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Chimney/Flue Construction Tips - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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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/Flue Construction Tips

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  • Chimney/Flue Construction Tips

    I have my design complete except I am confused how to best make the transition between the entry arch opening (rectangular) to the round terra cotta chimney. I am building a 42" brick Igloo style oven. The instructions call for a 8" ID flue so I assume I need to match the rectangular cross sectional area to the 8" cross sectional area, but how do I make the transition and how do I secure the chimney? Would anyone advise to build a rectangular chimney out of bricks. Or, maybe a removable metal flue? I have ZERO masonry experience so I don't know what to watch out for (structural and thermal considerations). Any advice would be greatly appreciated. I am sure others have had this problem as well, so if I missed a post, please point me in the right direction.

    Thanks!
    -Ralph

  • #2
    Re: Chimney/Flue Construction Tips

    It will all depend on the materials you will use. I would look at the photo gallery in the vent/chimney section to get some ideas of how you want to do it. Every one does it differently, that's the fun part. It will all depend on the exterior finish. Good Luck.

    Mike

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    • #3
      Re: Chimney/Flue Construction Tips

      Hi Ralph,
      I am building a 42" enclosed oven so things will look different from the outside but the connections and flue design should still be close. I am not sure if 8" round clay is big enough for the flue. I am sure that 8" rectangle with a funnel of 14"*8" does a great job. The funnel was made by cutting two 8" flue pipes at an angle an then mortaring them together. I would up with a rectangular vent base and then a square 8" flue. Look at some of my pics
      http://www.fornobravo.com/forum/8/im...tml#post118696
      http://www.fornobravo.com/forum/8/im...tml#post118162
      There are other builds that have done a better job than I did, Pizza Bob and Dino come to mind quickly, although they used duravent pipe. They still did a great job on the vent transition.
      Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
      Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
      Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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