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Length of the 'neck' of the oven. - Forno Bravo Forum: The Wood-Fired Oven Community



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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.
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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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Length of the 'neck' of the oven.

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  • Length of the 'neck' of the oven.

    Hello everyone.

    Just wanting to know if there are any special requirements that need to be considered when building the front 'neck' of the oven which has the chimney and front facade on it.

    I was thinking in the case of the fire drawing properly when burning.

    Any ideas?

  • #2
    Re: Length of the 'neck' of the oven.

    Actually you want to keep it as short as possible. It makes it easier to reach into the oven.
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    • #3
      Re: Length of the 'neck' of the oven.

      Les is probably right on this advice. His advice is just about the consensus on entries. I have not worked a shallow entry so I don't really know what "easy" is. Mine is quite deep, but I am able to work it without too much effort. That is with the short time that I have been cooking. I do have zero smoke issues, even at start up. In a few more months I should be able to recommend or, not recommend a deep entry.
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      • #4
        Re: Length of the 'neck' of the oven.

        The oven will draw just fine with no chimney, so the question is one of making it large enough to not impede the natural flow. The neck, per standard design constraints is to keep the angle at less than 45 degrees in the throat and smoke chamber, make the flue at least 15% of the area of the door, and maintain the 62-63% for the door VS oven height.