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Vent Size - 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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  • Vent Size

    I new to the board and can't believe the amount of great info here. Thanks to everyone for sharing their knowledge. I am making plans (based on the FB Pompeii Oven V 2.0) to build a 36" oven. I have a few "beginner questions":
    1. How deep does the opening "tunnel" need to be?
    2. I plan to use a clay flue liner for my chimney. How large of an opening do I need to make? Is 6" x 10" too large? Can I go smaller?
    3. How far away from the dome wall should the vent opening be?

  • #2
    Re: Vent Size

    Originally posted by szv9n5 View Post
    I new to the board and can't believe the amount of great info here. Thanks to everyone for sharing their knowledge. I am making plans (based on the FB Pompeii Oven V 2.0) to build a 36" oven. I have a few "beginner questions":
    1. How deep does the opening "tunnel" need to be?
    2. I plan to use a clay flue liner for my chimney. How large of an opening do I need to make? Is 6" x 10" too large? Can I go smaller?
    3. How far away from the dome wall should the vent opening be?
    My oven entry is 15 inches deep (including the brick facade). The vent opening is 9 X 5 inches. I have an 8 inch clay tile flu. Many vent openings are a bit larger, but it works. HTH

    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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