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Rear Chiminey - 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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Rear Chiminey

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  • Rear Chiminey

    I don't see anything on "rear chimneys". I want my oven to look like the one in the Frorno Bravo site (attached pic). It appears to have the chimney in the rear. How do I achieve that look?
    Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

  • #2
    Re: Rear Chiminey

    No, you don't want that.

    Think of it as a "vent" not as a conventional chimney. It is situated outside of the oven over the entryway and its function is to divert hot gasses away from your face as you operate the oven.

    The thermodynamics of a pompeii oven are such that the hot gasses from the fire, fed by air entering the bottom of the door, rise and exchange heat with the bricks before cooling and exiting the top part of the door. (This is why the door height to oven height ration of 0.63 is important.)

    If you install an internal chimney, you will create an air flow that will quite negatively affect your oven efficiency.
    Last edited by Neil2; 08-25-2009, 05:05 PM.

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    • #3
      Re: Rear Chiminey

      Ok, so how do I achieve the look in the photo?
      Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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      • #4
        Re: Rear Chiminey

        That's a modular oven (i think the Forno Bravo Artigiano) uninstalled, uninsulated, with a light bulb in it for a photo op. All successful wood fired ovens have their vents in the front, over the entry.
        My geodesic oven project: part 1, part 2

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        • #5
          Re: Rear Chiminey

          Ok, I was afraid that was the answer. No problem, how about this one.
          Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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          • #6
            Re: Rear Chiminey

            "No problem, how about this one."

            That is a style that also has a vent in the front. The flue portion is then curved over the outside then vertical at the top of the dome. If you look closely at the top front, you can see a "bulge" where the flue goes.

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            • #7
              Re: Rear Chiminey

              Gotcha, thanks.
              Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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              • #8
                Re: Rear Chiminey

                Diverting the chimney back over the oven can definitely be done but it is important to do it right so that you have enough flow area to draw well - the curves (and potentially worse) don't help the chimney draft! Be sure to oversize the flue!

                There is another issue with internal chimneys that is worth mentioning - it would greatly limit your ability to bake for the hot air would simply go up the chimney (and let cold air down!)

                Jay

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                • #9
                  Re: Rear Chiminey

                  There are some posts on squirell tale ovens that route the smoke from the front to the back. Also google will show you some others.

                  http://www.fornobravo.com/forum/f9/squirrely-4416.html

                  MHA News - 2006 Meeting - Backyard Oven with Peter Moore

                  Christo
                  My oven progress -
                  http://www.fornobravo.com/forum/f8/c...cina-1227.html
                  sigpic

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                  • #10
                    Re: Rear Chiminey

                    I am in the process of building pizza oven now and would like to put a fireplace next to it. Does anyone think it is possible to join the two flues and go up in between them?

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                    • #11
                      Re: Rear Chiminey

                      i just finished my first wfo and i placed my chimney in the rear. having realized that that was a mistake from the test run, i quickly adapted with an adjacent fan that ties into the lower portion of the chimney duct. i used a 12 volt computer fan that draws air from the ducting i created reduced down to 1 1/2 inch outlet. i installed it into the hole i cut out of the chimney duct. i pitched it about 30 degrees upward to create an upward draft. i run it off of my car battery jump box, and it can run for up to 6 hours. it cost me about $30 in materiel, and i have to say, it worked far better than i expected. 80% of the smoke is now channeled through the chimney, and the fire rages on start-up due to the forced suction of oxygen from the door opening . yes, it's unorthodox, but it works like a charm. the oven reaches cooking temperature in about 30 to 40 minutes. you are probably still going to bash me for this advise LOL.
                      Last edited by mhannawa; 09-28-2009, 08:07 PM. Reason: added text

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                      • #12
                        Re: Rear Chiminey

                        No bashing from me....you do what you gotta do to make it work! However (here comes some mild bashing) I personally think that one of the coolest part of building a WFO oven is how effecient you can make it using basic materials. I mean, this is a 2,000 year old design that works perfectly without electricity and fans. That is, if you build it right! of course...I've never had my oven up to temp in 30 minutes- which would be nice.
                        Check out my oven progress here: http://www.fornobravo.com/forum/phot...dex.php?u=4147

                        See ALL of my pictures here:
                        http://picasaweb.google.com/Brevenc/...OutdoorKitchen

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                        • #13
                          Re: Rear Chiminey

                          Ed

                          19b
                          I am in the process of building pizza oven now and would like to put a fireplace next to it. Does anyone think it is possible to join the two flues and go up in between them?
                          Flues may slope to join with other flues so as to discharge through a common flue, or to achieve the desired location of the chimney. The maximum allowable slope is 30 deg from vertical. When combining flues the main discharge flue should be sized for the maximum combined flow from the smaller flues. Combining flues of dissimilar systems or fuels. i.e., appliances and fireplaces, is not allowed by many building codes. Separate flues may be incorporated into one chimney so long as minimum wall thickness requirements are met and a full wythe of brick is laid between them and bonded to the chimney walls.

                          Check the link posted above (19B) I think that should answer all your questions....
                          Mark

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