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Getting started in Brisbane - Chimney Question - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Getting started in Brisbane - Chimney Question

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  • Getting started in Brisbane - Chimney Question

    Hi all, I've been reading on here quite a lot, this is my first post.

    I'm about to start on an oven in Brisbane (Australia), and trying to work out the location. My question is this:

    If it is under a covered area (a pergola/carport thing with metal roofing), do I need to run a chimney up through that roofing? I suspect so, but just not sure how much smoke and heat is emitted by these things? Is there any chance of just having a small chimney?

    Just to clarify: I know how to run a double-skin flue through a metal deck roof, just checking that I can't get away with not doing so.

    Thanks,
    Mick
    My Clay Oven build:
    http://www.fornobravo.com/forum/f43/...dah-12821.html

  • #2
    Re: Getting started in Brisbane - Chimney Question

    Actually, the more I think about this the more obvious the answer seems to be - no way can something that hot be under cover without exhausting the hot air up through the roofing. I think I'll relocate to a position that is not under cover, but is near enough to a covered area.

    We've got a holiday Monday, so keen to start making progress this weekend.

    Cheers,
    Mick
    My Clay Oven build:
    http://www.fornobravo.com/forum/f43/...dah-12821.html

    Comment


    • #3
      Re: Getting started in Brisbane - Chimney Question

      Your code may differ, but here you would need to run it up with a proper flange through the roof and to certain heights determined by existing structure.

      Comment


      • #4
        Re: Getting started in Brisbane - Chimney Question

        Thanks; I'm pretty sure we don't have that kind of code here - so I'm more interested in what the real risk is. As long as it's not actually under the roofing I can always add more lengths of flue pipe if I need to get height.
        My Clay Oven build:
        http://www.fornobravo.com/forum/f43/...dah-12821.html

        Comment


        • #5
          Re: Getting started in Brisbane - Chimney Question

          Not just code, but common sense, dictates that you want the smoke up and out. The rule around here is that the chimney should be two feet above anything within ten feet. These ovens produce a LOT of smoke on startup, and your carport area might channel that smoke right into the house. The flue gasses are also extremely hot, and you don't want to expose your structure to that.

          The other thing to consider is that once your oven is within your house, you have building department complications and insurance regulations that you don't have with freestanding ovens, which are pretty much treated as brick barbecues and ignored.
          My geodesic oven project: part 1, part 2

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