web analytics
O2 starvation - Forno Bravo Forum: The Wood-Fired Oven Community



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

O2 starvation

  • Filter
  • Time
  • Show
Clear All
new posts

  • O2 starvation

    Is there any point in making a small hole at the back of a barrel oven to help with oxygen supply? Wouldn't it make the oven more efficient with less drawing of O2 from the front? I would appreciate any input, thanks.

  • #2
    Re: O2 starvation

    Hey Colin,

    I don't think you should do that. Your oven should fall into a nice pattern where it breathes air in through the bottom of the oven opening, combusts the fire and swirls around inside the oven, and exhausts through the upper half of the open. It's pretty cool to watch an oven burn and breath.

    Have you had a good fire, where the oven is hot -- and new wood that you add combusts very easily, and you can see the flame and air flow pattern? That's what you are shooting for.

    Bigger fires? Longer fires? Drier wood? Thinner wood? You want to shoot for very good combustion.
    Last edited by james; 05-15-2007, 01:40 PM.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: O2 starvation


      Mine is a barrel vault bread oven, and I'd say it is definitely a no-no to go drilling holes in the back. You won't improve draft, rather it will be impeded. Once the oven goes white, you're looking for a plasma effect from your fire, with nothing but clear gasses coming from the chimney. I can't stress enough that your wood should be well seasoned hardwood. Sure, you can start the firing with softwood, but to get the BTUs you need, the harder and drier the better.

      "Made are tools, and born are hands"--William Blake, 1757-1827


      • #4
        Re: O2 starvation

        Thanks guys, that answers it for me! My fire does exactly what you described, so I'm quite pleased with that.