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Technical info needed - Forno Bravo Forum: The Wood-Fired Oven Community


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  • Technical info needed

    Im considering building an oven in my kitchen (casa 80) but i am very concerned about an over abundance of smoke. I was thinking that I would install a powered exhaust fan on the flue pipe as one precautionary measure. I am also considering installing a fume/exhaust hood above the opening of the stove as a secondary measure. My only concern is that in doing so I might interupt the natural draft of the oven and render it ineffective. I would rather do a little bit extra for peace of mind, but not at the expense of performance. Then again maybe im just paranoid for no good reason. Any information or advice will be appreciated. Peace =)

  • #2
    Re: Technical info needed

    you might find some good info here on this very topic:


    My 2nd Build:
    Is here


    • #3
      Re: Technical info needed

      Maybe if you build it without a fan to see how that works, but leave space in the planning to add one later on, if it should prove to be necessary.
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



      • #4
        Re: Technical info needed

        Do you have an idea of how far your flue run has to be...I think we could come up with a workable alternative without the fan and IMHO the exhaust hood is probably not necessary...our oven at our restaurant is a big oven(over 50 inch diameter)vented through 8 inch flue that is very tall...once on an extrememly windy day a wisp of smoke passed the outer arch but was instantly sucked back and up the chimney. A casa 80 should give you no issues whatsoever...we just have to use our noodles in planning
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch


        • #5
          Re: Technical info needed

          If there is available intake air when the oven is burning (many new houses are close to airtight), and your chimney is normal house height, you should not have any draft problems at all. I would avoid complicated chimney runs (no more than two thirty degree bends), and all should be OK.
          My geodesic oven project: part 1, part 2


          • #6
            Re: Technical info needed

            I still think a good vented hood is a good idea. I think it is a crucial element of any kitchen. In an previous house I had a vent fan in the ceiling in addition to a vented hood (it was there when I moved in...) and it was handy if the oven (regular electric) ever got smoky from a big pork roast or broiled steaks or some other culinary debauchery...

            I think it makes sense to have additional ventilation if you have a wood burning oven in your house, though you may only use it when first lighting the oven...

            My Oven Thread: