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Length of the 'neck' of the oven. - Forno Bravo Forum: The Wood-Fired Oven Community


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Length of the 'neck' of the oven.

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  • Length of the 'neck' of the oven.

    Hello everyone.

    Just wanting to know if there are any special requirements that need to be considered when building the front 'neck' of the oven which has the chimney and front facade on it.

    I was thinking in the case of the fire drawing properly when burning.

    Any ideas?

  • #2
    Re: Length of the 'neck' of the oven.

    Actually you want to keep it as short as possible. It makes it easier to reach into the oven.
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    • #3
      Re: Length of the 'neck' of the oven.

      Les is probably right on this advice. His advice is just about the consensus on entries. I have not worked a shallow entry so I don't really know what "easy" is. Mine is quite deep, but I am able to work it without too much effort. That is with the short time that I have been cooking. I do have zero smoke issues, even at start up. In a few more months I should be able to recommend or, not recommend a deep entry.
      joe watson

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      • #4
        Re: Length of the 'neck' of the oven.

        The oven will draw just fine with no chimney, so the question is one of making it large enough to not impede the natural flow. The neck, per standard design constraints is to keep the angle at less than 45 degrees in the throat and smoke chamber, make the flue at least 15% of the area of the door, and maintain the 62-63% for the door VS oven height.