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Need some help/reassurance! - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Need some help/reassurance!

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  • Need some help/reassurance!

    I'm new here! I just had a 32 in oven built for me in my back yard as part of an outdoor kitchen, and I have a few questions if anyone could answer them. The interior is brick, covered by clay, cement, clay, sand, and finishing brick.

    I'm having a hard time getting the oven up to temperature. Now, I know from the sizzling and popping in my wood that it is not completely dry. But my question is, will the residual moisture in the structure keep it from coming up to temp. I can't get the walls above 300 F consistently. And even though I get the hearth to 7-800F, it quickly loses heat even after a multiple-hour burn. Is this most likely a wood problem? Moisture/lack of curing issue? Or...

    Like I said, my oven is around 34 x 32 interior on the floor, and the dome is quite high, around 30 inches. Is this dome too high?? The door opening is around 18 inches wide and 10 inches high.

    My gut tells me I just have to be patient and build more fires, but I just wanted to hear any opinions out there. Thanks

    Ducane 5 Burner Stainless / 34 Inch WFO

  • #2
    Re: Need some help/reassurance!

    Ernie, how new is this oven? Is it still saturated with moisture? And can we assume that the "brick" is firebrick?
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    • #3
      Re: Need some help/reassurance!

      You make no mention of insulation. The motto here is INSULATE! INSULATE! INSULATE!

      You need insulation both below the hearth and over the dome. Minimum 2" of refractory board insulation OR 4" perlite/vermiculite concrete below the heart AND 2" ceramic fiber blanket OR 4" perlcrete/vermicrete surrounding your dome.

      Although the wood can be a problem as well as residual moisture....if you dont' have insulation, you're screwed - it will never get up to and hold pizza temps without burning an entire forest of wood each time.

      Last edited by RTflorida; 09-01-2010, 10:40 PM.


      • #4
        Re: Need some help/reassurance!

        Thanks for the input. Yes, the floor and interior is fire brick. The insulation is all up to specs. Actually yesterday I finally got it up to temperature...quite up to temp! Maybe even a little too high for its age...

        It held onto the heat like a champ. All looking good so far!

        Ducane 5 Burner Stainless / 34 Inch WFO