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Indoor Brick Oven - 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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Indoor Brick Oven

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  • Indoor Brick Oven

    Hi there, I am planning to build an indoor oven, and was told that it may fume a bit and leave a burning smell inside. Moreover as we have a climate of around 35 c in summer was also told that would not be ideal to use it during this time. Are these concerns real? Thanks

  • #2
    Re: Indoor Brick Oven

    The smell of wood smoke, etc, might be a real problem. But I think it would not be a major problem.

    Read everything you can about how the vent, smoke chamber and flue should be constructed, and how the fire should be lit when you start the oven. If an oven is going to smoke, it is worst during that first period when the flue hasn't heated yet and is not drawing as well as it will when everything is hot.

    A door with a cut out to admit fresh combustion air, sometimes called a blast door, can be used to ensure only the lower section of the entry is open. This would ensure the smoke goes up the chimney.

    As for summer operations, you would want the oven well insulated so as to not conduct heat into the walls of your home, and hold the heat well for baking, but still there will be some heating of your kitchen from radiated heat from the opening.

    Here in Australia we've had several weeks where the temperature has reached more than 40 degrees during most days.

    At 3 am Sunday, I was anchored 5 km offshore in my fishing boat and the temperature, with a 10 knot breeze blowing across the water, was still 30 degrees.

    Needless to say, my oven doesn't get used in this season. If it was indoors I wouldn't want to heat my kitchen, and where it now sits outdoors, I am mindful of the potential to start a fire in the backyard.

    Hopefully, this thread will help you find good information quickly:

    http://www.fornobravo.com/forum/f2/n...res-15133.html
    Last edited by wotavidone; 02-02-2014, 10:32 PM.

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