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I plan to leave 12" of landing between the oven opening and the front of the vent ('oven landing'), and 12" of landing from the vent to the front of the stand for food prep ('vent landing'). Does this sound right? Since the FB plans call for a 4" vent landing, will 12" much landing make it hard to reach into the oven? (I hope I have my landing terms correct.)
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Re: Landing sizes
The deeper your vent area, the further in you have to reach and this makes it more difficult to reach inside the oven. The downside about a shallow entry is that if the vent and flue are inadequate you are more likely to get smoke out the front. I believe with a well designed flue entry you can have a shallow without problems. Mine is only 5" deep, or 8" if you count the thickness of the outer decorative arch and I don't have smoke stains on the outer arch.Kindled with zeal and fired with passion. -
Re: Landing sizes
Jim,
I have 12 inches to the entry and 20 inches from there to the interior of the dome. My oven is 42 inches and there is no problem cooking, cleaning, or looking. You will be good.Check out my pictures here:
http://www.fornobravo.com/forum/f8/les-build-4207.html
If at first you don't succeed... Skydiving isn't for you.Comment
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Re: Landing sizes
Thank's for that Les,Originally posted by Les View Post
You just gave me a little boost of confidence for what I have going on my build
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Joe Watson " A year from now, you will wish that you had started today" My Build Album / My BuildComment
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Re: Landing sizes
An important issue.
I suggest you mock it up with cardboard and try out various combinations and see what works for you.
Personalty I like a variable or angled landing depth. Best of both worlds - you can get close to the oven and still have a nice working landing. My depth to the floor varies from 11 inches to 50 inches.
http://www.fornobravo.com/forum/f39/...eck-17629.htmlLast edited by Neil2; 08-04-2012, 10:23 AM.Comment
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