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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!
Thankyou so much for the info.What size and design oven did you match the 6" flue kit to.Everyone seems to be running 8' flues even on a 36" domes.From my point of veiw you will always have initial smoking when you light up but the name of the game is to keep the heat.This can vary even when you follow the formula 60.8 to 63% of internal dome height because everone may want a different opening width.I'm an old bricky and so was my father and the formula for a fireplace flue is 1/7 of the fireplace opening.I'm going to run a 6" and am sure it will suit my 38" diameter design my friend is running similar and very happy anyway happy pizza partys for the future.Bricks
I have built a 1020mm wide dome and 510mm high. Approximately 40in wide and 2Oin internal height. My door opening is 63% of the internal dome. Dome was built using refactory bricks, 50mm (2in) of fire blanket, 125mm (5in) of vermiculite, and then a plaster cap. I have used a 150mm (6in) flue. There is a bit of smoke on start up. Once the oven starts to warm up the smoke disappears up the flue.
I am considering making a glass door for the outside of the flue camber with a 100mm (4in) gap left of the bottom to allow the oven to draw and force the smoke up the flue. I need to keep firing the oven and experiment a bit more first.
Sounds like you have one of the best insulated ovens around I'm probably going to run 60mm of 135 denscrete with ss needles, 75mm of blanket followed up with 25mm of Vermiculite/Fondue mix then maybe 15mm render although i may veneer the entire oven in stone.The glass door sounds great.One thing to take into account would be the heat loss with glass as opposed to building a door out of steel that would be filled with a cut to size piece of 40mm calcium silicate board then sealed or as I have done in firework jobs fill it with vermiculite concrete.Any way its all a learning curve.
With a glass door the radiant heat may make the door handle very hot.
The glass door would be hinged and on the outer edge of the chimney chamber. I have a plug style door for the inner door ie the entrance to the dome. Still thinking about it. The advantage that I can see is that the smoke would be forced up the flue. My oven adjoins our pergola and if possible I'd like to stop the smoke on start up entering it.