web analytics
Indirect heated brick oven - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Indirect heated brick oven

  • Filter
  • Time
  • Show
Clear All
new posts

  • Indirect heated brick oven

    I've been reading online about brick ovens that are heated indirectly by wood. From what I understand, they have a seperate chamber for firing that heats the oven area. How does this work exactly? Anyone have links or sites they have found that discuss this style of oven? I'm more into the bread side of the brick oven and would possibly like to have an indirect fired oven someday as I think baking with it would be much easier. Thanks.


  • #2
    White oven

    This is called a "white" oven as opposed to a "black" oven, where the fire is in the oven. This plan is used for commercial ovens where continuous firing is desired. There is also a white oven built in conjunction with a domestic masonry heater, but I can't find it offhand. They are considerably harder to build than the traditional brick oven, I don't think anyone here has tried it.

    A suggestion: Old fashioned wood and coal kitchen ranges are readily available for a couple of hundred dollars, they are engineered to route the flue gasses around the oven.

    One consideration: you don't have to clean a black oven. Everytime you fire it, the fire burns away any droppings or grease spots. It's like a self cleaning oven that has a cleaning cycle with every use.
    My geodesic oven project: part 1, part 2


    • #3
      Hey Ed,

      White ovens are for commercial bakeries. Alf can comment more, as he builds them, but these are beasts. Not something to put in your backyard -- rather something you could move into. You really don't want anything like this unless you want to start a serious commercial bakery.

      Here's a good photo of a white oven.


      Pizza Ovens
      Outdoor Fireplaces


      • #4
        There are many different designs of ovens that have evolved through time mainly due to the available building materials and the products the baker wants to bake. Most of the different designs of oven seem to follow geographical and cultural routes or themes; a good example is the roman oven and the tandoori oven. The roman oven baking leavened bread, roasting meats, casseroling and then the pizza, generally using wood. The tandoori oven baking snack type flat breads, cooking skewered meats etc often using animal dung and as a fuel.

        True indirect or white ovens have a completely separate firing chamber or box and flueing system from the baking oven. Today these ovens are generally used in the commercial baking world where a lower and more consistent temperature is required for the baked product. They often have a rotary hearth as in the image below.

        In domestic situations often the oven was part of a masonry heater. I think these brick ovens sort of died away due to the maintenance that had to be carried out on their flue ways and the amount of fuel they used, the ovens being replace by the more modern metal or cart iron kitchen range or grate.

        The ovens that we build for the commercial sector arenít white ovens as James mentioned but are low arched barrel vault ovens with an independent firebox or furnace under the ovens hearth. The fire is burned in a specific way in the furnace so that the flame can enter the oven through a hole in the hearth and be directed and thrown down the oven to heat the brickwork of the oven.

        One of the aims of this forum is to make building ovens easer and simpler, in my view for normal domestic use stick with the simple tried and tested ovens that work well. Donít make it complicated just make it fun.

        Attached Files
        Last edited by Alf; 11-08-2006, 03:47 PM.