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Landing sizes - 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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Landing sizes

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  • Landing sizes

    I plan to leave 12" of landing between the oven opening and the front of the vent ('oven landing'), and 12" of landing from the vent to the front of the stand for food prep ('vent landing'). Does this sound right? Since the FB plans call for a 4" vent landing, will 12" much landing make it hard to reach into the oven? (I hope I have my landing terms correct.)
    Here's mine:

  • #2
    Re: Landing sizes

    The deeper your vent area, the further in you have to reach and this makes it more difficult to reach inside the oven. The downside about a shallow entry is that if the vent and flue are inadequate you are more likely to get smoke out the front. I believe with a well designed flue entry you can have a shallow without problems. Mine is only 5" deep, or 8" if you count the thickness of the outer decorative arch and I don't have smoke stains on the outer arch.
    Kindled with zeal and fired with passion.


    • #3
      Re: Landing sizes


      I have 12 inches to the entry and 20 inches from there to the interior of the dome. My oven is 42 inches and there is no problem cooking, cleaning, or looking. You will be good.
      Check out my pictures here:

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


      • #4
        Re: Landing sizes

        Originally posted by Les View Post

        I have 12 inches to the entry and 20 inches from there to the interior of the dome. My oven is 42 inches and there is no problem cooking, cleaning, or looking. You will be good.
        Thank's for that Les,
        You just gave me a little boost of confidence for what I have going on my build .
        joe watson

        "A year from now, you will wish that you had started today "

        My Build
        My Picasa Web Album


        • #5
          Re: Landing sizes

          An important issue.

          I suggest you mock it up with cardboard and try out various combinations and see what works for you.

          Personalty I like a variable or angled landing depth. Best of both worlds - you can get close to the oven and still have a nice working landing. My depth to the floor varies from 11 inches to 50 inches.

          Last edited by Neil2; 08-04-2012, 10:23 AM.