cooking? or the other side so there is still some air circulation?

  • #2
    Re: oven door?

    I don't know how this would relate but, I'm building a steel dome oven with an inner and outer door....for reasons I will explain later....
    one door right at the oven and another on the outer side of the flue...
    pics to follow as soon as I get my permit straightened out...

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    • #3
      Re: oven door?

      Originally posted by rossyb View Post
      oven side so its totally sealed for slow cooking? or the other side so there is still some air circulation?
      Yes and yes. Many people have an insulated door for the inner side (sitting up against the reveal/door jamb and inner arch) and another door for the outer side (so smoke can still go up the chimney).
      Picasa web album
      Oven-building thread

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      • #4
        Re: oven door?

        Typically, the door is for the inner side.

        If you want more air, the door can be cracked open a bit. Others have two doors as noted above, but the priority is the inside door.

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        • #5
          Re: oven door?

          Hi rossyb,

          I can think of two ways for useful oven heat to escape. One is out the front of the oven and the other is up the chimney. A door on the front can be useful for draft control. A regulated amount of air goes in through the door vents, feeds the fire, circulates around, then exits through the chimney along with heat and smoke.

          Cheers,
          Last edited by azpizzanut; 07-27-2011, 11:46 AM.
          Bob

          Here is the link to my oven number 1 construction photos!

          Here is the link to my oven number 2 construction photos!

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          • #6
            Re: oven door?

            An outer door can also be useful for keeping out the elements (and keeping the landing dry).
            Picasa web album
            Oven-building thread

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            • #7
              Re: oven door?

              Thanks for all the advise. Very grateful

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