web analytics
Indoor Corner Oven - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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

Indoor Corner Oven

  • Filter
  • Time
  • Show
Clear All
new posts

  • Indoor Corner Oven

    I am contemplating a corner build of a 36" oven.
    I have experience building rumford and kiva fireplaces. This is my first time for an oven. The corner already has a 6" clay chimney from a now abandoned stove. The exterior walls on the corner are 10" thick adobe.

    Will this flue be large enough? It actually measures 6.5 x 6.5. There really isn't anyway to go to an 8" flue and since the oven is indoors smoking out the door really isn't a good option.

    The second question deals with the location of the chimney since it is at the back of oven has anyone had experience either putting the chimney vent transition in the back instead of the front of the oven? Alternatively would it be feasible to run the chimney over the top of the dome, then tie it in to my existing chimney?

    The sketch shows where the chimney is. I will have to recess the adobes to make the stove fit as shown. Where recessed I will use a sheet insulation like mineral wool or insulfrax.


  • #2
    Re: Indoor Corner Oven

    I'd check with your local building dept. about the size of the chimney you need for the oven. They will eventually be the ones to sign off on you plans, so you need their blessing anyway. Most of us here use 6 inch chimneys for 36 inch domes, so you should be in the ball park.

    Regarding the chimney positioned at the back of the dome, there's been many many discussions of this configuration. I think the general consensus is that it is not the best way to go. Dmun will undoubtedly fill you in more on this, or you can search the forum for topics or posting similar to "chimney in the back", which might put you right into the midst of those discussions.

    It is possible to use two 30 degree bends in your front positioned chimney to angle it over the top of the dome and presumably capture your existing chimney, assuming that there is room for those angles and transverse sections between the top of the dome and your ceiling/chimney opening.

    Then again, I've been wrong before!
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



    • #3
      Re: Indoor Corner Oven

      Thanks for the quick reply. I have looked over the forum and found the squirrel chimney ovens. I am leaning more towards 2 30 deg angles. Does anyone have suggestions for dampering the chimney when the oven is not in use. Since this is an indoor oven the chimney can be a source of cold air into the room. I have used roof top dampers but they usually require a cable running through the chimney which with the angles may not work so well.

      Another question deals with the shape. Is there any issue with making the stove floor oval shaped instead of perfectly round?


      • #4
        Re: Indoor Corner Oven

        On your shape question -- I have an oval (Artigiano120) and it works great. Ovals are popular in pizzerias that want a lot of cooking space, without getting too wide. In fact, the two largest versions of our Modena commercial oven are also oval.

        Go for it.
        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Re: Indoor Corner Oven

          Amazing project....good luck!