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Chimney design ? - Forno Bravo Forum: The Wood-Fired Oven Community



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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Chimney design ?

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  • Chimney design ?

    Hi, all.

    Now that I finished the foundations and the base I am ready to start with the real work...
    I'm designing my oven and wanted to learn about chimney design.
    how high should it be?
    where should it be located? (how far from the opening?)
    what should be the internal diameter?

    Please help.

    My oven will be (if everything goes well...):
    dome style.
    floor internal diameter 70cm (27.5 inch)
    internal height 30 cm (11.8 inch)


  • #2
    Re: Chimney design ?

    First, there are two approaches to flue/vent design.
    1. Sized so that all the smoke, even during start up, goes up the vent.
    2. Sized so that the fumes/smoke during cooking go up the flue (and not in your face) but the initial start up smoke may go out the front of the oven

    In my opinion, you are never going to guarantee that #1 will never happen. You may get a load of particularity smokey fuel. I would go with #2. For a 40 inch elliptical pompey if find my 7 inch diameter by 18 inch high vent perfectly adequate. Mine is immediately (1 inch or so) outside the oven opening.


    • #3
      Re: Chimney design ?

      Thanks for that info.
      another question, please.
      is your chimney isolated? all the way up?



      • #4
        Re: Chimney design ?

        another question, please. is your chimney isolated? all the way up?
        Do you mean insulated? If you use a commercial chimney system, yes, they are insulated. If you build a traditional masonry chimney, there is only an airspace between the flue tile and the surrounding masonry. Many of us insulated the entry and the transition to the flue, to prevent heat loss, but it's not at all mandatory.
        My geodesic oven project: part 1, part 2


        • #5
          Re: Chimney design ?

          "is your chimney isolated? all the way up?"

          Yes. Insulated (double wall) all the way up.