web analytics
Venting an indoor oven - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
See more
See less

Venting an indoor oven

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Venting an indoor oven

    I am planning to build a small pizza oven in my kitchen. The way I planned to vent it is through a chimney that used to vent the old coal/oil furnace in the basement. The chimney is currently unused. It is doubly lined in steel. Problem is, the chimney runs behind where the pizza oven will be. Can I place a diagonal angled extension onto the flue so I can vent it through the chimney? Any other ideas?

  • #2
    Re: Venting an indoor oven

    The old flue is more than likely galvanized steel, you need stainless steel fluing for a wood burner as the moisture and juices out of a wood burner eat the galvanized away in weeks.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

    Comment


    • #3
      Re: Venting an indoor oven

      Replace the flue like brickie says. Then you have a couple options.

      1. Talk to a local mason about the angles in a chimney allowed under your local building/fire codes. Depending on the location of the oven in relation to the flue, it may work.

      2. Do a search on a "squirrel tail oven". The Masonry Heater Association has one on its site from a past annual meeting. The squirrel tail has a vent in the front of the oven, but a "tunnel" is built on top of the dome that connects to a flue at the back of the oven.

      Comment

      Working...
      X