#11  
Old 01-31-2009, 07:58 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Welcome to the new Forno Bravo Forum

Isn't soot just condensing of smoke and creosote buildup in the chimney?
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
  #12  
Old 01-31-2009, 01:09 PM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Welcome to the new Forno Bravo Forum

Xjim:

Per Wiki: Soot (IPA: /ˈsʊt/) is a general term that refers to the black, impure carbon particles resulting from the incomplete combustion of a hydrocarbon. It is more properly restricted to the product of the gas-phase combustion process but is commonly extended to include the residual pyrolyzed fuel particles such as cenospheres, charred wood, petroleum coke, etc. that may become airborne during pyrolysis and which are more properly identified as cokes or chars. The gas-phase soots contain polycyclic aromatic hydrocarbons (PAHs).[1] The PAHs in soot are known mutagens and probable human carcinogens.[2] They are classified as a "known human carcinogen" by the International Agency for Research on Cancer (IARC).[3]

(I think I feel sick)
George
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-
Reply With Quote
  #13  
Old 02-01-2009, 10:18 AM
Serf
 
Join Date: Jan 2009
Location: massachusetts
Posts: 9
Default Re: Welcome to the new Forno Bravo Forum

Thank you. My oven is only a few months old. The fan was put on right away. I put some pictures on the forum so you coul see the outside design. I gues I will try leaving a window open for more air but I think the problem could be the flue is too short. My oven only gets half white even when I heat it up for 2 hours.
Reply With Quote
  #14  
Old 02-01-2009, 10:21 AM
Serf
 
Join Date: Jan 2009
Location: massachusetts
Posts: 9
Default Re: Welcome to the new Forno Bravo Forum

the pictures are under the catagory Chimney and vents
Reply With Quote
  #15  
Old 02-01-2009, 01:57 PM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: Welcome to the new Forno Bravo Forum

Does your vent and flue wrap from the front over the top and out the back? Or is your vent and flue located at the back of your dome? If it's at the back, that may be the problem.

Can we see some pictures of the inside?
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 02-01-2009, 06:46 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Welcome to the new Forno Bravo Forum

Quote:
I guess I will try leaving a window open for more air but I think the problem could be the flue is too short.
Many outdoor ovens only have the shortest stub of a chimney, and after the first puff of smoke upon startup they draw just fine.

I think your oven is starved for air. Do you have a Carbon Monoxide detector? This is not an idle question...
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #17  
Old 02-01-2009, 08:53 PM
Serf
 
Join Date: Jan 2009
Location: massachusetts
Posts: 9
Default Re: Welcome to the new Forno Bravo Forum

My vent and flue are in the front (located in what is called the breach). It slants back and then runs straight up and out of the roof of the enclosure that was built around the oven. There are pictures of it on the Photos under"" Vents and Chimneys. I do not have a carbon monoxide detector in my kitchen but one in my mud room near my garage door. Should I put one in my kitchen also. Now I am getting worried.
Reply With Quote
  #18  
Old 02-04-2009, 01:56 PM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default Re: Welcome to the new Forno Bravo Forum

No one has touch the two comments:
Also my oven does not get totally white inside after 2 hours of heating.

How much insulation do you have? You should have a subtantial amount either vermiculite concrete mix or 2 inches of insulating board (not the fluffy stuff) under the floor of the oven. In addition you should either have commercial grade insulation (not the stuff you get at Home Despot) 2 inches surrounding the oven or a heavy load of loose vermiculite/perlite surrounding the oven. Without proper insulation it will take a long time and a lot of wood to get the oven white.

Another item of note would be extra cladding (concrete or fire clay) to add mass to the oven which will be used if the purpose of the oven is for extended cooking times such as bread making.

je
Reply With Quote
  #19  
Old 02-04-2009, 02:11 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,842
Default Re: Welcome to the new Forno Bravo Forum

je,

I went to white on my first fire and I didn't have a spec of insulation on it. Didn't take that long as I recall but I was drinking a lot of wine. I think the clue here (and David mentioned it) is drawing air. She mentions that she can throw a log (seasoned hardwood) onto the fire and get black smoke in the room. That sounds to me like it isn't drafting worth a damn.

JMO,

Les...
__________________
Check out my pictures here:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


If at first you don't succeed... Skydiving isn't for you.

Last edited by Les; 02-04-2009 at 03:16 PM.
Reply With Quote
  #20  
Old 02-04-2009, 03:04 PM
AnnieMacD's Avatar
Peasant
 
Join Date: Jan 2009
Location: Applecross, Scotland
Posts: 49
Default Re: Welcome to the new Forno Bravo Forum

Jeanne,

I agree with Les above. I think your problem is lack of drawing air. Do you have access to a bellows? I had similar issues to you when my oven was new. However, I now have had many, many firings and, consequently, lots of experience in getting the fire to perform! I bought a cheap hand bellows which helps tremendously when the fire is at the front of the oven - I can really get the fire going with it. I also prop up my door on a small block of wood or brick - in front of the chimney opening - which creates a draught. When I push the fire back to the mid portion of the oven and add more wood, I also need to add more kindling as the fire tends to black out a bit and produce quite a bit more smoke - the whitening roof often blackens up a bit then too. When I get the fire to the back of the oven it is then usually roaring and very hot and the whole roof whitens. Maybe you are moving the fire back too quickly?? What size is your oven? I have the Casa 160 and it takes about 1.5 hrs to get to pizza heat.

If it's any help to you, I found that it's only with experience that you will become one with your oven - there is quite a steep learning curve and then one glorious day it will all come together and you will have the most wonderful fire imaginable.

There is a forum topic by Frances on smoke reduction that may help too:
http://www.fornobravo.com/forum/f9/s...ucer-5190.html (Smoke reducer)

Annie
__________________
"It's not because things are difficult that we do not dare, it's because we do not dare that things are difficult." ~ Seneca
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Welcome to the new Forno Bravo Forum james Forum Guidelines 95 06-17-2014 01:04 AM
Forno Bravo Door james Design Styles, Chimneys and Finish 24 04-14-2014 02:36 AM
The Internet and Forno Bravo CanuckJim Chit Chat 4 11-26-2008 07:40 AM
Will YOU be the 1,000th member of the Forno Bravo Forum? Marcel Introductions 12 11-30-2006 11:46 AM
Forno Bravo Showroom james Introductions 2 10-20-2006 08:12 AM


All times are GMT -7. The time now is 07:34 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC