web analytics
the 60/40 rule for oven dried wood. - 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!

Forno Bravo
See more
See less

the 60/40 rule for oven dried wood.

  • Filter
  • Time
  • Show
Clear All
new posts

  • the 60/40 rule for oven dried wood.

    Jcg31's great youtube video about why oven dried firewood is the best, "creating an inferno in two minutes" advises that 60% of the wood should be oven dried, and 40% should be air dried. He says that if you do not have about 40% air dried, that you will have too much soot. But, when I think of chimneys, and soot build up, I always think that soot is caused by wet wood.

    So, why not use 100% oven dried wood? I am pretty darn sure that the wood I have dried in the oven has very little moisture after a few days in a hot oven.

  • #2
    Re: the 60/40 rule for oven dried wood.

    we use kiln dried wood and get an excellent fire, just recently (getting down to last 6 firings) wood maybe damp here in the UK but has started smoking after around 20 firings, so I am putting the smoke down to the wood being damp.

    When we fire the oven, we just build a small jenga style frame of kindling with some paper and 4 logs, lite it and go in for a drink, when we come out we add 4 more logs and leave for a further 40 minutes at this point it is usually around 350 C, then we add a further 4 logs and this normally lasts for 2 hours after finished making pizzas.

    To keep some of the heat, we close the steel, insulated door but find that soot appears on the outside of the door the folowing morning, making it look unsightly.
    Where can I find logs? I need more!
    Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/