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Oven Door Design - 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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Oven Door Design

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  • Oven Door Design

    The draft door is similar to your Weber® grill where you choke down the fire but not snuff it out. It reduces the inlet size to a hole about 80% your door width and about 2 to 3 inches in height. You still need to vent the burnt gases so it is tilted into the flue. Thus it helps if your "tunnel" to the oven proper was built square. Don't worry if it is not as this is not a "snug" fit. I don't remember if CanuckJim's had a handle on it - I don’t think it did as I remember it clanging down to the ground and a sharp warning that it was Hot - yeah you could see the tempering that it underwent. It could be fit with a handle but you would need to isolate it, as best as possible, from the surrounding metal.

    Attached are a few drawings of what was fabricated.

    The following is from another thread from CanuckJim but is salient to this thread,

    My draft door used to have a very handsome handle, and a wooden backing, but I neglected to isolate them properly, and they were incinerated. These things get HOT. For the metal, I went to Home Depot and got a small sheet of galvanized roofing metal, cut it and bent it to size. JE's right, it doesn't have to be a snug fit, just enough blockage to control the draft. My draft door has a lower opening of and inch and a half. Other ovens might require more. It would be an idea to make the door out of a single sheet, then add bent, adjustable legs so the vent size can be varied until the proper opening is determined.

    In place, the draft door makes my chimney huff like the proverbial locomotive on steroids. The heat of the fire is drastically increased and burn times are shortened. The draft door is particularly useful in winter, when quick, high heat is required.

    Nice drawings, JE, and suitable commentary. Do NOT give up your day job !

    Last edited by jengineer; 06-16-2006, 06:41 AM. Reason: notes from Jim

  • #2
    Re: Oven Door Design

    thanks for the idea and attached drawing.
    Who Dat?

    Tu Dat

    If you feel lost with building your WFO, just pray to St. Stephen who is the patron saint of bricklayers.