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Chimney Questions & ID - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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Chimney Questions & ID

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  • Chimney Questions & ID

    Can anyone ID the WFO upper right corner of page 58 of the Pompeii pdf. I am not sure if they later enclosed it but would love to see some better quality pics.

    Can you build a strictly masonry chimney instead of going to the expense of double stainless steel pipes etc? Or do you have to do the 'liner' (clay or steel) regardless?

    Seems to me in the olden days they used to just use brick. Even many of the earthen ovens just let the smoke roll out the front. I suppose this probably isn't as efficient as having a chimney.

    Looking to build out in the least expensive way that is still safe and works well.



  • #2
    Re: Chimney Questions & ID

    You can do it either way, but using a flue liner is preferred. My oven chimney is lined, the BBQ next to it is not.


    • #3
      Re: Chimney Questions & ID

      Refractory flue tile is so cheap, it would be foolish to build a chimney without it. The lower part of the chimney gets VERY hot, and if you were to build an entirely brick one, at least the first foot or two should be made out of firebrick, which eliminates any cost savings over the lined chimney.

      One of the main advantages of lining the chimney is the air gap between the flue tile and the masonry. This effectively insulates the chimney so it's fine to use regular brick and mortar on the chimney structure.
      My geodesic oven project: part 1, part 2


      • #4
        Re: Chimney Questions & ID

        Thanks guys, I think I am clear on the topic now.

        Now who can Id that WFO for me? :-)

        Tscarborough, cool grill. After seeing your photos, I tracked down the manufacturer, and the grill is quite reasonably priced compared to drop in gas grills etc. I bet the steak tastes better too! Any reason you vented it with a chimney? The pdf says something about better draft across the coals if you put a chimney in. Do you already have a thread on your grill somewhere? Didn't see it in the 'grill' forum.



        • #5
          Re: Chimney Questions & ID

          The main reason I did it was to keep the smoke out of my face. It does provide a nice cross draft on the grill. There are some pictures of the install here:


          I decided to do it after the fact.