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Launching area, vent and chimney. - 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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Launching area, vent and chimney.

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  • Launching area, vent and chimney.

    I had received a private mail asking me by pictures about the vent and chimney construction.
    This is a question that came and goes from time to time and with little information about it.
    I am opening this thread just to post a step-by-step process pictures.
    If the moderator think that there are too much space consumed or that could be better move to another thread or any correction is necessary, please be free to modify.
    I hope this help.


  • #2
    Re: Launching area, vent and chimney.

    More pictures...


    • #3
      Re: Launching area, vent and chimney.

      And more pictures...


      • #4
        Re: Launching area, vent and chimney.

        And more five pics...


        • #5
          Re: Launching area, vent and chimney.

          and another five coming...


          • #6
            Re: Launching area, vent and chimney.

            and again...


            • #7
              Re: Launching area, vent and chimney.

              even more!!!
              Happily, the last ones, with the final result.
              There are some intermediary ones thar were not incorporated. If somebody needs some explanation, please contact me.



              • #8
                Re: Launching area, vent and chimney.

                I really like your entry arch. I wish we could get those radius bricks here in the US.

                One clarification for US newcomers: Refractory flue tile in the US is almost always square or rectangular. Round tile is drain tile, and will not hold up to flue temperatures. This is not true in other countries, particularly in Europe.
                My geodesic oven project: part 1, part 2


                • #9
                  Re: Launching area, vent and chimney.


                  Those are normal red bricks, not refractory ones.
                  We do not expect to storage temperature along the vent area and chimney.
                  The normal bricks could work with high temperatures without damage.
                  I use to fill a temperature spreadsheet of sensible parts of the oven (hearth, dome, isolation and so on). At the moment when the fire is roaring and has big flames, the temperature in the chimney entry goes higher than 1000°F. This temperature never had affected the entry brick appearance.
                  The normal rectangular bricks are easily worked with a combination of gross (to devastate) and fine (to finishing) sandpaper, when wet.
                  There is a little effort to round a corner if the brick is well embedded.
                  If you could see in the last picture or in older pictures of the finished oven in another thread, you could notice that all the corners of the walls of the oven ‘table’ are rounded. This work take me not more that a half an hour.