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Construction at high altitude - 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!

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Construction at high altitude

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  • Construction at high altitude

    Does any one know of any changes necessary to compensate for high altitude, I will be building a low dome at about 2800 meters altitude ( 9100 feet ) .
    And Im concern if the thin air will affect the burning ability of the oven .
    Should I change the .063 ration for the door.
    Or feed air to the oven.

    thank you

  • #2
    Re: Construction at high altitude

    I've seen forest fires burn at that elevation - fire is pretty adaptable.
    Check out my pictures here:

    If at first you don't succeed... Skydiving isn't for you.


    • #3
      Re: Construction at high altitude

      For high altitude ovens I would follow the basic design, including the 63% ratio. About the only thing I would consider modifying is extending the vent/chimney higher as is done for wood stoves at higher altitudes.