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Black 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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Black smoke...

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  • Black smoke...

    I am using my brick oven for a year now. Being a scout for over 30 years now I have the feeling that I am really capable of making a good fire. However, still at each reloading with 1 or many logs; after a few minutes a thick, black, smoke arises from my chimney. The smoke slowly dissapears after a minute or 5; to return at the next reloading.

    This clearly indicates incomplete combustion, but I am not so sure what to do about it. Should I change chimney or oven-opening sizes?

    Some pictures added below to give you a feeling of my oven.

    Cheers,
    Chris


  • #2
    Re: Black smoke...

    Hi Chris,

    Welcome to the forum, what kind of wood are you using?
    My rustic oven;
    http://www.fornobravo.com/forum/f8/p...oven-6770.html
    sigpic

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    • #3
      Re: Black smoke...

      It culd be the crosote burning off. Look inside before you start and you will see that the bricks are blackened. You know when you have reached high temperatures when all the black gets burned off leaving a "white" oven (actually brick coloured).

      Comment


      • #4
        Re: Black smoke...

        my first thought was "what wood"

        second is, are you putting a door in front of the fire before its complete burned down? That would also result in incomplete combustion.

        Or maybe not enough insulation or thermal mass?
        Charles

        Here's a link to my oven pics thread http://www.fornobravo.com/forum/f21/...oker-7856.html

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