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Need design advice please - 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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Need design advice please

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  • Need design advice please

    I am moving into a new house and plan on building a 36" Pompei. I have been trolling FB site for years and last year I built a "temporary" barrel vault oven that worked but was awful at retaining heat due to all the gaps and minimum mortar used. What was great is that I was able to disassemble it in 25 minutes and move the bricks to the new house. What I need from the Forum today is some design advice. The house I am moving to has an outdoor BBQ/fireplace that I want to incorporate into the oven design. I was thinking to use it as the chimney for the oven. My question to you is: will convection still be efficient if I have air coming in the front AND exiting out the back, or will the hot air be lost through the chimney? If it is an acceptable installation option, where should I place the exhaust opening to the chimney, and any advice on how to join the pompei oven to the existing oven to be used as a chimney? Thank you for any advice.
    [IMG]
    _DSC3252 by erikschneider5, on Flickr[/IMG]

  • #2
    Re: Need design advice please

    seems like this got buried. I contemplated this same situation with a friend and concluded there is no way to encompass the existing chimney into a new WFO build.

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    • #3
      Re: Need design advice please

      I have seen ovens that use what is called a "beaver tail" chimney design - where the flue curves back over the top of the oven. You could probably rig something like that up to make it work. Aesthetics may be another issue - but I imagine you could probably use stucco to make it look pretty good

      http://www.fornobravo.com/forum/f9/b...one-14918.html
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      • #4
        Re: Need design advice please

        I had thought about that chimney design, but hadn't seen it done before, Thanks. I wonder if I can use metal exhaust pipe with bends to exit in chimney?

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        • #5
          Re: Need design advice please

          Please look to the huge 81" WFO build on this forum. That huge oven has a centered chimney like the oven you described.

          It works great (according the owner who's using it as a commercial oven!!)

          Kind regards,

          Erwin

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          • #6
            Re: Need design advice please

            Personally, I dont think it is a good idea. The chinmey located in the rear will create a huge draw of air from the fromt opening, across your fire and out the back.....I dont think you will capture and retain much heat in your oven plus you will burn through a lot of wood.

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            • #7
              Re: Need design advice please

              I do like the beavertail design however....make sure your chimney opening is exta-large to account for extra flow-losses.

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              • #8
                Re: Need design advice please

                Originally posted by jeeppiper View Post
                Personally, I dont think it is a good idea. The chinmey located in the rear will create a huge draw of air from the fromt opening, across your fire and out the back.....I dont think you will capture and retain much heat in your oven plus you will burn through a lot of wood.
                Do a google for beaver tail chimney, the flue exit is located at the front of the oven.
                The English language was invented by people who couldnt spell.

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