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confused in Pittsburgh - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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confused in Pittsburgh

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  • confused in Pittsburgh

    I need some hlep with the building of my oven. I am building it inside my basement and have a few questions about the flue and how to vent it. Could anyone out there help?

  • #2
    Re: confused in Pittsburgh

    If you're building your oven inside your house, your chimney will have to meet local building codes. This involves having a flue tile lined masonry chimney, which will have to meet clearance to combustibles rules (2") on every side, every time it passes a floor, ceiling, or roof. You can also use a stainless insulated flue system, but depending on the height of your house, this could involve an even greater expense. There are people who have tied an indoor oven into an existing flue, but it has to be the correct size (8 x 8), safe for wood combustion, and close enough to the oven to avoid a horizontal run.

    In any event your building department will have the final say.
    My geodesic oven project: part 1, part 2


    • #3
      Re: confused in Pittsburgh

      To add a little to what Dmun has already explained, you can use Duravent to safely vent a wood oven inside a home. It is a UL103 listed double wall chimney system for solid fuel appliances -- including wood ovens. You can get an idea of pricing by checking the Installation Accessories section of the FB Store. When you install it according to their instructions, the Duravent system meets all building codes -- including limitations on angles, sections of angled pipe, pipe setbacks from combustibles and the distance from the top of the chimney to anything combustible. It isn't rocket science, but you have to buy the right stuff and follow the rules.

      I hope that helps.
      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: confused in Pittsburgh

        Originally posted by meranteboys@comcast.net View Post
        I need some hlep with the building of my oven. I am building it inside my basement and have a few questions about the flue and how to vent it. Could anyone out there help?
        I have a 30' foot draw from my basement to the chimney top. thanks soooo much for the useful information. If you have any ideas about the 30' length please let me know. Domenica