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Inside or Out - 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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Inside or Out

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  • Inside or Out

    I've not been on the board as of late but my oven project is coming close to the start. But I would like some in put from folks already using thier ovens. Why do so many of the ovens go outside and why? What are the disavantages of an oven inside. We have built a pole barn and I would like to place the oven completely inside the barn for year round use and to sell productes for extra income for my early retirement years. There is already a class A stack up and thru the roof,concrete floor (6 inches thick in the area of the oven site)and perminent,electric,water and septic. I'm concernd about heat build up in the summer but I think an exhaust fan would help with that. I would like some feed back before I make a big mistake. Thanks Herb

  • #2
    Re: Inside or Out

    The primary reason people on this forum locate them outside is for code, safety and ease of construction reasons. It can be difficult for craftsmen with limited experience to construct these ovens to function well and meet code requirements in doors. Also if your smoke chamber and flue height and diameter ratios are not spot on to the oven size you will smoke up the structure very fast. My last thought on this is that these ovens take up a lot of room.

    But if you have the space, the flue, and the skills go for it!

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    • #3
      Re: Inside or Out

      Here are the three reasons people are hesitant to build ovens inside:

      1) Building code
      2) Building code
      3) Building code

      The enforcement of building code is entirely a local matter, so your mileage may vary, but generally speaking, if your oven is inside you have to pull a permit for resale or insurance reasons. There are also big fines if you don't, and get caught. Outdoor ovens generally fall within masonry barbeque regulations, but inside ones have to be built to masonry fireplace codes, including a lot of things like full, below frostline footers, clearance to combustibles, firestopping between floors, make-up air supply, and whatever else your building inspector may dream up on an off day. That's if he lets it go under the existing masonry fireplace code: he may decide it's non-conforming and you may have to get in a structural engineer. He may drag in the fire department. If he gets wind that you have a commercial use in mind, he will most likely get the health department in on the fun. You get the idea.

      That said, there are serious limitations to an outdoor oven. You don't always know whether it's going to rain when you plan a party, and there's a good six months of a year when it's not so nice outdoors.
      My geodesic oven project: part 1, part 2

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