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Vent started - 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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Vent started

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  • Vent started

    Made good progress on getting the vent in place this weekend. I found a 8"x12" ceramic liner in the area which will sit atop the base pictured below in a sleve yet to be built. The vent opening stretches the entire width of the arch and needed to be reduced to the size of the liner, otherwise I could have done with a whole lot less cuts.

    Jim

  • #2
    Re: Vent started

    Hi Jim,

    A suggestion, why not post the pictures of your cuts in the photo gallery, too. They show the cuts you made so well. I'm sure future oven builders will be interested to see them, and its sometimes easier to find things in the gallery that burried in among the threads here...

    Frances
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

    Comment


    • #3
      Re: Vent started

      Beautiful vent, Jim. I absolutely love the detail of your entry and arch.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

      Comment


      • #4
        Re: Vent started

        Beautiful flared opening. I wish I would have thought of that!
        Wade Lively

        Comment


        • #5
          Re: Vent started

          Thanks folk!
          And I will get the photos posted in the photo gallery this evening.

          Jim

          Comment


          • #6
            Re: Vent started

            Yes,

            Very nice indeed.

            Good work!
            My thread:
            http://www.fornobravo.com/forum/f8/d...ress-2476.html
            My costs:
            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
            My pics:
            http://picasaweb.google.com/dawatsonator

            Comment


            • #7
              Re: Vent started

              We're all 100% agreed. Fabulous work!
              GJBingham
              -----------------------------------
              Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

              -

              Comment


              • #8
                Re: Vent started

                Thanks all, as important as your guidance, the support keeps me going though these cold Wisconsin nights!

                Jim

                Comment


                • #9
                  Re: Vent started

                  Just saw the vent and it's unanimous! If that's not the best of the month, I can't wait to see what is. That looks really nice, Jim. Very clean and neat.

                  dusty

                  Comment


                  • #10
                    Re: Vent started

                    Another thing I want to copy, SORRY, but there is so many insperations on this forum. But I'm getting way ahead of myself, tomorrow I'm putting the stand up - hopefully it's not raining. I'm wondering how much room from the 42" circle to build out the floor? 12"
                    RCLake

                    "It's time to go Vertical"
                    Oven Thread

                    Comment


                    • #11
                      Re: Vent started

                      "This forum automatically moves one from a 'serf' to a 'peasant'. That's
                      I'm not sure I want to get to the next level, that mixing concrete is no fun.
                      RCLake

                      "It's time to go Vertical"
                      Oven Thread

                      Comment


                      • #12
                        Re: Vent started

                        Only in english is "peasant" derogatory. It comes from the French paysan(ne), or someone from the countryside. What we know as a farmer. The US press is fond of calling our local country people "farmers" and those in other countries "peasants". If a reporter were to write that the US political process is held hostage to the interests of the peasantry, he'd be linched.
                        My geodesic oven project: part 1, part 2

                        Comment


                        • #13
                          Re: Vent started

                          This link will take you to drawings for the arch, the floor space from back of arch to front of oven is 14.5", because the back of the arch was trimmed to conform to the dome curve and the front of the floor extends one inche beyond the arch. The 11.5" illustrated is from the front of where the door will be to the front of the arch.

                          http://www.fornobravo.com/forum/atta...alled-arch.jpg

                          Happy building!

                          Jim




                          Originally posted by RCLake View Post
                          Another thing I want to copy, SORRY, but there is so many insperations on this forum. But I'm getting way ahead of myself, tomorrow I'm putting the stand up - hopefully it's not raining. I'm wondering how much room from the 42" circle to build out the floor? 12"

                          Comment


                          • #14
                            Re: Vent started

                            Jim

                            Your arch drawing looks lovely.

                            I would just comment, that you may want to consider an alteration. The arch will be stronger if the bricks are cut to taper and the mortar joints kept to a minimum. The idea being that it will be freestanding on it own, even if the mortar fails.
                            Wade Lively

                            Comment


                            • #15
                              Re: Vent started

                              Originally posted by wlively View Post
                              The arch will be stronger if the bricks are cut to taper and the mortar joints kept to a minimum.
                              This is a very good idea. I'm learning the hard way.
                              Ken H. - Kentucky
                              42" Pompeii

                              Pompeii Oven Construction Video Updated!

                              Oven Thread ... Enclosure Thread
                              Cost Spreadsheet ... Picasa Web Album

                              Comment

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