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50" oven vent size - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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50" oven vent size

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  • 50" oven vent size

    Anyone know if an oven larger than 42" internal requires a larger vent? Mine is 50" internal. Just curious if I should go with an 8" vent as opposed to a 6"?

    Also, is there any product that can be laid out over the firebricks to make a smooth surface that will stand the heat and not crack or spall? I kind of doubt it as I haven't seen anyone doing this but thought I'd ask just in case (as I am at the floor stage now).

    As always any info. provided would be greatly appreciated. Thanks to all who post.

    Mongo

  • #2
    Re: 50" oven vent size

    Originally posted by Mongo View Post
    Anyone know if an oven larger than 42" internal requires a larger vent? Mine is 50" internal. Just curious if I should go with an 8" vent as opposed to a 6"?
    I'm using an eight inch square for a 36. I'd be concerned about a six inch vent on that big an oven. From the Pompeii plans:

    The following table outlines the internal diameter of the chimney for the different oven sizes:

    Oven Size Chimney Diameter
    32" - 36" - 8"
    40"+ - 10"


    Also, is there any product that can be laid out over the firebricks to make a smooth surface that will stand the heat and not crack or spall? I kind of doubt it as I haven't seen anyone doing this but thought I'd ask just in case (as I am at the floor stage now).
    I don't think there's a need for anything like this. Your firebrick floor should be smooth enough for any cooking need, and any high spot can be lapped off with a cut firebrick fragment. Do this sparingly: the factory "skin" is considerably harder than the inside of the bricks.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: 50" oven vent size

      Oh so you are saying I have to read the instructions now??? Missed that little chart. I still can't grasp though how the rectangular opening converts to an 8" internal pipe? In other words how big does my rectangle opening have to be for the vent - 6 x 10 inches will still do it? Then do these pipes come with adapters or will I have to build a concrete or steel adapter or? Damnit I'm a cook not a mason haha.

      You are right about the floor. The newbie in me was worried, but not that it's laid it doesn't catch on the peel at all so no problems there like you say.

      Thanks for the info.

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      • #4
        Re: 50" oven vent size

        Considering that this is your restaurant oven...I assume...you might want to have a wider than 6 inches...8 inches should make pretty sure that no smoke gets beyond your outer opening. You should check some of dmun's posts...I think he made the throat for his oven cutting from two larger clay flue liners. There are a lot of options for stepping down to the 8 inch pipe.
        Best
        Dutch
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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