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Help on vent size - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Help on vent size

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  • Help on vent size

    My oven is finished with a vent opening 15" in depth from the circumference of the oven to the outside brick on the vent entrance. When I lit a small curing some of the smoke came out the 8" chimney, but most of it by-passed the chimney and came out of the entrance. When I placed a piece of lumber over the top half of the entrance then the smoke all went up through the chimney.

    I am thinking of adding another brick (so 2 1/2" to make the total 17 1/2") to the entrance way to add depth to the vent. Does anyone have a reaction to this idea, negative or positive? I would appreciate anyone's input.
    Ciao for now,
    Davy

  • #2
    I think a couple of things are going on. First, your oven is still damp, so all bets are off on how it will behave in the long run. Your fires won't be hot for a while, which will result in a little more smoke. Also, your vent area isn't getting hot, and isn't drawing yet. That will also come in time.

    Last, there will always be a little unruly smoke when you first fire the oven, which goes away in a minute or two as the oven heats up. But in general, brick ovens burn so hot that there is little smoke after they have heated up -- mostly you will just see hot air sucking up the vent when you are up to heat.

    I used to look across the yard at the Casa oven at our old house, and I could tell how the fire was going by seeing the hot wavy lines above the chimney. I got to where I didn't even have to walk over to look.

    If you think that an 8" round chimney will draw a 42" oven, I think your 15" vent volume seems safe.

    Anybody not agree with that?
    James
    Pizza Ovens
    Outdoor Fireplaces

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