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one door or two???? - 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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one door or two????

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  • one door or two????

    Hey Guys,
    I'm of the mind that I should have two doors. The outer one should have
    the vents to control the airflow to the fire and the inner one for retained
    heat cooking.
    Having two doors only means that I need to plan ahead with the tunnel,
    the trouble of making an extra door and an extra, smaller arch.
    Question is, is it worth it?

    Thanks

  • #2
    Re: one door or two????

    An the two doors are generaaly of different material. Look for photos of CanuckJim, Marcel and possibly the gallery. The outer door has a small vent in the bottom to allow draft air for the active fire. It needs to be of cast iron or sheet metal - Not Aluminium. The vent is generally 2 to 3 inches in height or with a slide mechanism for variable vent and generall runs the the horisontal length of the door. As Jim puts it it will huff and puff like a steam locomotive but there will be no visible smoke out of the stack due to the complte combustion of the fuel source.

    The 2nd door need to fit inside the tunnel to close off the cooking portion of the oven and stop the escaping hot air. A very thick plank of hard wood could be used but it will singe and the oils will cook off with time. Most builders have used some fort of sandwiched insulated door i.e. a steel layer, a layer of insulation and a layer of either more steel or wood and of course a couple of handles.

    I am wonderiong if it would be feasible to make a a door using the FB mix about 1/4 inch thick on some of the ISOL board faced with a decorative front and handle. Use the high temp glue to fix the ISOL to the front piece.

    Sorry really didn't give you the short answer - Yes it will be worth the effort if you are planning on retined heat cooking.

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