web analytics
flue, from back or front? - Forno Bravo Forum: The Wood-Fired Oven Community



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!

Forno Bravo
See more
See less

flue, from back or front?

  • Filter
  • Time
  • Show
Clear All
new posts

  • flue, from back or front?

    hey i was just wondering what the difference is in running the flue/chimney from either the oven opening or the back/top of the oven?

  • #2
    Re: flue, from back or front?

    By running the flue from between the two arches, cold air will pull through the door. Then it will heat up the oven as it circulates under the inside of the dome, and then exit through the flue.

    If you put the flue over the middle, the cold air will pull in, but exit before fully heating your oven. It's much harder to reach pizza temps, not sure if you would hit pizza temps at all.
    My thread:
    My costs:
    My pics:


    • #3
      Re: flue, from back or front?

      You can hit pizza temps with the flu off the top of the dome but figure 2-3x as much wood use (my dad's oven is built this way).


      • #4
        Re: flue, from back or front?

        You can angle the flue liner back along the dome to the very top...most building codes won't allow sharper than 30 degree angle in flue but I think you could swing that without much trouble. You could even contstuct that lower angled portion using firebrick as opposed to terra cotta or steel. I would recommend widening the throat from 5 or 6 inches to 8 or 9 inches to lessen the amount of smoke that might sneak out of the outer doorway during firing. Do a search for "squirrel tail oven" and you might see some examples of how you would do it...the Amish used to do it that way.
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch