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Smoke - 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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Smoke

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  • Smoke

    Hi, this may seem like a silly question, but I was wondering about the level of smoke the oven produces. Is there a great deal of smoke? The reason I am asking is that i was thinking about positioning the oven next to my fence. However, it's obviously not my intention to have smoke wafting into my neighbour's patio.

    Any advice would be much appreciated.

    Cheers Ross

  • #2
    Re: Smoke

    Hi Ross
    My oven isn't finished yet, so can't really sepak from experience. I have however raised this question before, for the same reasons you have.

    I'm told that it does get a bit smokey initially, when starting the fire. But as soon as it gets going and is nice and hot, the chimney starts to draw the fire, and this significantly reduces the amount of smoke.

    There are a couple of FB video's on youtube that show this.

    Hope this helps.

    Jon
    Cardiff

    Comment


    • #3
      Re: Smoke

      I get 20 minutes worth at startup, about 2x my smoker amount, then nothing.

      Comment


      • #4
        Re: Smoke

        nice one guys. Thanks for the info. I could site it somewhere else, but it's not the best use of limited space. Appreciate the advice.

        Comment


        • #5
          Re: Smoke

          Just bring them a pizza occasionally, I promise they won't complain.

          Comment


          • #6
            Re: Smoke

            ...or do what Raffy did with his towering inforno.
            George

            My 34" WFO build

            Weber 22-OTG / Ugly Drum Smoker / 34" WFO

            Comment


            • #7
              Re: Smoke

              My oven smokes mainly when starting up and when I put wet/green logs on. Once at temperature (clear - or even approaching clear) mine makes very little smoke. It is too hot!
              Jay

              Comment


              • #8
                Re: Smoke

                If you overlaod the chamber with fuel it will also smoke. With care apart from start up (5 mins) you should be able to fire almost smoke free if your wood is dry. The "Top down method" of starting the fire is also almost smoke free if you get it right.
                Kindled with zeal and fired with passion.

                Comment


                • #9
                  Re: Smoke

                  Good point, David! I use the stuff it and go approach...
                  Jay

                  Comment


                  • #10
                    Re: Smoke

                    I was at a market last year and they put me next to a lady who made nice knitted baby booties and the like. I was so worried about infusing her wares with smoke that I ended up learning how to fire the oven virtually smoke free. Rule 1. Always maintain flame.
                    2. Don't overload the chamber.
                    3. Top down method for lighting.
                    4. Use a blow pipe to give the fire a blast of O2 when needed.
                    5. Always use dry wood.
                    She was a lovely lady and didn't complain, but I did work the oven so that no smoke ended up on her goods. She also appreciated the pizza I cooked.
                    I think we need to consider our neighbours.
                    Dave
                    Kindled with zeal and fired with passion.

                    Comment

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