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Running in a green oven - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
- 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.

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!

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Running in a green oven

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  • Running in a green oven

    G'day fellers/Ladies,
    I've read in more places than FB, (yes I'm a philanderer/bitch), that new ovens should be allowed to cool before the next level of heat is applied. The only logic I can see in this is that some water vapour may return to the "dry" morter, and assist curing.
    So what is the real reason, please?

    Our oven was fairly well broken in before New Year; since then, a heck of a lot of water has been added as insulation went on. It's had gentle burns along the way, and "soot-free" burns the last two nights. Still covered by a tarp, and the water driven off is still pretty amazing. A full-on firing is still a few days away.
    (Just re-read that, and still wondering how many times a goose can use the word 'still', and still be allowed to post. Sorry.)

    The shell has one hot spot, so will have to cut it open and add vermiculite.(Bugger!) Progress images show that that patch got only 1" of blanket, and my guess is that the vermiculite fill missed that section.

    More questions to come, but enough for now.
    Jeff, still the Luddite.
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