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Chimney or no chimney? Pros and cons? - 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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Chimney or no chimney? Pros and cons?

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  • Chimney or no chimney? Pros and cons?

    I plan to buy a Forno Bravo oven but am wondering which are better, ovens with chimneys or those without?

    I see some Forno Bravo ovents include a chimney while others do not. Does the chimney take away from the convection cooking? What produces better cooking results? What are the pros and cons?

    Thanks for any feedback

  • #2
    Re: Chimney or no chimney? Pros and cons?

    Hello PDN,

    All Italian brick ovens have some sort of vent and chimney directly above the oven opening -- though there are couple of different ways of implementing it. For example, the Casa oven has the vent walls cast along with the oven dome, and you attach a vent piece on top of the vent walls, which connects to the chimney system. The Artigiano oven does not have built-in vent walls, and it uses a steel vent that you attach to the oven enclosure and connect to the chimney. The Premio (and Ristorante) ovens have a separate decorative arch/landing, where the vent is built in. There is a round opening at the top of the arch that connects to the chimney system. Each venting approach works well, so it comes more down to which oven works best for you (not the venting system). The Casa ovens are the most cost-effective and space effective, the Artigiano is seriously cool and is hand made, and the Premio has nice features and the good-looking arch/landing set. They all cook great, so I think the trade-offs tend to be more practical and visual.

    Have you take an look at the Oven Selection wizard we put together? It walks users through the ovens selection process using a Q&A.


    Hope this helps.
    Last edited by james; 05-24-2007, 05:59 AM.
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