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New Forno Bravo Forum Feature
Forno Bravo Forum Community,
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.
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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.
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!
taken a while to put the last bricks in, maybe cause because once you can cook in the oven and its functional the rush to finish it diminished somewhat. Anyway now I have to start on the outdoor kitchen now!
Radiata pine is notorious for failing with moisture.
You need to keep it off the ground, covering it may protect it but if you get a leak it will rot.
Treated pine would have been a better option outdoors.
The English language was invented by people who couldnt spell.
If you could somehow lift that untreated pine off the ground.. even 1/4" to allow any water to weep away that would be a big help. The other thing you can do,is make sure the enclosed area has ventilation. That way any water that does get in, can evaporate and get out. Somehow get at least 2 vents in there.. in the back maybe where it's not seen? If you could get 4 in, even better (2 down low, 2 up high to encourage air movement.
The venting will help with any scenario, so try to get that in there.
the other option is to vent it at the back , I had a look at the framing under my oven which I havent taken out and has been there a year or so and it seems to fine.I am not disputing that the wood doesnt stand up to the elements, I am just trying to think of other options to tearing it all down. Getting those masonry nails out of the concrete aint going to be easy!
would painting or staining the wood help. I know there is a product you can buy in a spray can that is used to spray on cut areas of treated pine effectively re-treating it. I don't know how good it is but Bunnings sell it.
Perhaps biting the bullet and re doing it is better option as it'll give you peace of mind. If money isn't an issue that'll be what I'ld do.
OK, first thing.. DON"T PANIC! It's not the end of the world. It'll be fine. I bet that cement board will hold up most everything even if a piece rots out.. which will take time. Get it as leak proof as possible, install some vents of some sort, and keep baking!! Good luck!
Is it just if it gets wet constantly or does it just rot over time with moisture in the air? because once its all bricked in with a concrete top, which will be supported by the bricks not the wood structure, it wont be getting rained on.