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Yup...wood Fired Oven

 
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Old 04-21-2015, 07:59 PM   #101
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Re: Yup...wood Fired Oven


Yup...that's a big bagel
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Old 04-21-2015, 08:01 PM   #102
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Re: Yup...wood Fired Oven


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Originally Posted by dom-mas View Post
I was looking at his site and he had said that the throat should be 60-75% of the opening width and the depth of the throat should be about 50% of that.

i think an 8x8 would be too big, way too big. Forno bravo says that anything smaller than a 32" should be 6" (round? or square? they don't say) That said i can't get anything smaller than 8x8 (more like 7x7 inside dimension) so I may build the flue out of some crappy old firebrick i have (even crappier than the chipped firebrick I used for most of my build)
I would think the throat would need to be the same width as the opening otherwise you will have a flat spot on each side no?
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Old 04-21-2015, 08:14 PM   #103
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Re: Yup...wood Fired Oven


hmmmm. So my outer arch is 1" wider than the inner arch (so I have the reveal for the door to sit against), the 1st brick after the skew back will have a taper cut into it or something to that effect anyway, and then the bricks directly on top of that will also have the an angle cut in (or laid at an angle or something I'll know when i see it. that way the throat is narrower than the opening. if the throat were the same size as the opening it would be square up from the bottom of the arch.

Just so we're on the same page. What I'm calling the opening is the opening into the firebox. The throat is the opening just before the flue starts. Then there is the vent....and I'm not sure if that is the entire area just outside the firebox opening or if it is the initial opening leading towards the throat. But maybe the throat is that first opening
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Old 04-21-2015, 09:36 PM   #104
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Re: Yup...wood Fired Oven


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hmmmm. So my outer arch is 1" wider than the inner arch (so I have the reveal for the door to sit against), the 1st brick after the skew back will have a taper cut into it or something to that effect anyway, and then the bricks directly on top of that will also have the an angle cut in (or laid at an angle or something I'll know when i see it. that way the throat is narrower than the opening. if the throat were the same size as the opening it would be square up from the bottom of the arch.

Just so we're on the same page. What I'm calling the opening is the opening into the firebox. The throat is the opening just before the flue starts. Then there is the vent....and I'm not sure if that is the entire area just outside the firebox opening or if it is the initial opening leading towards the throat. But maybe the throat is that first opening
I think you're just fine with an 8" flue Sean. Better to air on the bigger side than making it too small....not that a 6" flue would be a problem either.

A lot of guys call the throat (of an oven) the vent...the opening and transition
(To the flue) in the apex of the entry arch. Opening is usually called oven opening, to differentiate between the throat opening and entry opening.
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Old 04-21-2015, 09:49 PM   #105
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Re: Yup...wood Fired Oven


Ok so the throat/vent is the transition between the opening and the flue. So... does it need to be tapered or can it be straight. And when you talked about the 60-75% and the 30-50% was that the beginning of the transition or the final size? Obviously if I go with an 8x8 my finished size will have to be that or smaller. I'm thinking that throat will start at 13" wide x4.5" deep and transition to 8" wide by 4'5" deep with either an 8x8 on top or a flue built from firebrick.

A big flue won't make for a lazy draught?
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Old 04-22-2015, 05:36 AM   #106
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Re: Yup...wood Fired Oven


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Ok so the throat/vent is the transition between the opening and the flue. So... does it need to be tapered or can it be straight. And when you talked about the 60-75% and the 30-50% was that the beginning of the transition or the final size? Obviously if I go with an 8x8 my finished size will have to be that or smaller. I'm thinking that throat will start at 13" wide x4.5" deep and transition to 8" wide by 4'5" deep with either an 8x8 on top or a flue built from firebrick.

A big flue won't make for a lazy draught?
The percentages are for the initial opening. Usually transitions aren't more than a foot or two before it connects to the flue...and straight or tapered doesn't make too much difference.

