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chimney eating fumes? - 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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chimney eating fumes?

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  • chimney eating fumes?

    Have those of you with an igloo shape who've left your pipe bare also left it so you can replace the pipe? I can't tell from any of the pictures I've looked at- in some, it looks as though the stucco comes up over the transition from plate to pipe, and I can't tell whether that makes replacement impossible.

    I'm a bit unclear as well on the effect the fumes/acids have on the stainless double wall pipe and plate. Will they eat that too eventually, or is that just a problem with the regular single wall stove pipe? And really, how fast would it happen, anyway?

    No matter where I get my parts, it's a substantial amount of money, so I'm trying to figure out whether a chimney pot would be better at this point or not! Of course, I'm also not sure my arch can hold one up... (I always have those doubts, you know, no matter how good it looks at the moment!)
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

  • #2
    Re: chimney eating fumes?

    I used a single walled 8 inch piece and a metal transition.
    I covered it with chicken wire and coated that with high heat mortar, vermcrete, and stucco.

    So far so good, but it hasn't been to long... I guess if the pipe corrodes I will still have a hole .... Not sure how strong it will be...

    It does have a few hairline cracks in the stucco.
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

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    • #3
      Re: chimney eating fumes?

      Depending on your chimney void, it it easy to fold up a bit of stainless steel into a inverted funnel with a rim of steel on top to take a section of flue. Mine is the picture attached and I am building one for hendo's oven which will then complete the oven itself, only the enclosure and roof to go. Very quick, easy, cheap and a breeze to replace the flue(s).
      Mine, I have 3 flues rising 10 feet, just been sitting there for 12 months without screwing together, ot stabilised. I can just go up to it and dismantle or replace it in a minute or so but don't expect that for at least 10 years. My flue pipes are only galvanised steel as stainless once it gets hot from welding or a good fire will rust just as quickly as a steel flue. Stainless steel must be 'passivated' with very strong acids (hydroflouric, hydrochloric and nitric acids) to eat off all the oxide scale caused through the heating process.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neillís Pompeiii #1
      http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
      Neillís kitchen underway
      http://www.fornobravo.com/forum/f35/...rway-4591.html

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