Venting concerns

[dporcella]

I am doing a kitchen remodel and want to purchase one of the vesuvio models. My concern is venting. If my oven is going to have a straight shot through my roof will I get adequate venting with the chimney itself or will I need a hood vent as well to catch smoke coming out of the mouth of the oven? This is going to be indoor so I do not want smoke leaking out the mouth of the oven into my home. Anyone have experience with this issue? Would prefer to not have a separate vent due to the added expense.

[SableSprings]

Welcome to the forum! I think it would be irresponsible to tell you that you'll never have smoke leak out the front of the oven...after all you are planning to have a wood fire in your kitchen. During the curing process & every firing, the cooler air in the chimney has to be "pushed" out by the initial smoke/heat from your fire to get the active venting going. An adequate smoke collection (hood) for the oven normally takes care of possible "overfow" smoke that may occur during a startup fire. Another very important factor in keeping smoke out of your kitchen, is that you plan for an adequate air source for the oven during use.

Remember, the oven is going to draw a lot of air from the kitchen that will be expelled with the smoke & fire exhaust gases from the burning wood. If you don't provide a clear (& adequate) route/air source for the oven, it won't be able to freely draw & exhaust. We've seen several successful indoor builds on the forum & all of them have had a good smoke collection chamber & have provided an outdoor air source near the oven opening.

You also want to think about wood storage, path to/from the oven for that necessary wood transfer & ash removal. Hope that helps in setting up your kitchen design layout.