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

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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!

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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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