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Chimney installation - 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 installation

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  • Chimney installation

    Hi all,

    I have built an oven for baking bread, wood fired. It all goes well so far.. but I have a problem with the smoke inside the oven. It's too much and the bread is kind of "smokie". I need a someone who knows about the smoke venting. where do I place the chimney? how do I manage to get the smoke out and not losing a great amount of heat? is it depends on the type of wood I am using?

    Thanks Shana Tova as well

  • #2
    Re: Chimney installation

    The conventional wisdom here is that you don't really vent the smoke, you burn it off. With bread baking you usually heat up the oven for a few hours until the dome burns clear (you can see the bricks, no soot on them anymore). This takes a big fire. Usually after 20-30 minutes of a big fire there is no more smoke - the oven gets hot, the combustion is more complete and clear gasses are released rather than smoke. Once the oven bricks are hot through and through, then the fire is allowed to die down and the coals are raked out. The oven is then allowed to moderate (let the temperature drop to your ideal baking temp, often 550-600 for baguette, a little lower for larger loafs). At this point the bread goes in to a clean oven - no smoke. There's lots of info about this in the forum and in the wood fired oven e-books, check out the one on bread baking.

    All this is information based on the usual ovens here - 'black' ovens where the fire and teh bread cook in the same chamber. I have little knowledge of design of white ovens as you are using. Sorry, I posted this, then read your other post. I'd be interested to know how you work this out. My guess is you still should use a bigger fire to get it to burn clear - then let the fire burn down to coals to maintain heat if needed. This presumes the oven draws well - if it doesn't draw well you will have poor oxygen supply to the fire and it will smoke.

    Last edited by maver; 09-14-2007, 07:07 AM. Reason: read your other post