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Technical info needed - 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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Technical info needed

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  • Technical info needed

    Im considering building an oven in my kitchen (casa 80) but i am very concerned about an over abundance of smoke. I was thinking that I would install a powered exhaust fan on the flue pipe as one precautionary measure. I am also considering installing a fume/exhaust hood above the opening of the stove as a secondary measure. My only concern is that in doing so I might interupt the natural draft of the oven and render it ineffective. I would rather do a little bit extra for peace of mind, but not at the expense of performance. Then again maybe im just paranoid for no good reason. Any information or advice will be appreciated. Peace =)

  • #2
    Re: Technical info needed

    you might find some good info here on this very topic:


    My 2nd Build:
    Is here


    • #3
      Re: Technical info needed

      Maybe if you build it without a fan to see how that works, but leave space in the planning to add one later on, if it should prove to be necessary.
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



      • #4
        Re: Technical info needed

        Do you have an idea of how far your flue run has to be...I think we could come up with a workable alternative without the fan and IMHO the exhaust hood is probably not necessary...our oven at our restaurant is a big oven(over 50 inch diameter)vented through 8 inch flue that is very tall...once on an extrememly windy day a wisp of smoke passed the outer arch but was instantly sucked back and up the chimney. A casa 80 should give you no issues whatsoever...we just have to use our noodles in planning
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


        • #5
          Re: Technical info needed

          If there is available intake air when the oven is burning (many new houses are close to airtight), and your chimney is normal house height, you should not have any draft problems at all. I would avoid complicated chimney runs (no more than two thirty degree bends), and all should be OK.
          My geodesic oven project: part 1, part 2


          • #6
            Re: Technical info needed

            I still think a good vented hood is a good idea. I think it is a crucial element of any kitchen. In an previous house I had a vent fan in the ceiling in addition to a vented hood (it was there when I moved in...) and it was handy if the oven (regular electric) ever got smoky from a big pork roast or broiled steaks or some other culinary debauchery...

            I think it makes sense to have additional ventilation if you have a wood burning oven in your house, though you may only use it when first lighting the oven...

            My Oven Thread: