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Vent design - 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 design

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  • Vent design

    The question of vent design come up frequently. Here is a sticky posting that address some of those questions.

    There are two fundamental ways to build your vent, both of which are very common. There is no right or wrong:

    Open, where you attach a steel vent to your enclosure walls, frame it in, and leave the walls open. This method give a specific design look had has the advantage of leaving you a large, open oven landing.

    Closed, where you enclosure the vent sides with brick or a wall. The vent landing has it own entry arch (from any material). The method gives you a traditional look. If you want a larger work space in front of the oven, you can space the side walls wider than the oven opening; you can angle the walls outware, and you can build a second oven landing in front of the vent landing.

    You can build your walled-in vent in one of four ways:
    1. Build the entire assembly out of brick.
    2. Have a metal vent fabricated, and build it in with walls or bricks.
    3. Buy vent pieces from Forno Bravo.
    4. Cast your own vent pieces using refractory concrete.

    Hopefully the attached graphics help make this clear.
    James
    Last edited by james; 03-25-2007, 07:59 AM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Vent design

    It seems that access and visibility into the oven would be considerably better with the open vent (hung with no side walls) design. But would this design hold heat less well? It seems that the vent enclosure on the closed vent design would help minimize heat loss from the oven by direct radiation (?) and convection (by shielding the oven door from drafts). Is this one of those difficult design compromises, or are these issues not real?
    Doug

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