An 8x8 would be good for an oven in the mid 20s, though I'm going on more of a hunch based on what I've seen happen with those ovens with smaller throats and flues. You have super heated exhaust cranking out of a small space...you don't want that puking over you're outside finishes. Every single problem like that (that I've seen or helped someone with) has been because of a small throat and flue. As of now, nobody that I know of has had to downsize a flue because of a draw problem.
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Old 04-22-2015, 04:37 PM   #107
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Re: Yup...wood Fired Oven


For my own interest I looked for some pictures. Indeed due to the arch there are no flat spots and the throat is smaller then the openeing

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Old 04-22-2015, 05:48 PM   #108
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Re: Yup...wood Fired Oven


I've been pouring over pictures, here, at forno bravo and on Stonecutters blog and I find it's tough to tell because of the arch wether those cuts make the vent plumb or if they taper. Still not sure what I'm going to do. I'll have to lay it out and see
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Old 04-22-2015, 05:52 PM   #109
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Re: Yup...wood Fired Oven


Quote:
Originally Posted by stonecutter View Post
The percentages are for the initial opening. Usually transitions aren't more than a foot or two before it connects to the flue...and straight or tapered doesn't make too much difference.

An 8x8 would be good for an oven in the mid 20s,
So if I start the vent @ 13"x 4" and taper the sides down to 8" but keep the depth @4" that should work? Been raining off and on all this week (chance of flurries tomorrow and friday) so I haven't done much but this weekend should be good and I'm going to get that vent built and the flue set.
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Old 04-22-2015, 06:01 PM   #110
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Re: Yup...wood Fired Oven


I think it's mathematical if you taper it or not. Your going to start with one size and you need to end at another size. However you get there us ok no matter what you do I think.
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Old 04-22-2015, 06:43 PM   #111
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Re: Yup...wood Fired Oven


My flue is rectangular 6x14 or so. It is firebrick laid shiner and stuccoed on the outside. It works surprisingly well for such a short chimney and doesn't smoke at all. My door is offset to the right, so the throat/smoke chamber is plumb on the left and slanted a little on the right. Overall height from top of arch to top of chimney is 2.5-3'. Hope this helps.
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Old 04-22-2015, 08:02 PM   #112
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Re: Yup...wood Fired Oven


Thanks, it does
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Old 04-22-2015, 09:46 PM   #113
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Re: Yup...wood Fired Oven


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However you get there us ok no matter what you do I think.
True.

Just size your throat opening correctly and do whatever you want to transition up to the flue.
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Old 04-22-2015, 09:52 PM   #114
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Re: Yup...wood Fired Oven


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So if I start the vent @ 13"x 4" and taper the sides down to 8" but keep the depth @4" that should work?
What was your oven opening again?

If you have a 17"-18" opening then...yes.
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Old 04-23-2015, 05:11 AM   #115
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Re: Yup...wood Fired Oven


17.25" opening
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Old 04-24-2015, 06:14 AM   #116
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Re: Yup...wood Fired Oven


Then you are good to go.
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Old 04-24-2015, 07:06 PM   #117
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Re: Yup...wood Fired Oven


I'm going to do it this weekend. there's a pic on the Fb site, image 12.3 on the pompeii oven plans, that shows some sort of an adapter for a steel chimney almost right on top of the vent arch, so obviously some go virtually straight to flue size from the vent. another pic shows a fairly tall crazy sort of a taper, so some do it otherwise...FB is advertising both as a method so I'm sure either will work. As Stonecutter says...super hot smoke and gases, i'm sure they just want to go up as soon as they can.
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Old 04-25-2015, 11:03 AM   #118
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Re: Yup...wood Fired Oven


Here is an adapter to switch it to metal flue:

http://www.northlineexpress.com/4-x-...FQEEaQodh7cA1A
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Old 04-26-2015, 08:00 AM   #119
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Re: Yup...wood Fired Oven


I have no desire to actually switch to a metal flue, just the picture shows the adapter plate sitting pretty much right on top of the arch....meaning that there was little to no taper, that's all. I was at a Maple festival yesterday so hopefully the rain holds off today, it was supposed to be nice today but is ominous out there
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Old 04-28-2015, 07:24 PM   #120
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Re: Yup...wood Fired Oven


I want a landing that is a contrasting material to the brick that the bulk of the oven will be faced with. It's an old reclaimed brick and there will be a foundation of mainly local stone that won't be very visible from the front. I'm also going to do a band course of stone (Stonecutter did such an amazing job with his granite on his last oven that I feel compelled to do something to add at least some interest). The band course will either be Indiana limestone or Ohio sandstone, both a buff or light grey colour which will contrast well with the red brick....also both are extremely classic which is where I'm trying to go. My first thought is to use either of those stones for a landing but they are both porous, so they could stain, and I'm wondering about their ability to withstand heat. I could do granite as a different contrast, but i don't have a decent source for any, plus it's already been done by SC. I'm not a concrete guy either so that's pretty much not going to happen...but it might????

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