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curing my new oven - Forno Bravo Forum: The Wood-Fired Oven Community

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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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curing my new oven

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  • curing my new oven

    I'll post reports about my curing fires here.

    I've done two so far, one with just newspaper and one that added some kindling.

    I ran the 2nd fire earlier today at about noon. It's 4 PM now and the oven dome is still 60F, which seems amazing considering it's 30F outside and the outside of the oven measures 30F, of course. I guess there's not an issue about how well the oven is insulated.

    I'm letting it cool back down toward ambient temp before I do my 3rd fire. Is this right? I've read how some people do the curing fires daily, some people have run two a day (early and late). I'll see how the temperature goes later, I guess.
    Keller TX
    Artigiano 39"
    former Phoenix resident and Pizzeria Bianco fan
    www.leanblog.org
    http://mypizzaoven.blogspot.com

    sigpic

  • #2
    Re: curing my new oven

    My 3rd firing is dying down, used a few small logs. Got the oven dome to a nice sustained 300F. The dome seems to be holding heat very well. As I move down the dome toward the floor, it's cooler: 200 halfway down the dome, and 105 near the floor. I assume this is normal.

    My floor is measuring about 150F outside the fire zone in the middle of the oven. Does this also seem normal? Keep in mind that it's 30F outside, it's freezing cold out.
    Keller TX
    Artigiano 39"
    former Phoenix resident and Pizzeria Bianco fan
    www.leanblog.org
    http://mypizzaoven.blogspot.com

    sigpic

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    • #3
      Re: curing my new oven

      Yes, sounds very normal. Always go slower (more fires over more days) if you are not sure.

      Even when my oven is ready for neapolitan pizza my dome is 1000+ degrees, the side of the walls are less than that and the floor ranges from 600 - 900. So having a range of temps in the oven is expected.

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      • #4
        Re: curing my new oven

        Mark,

        Are you starting to get the serious storms and weather we've been hearing about?
        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Re: curing my new oven

          Originally posted by james View Post
          Mark,

          Are you starting to get the serious storms and weather we've been hearing about?
          James
          Yes, I'm trying to brave freezing rain to get out there to do another fire. Roads are bad, trees are icy... it's a day to stay home, stay warm.
          Keller TX
          Artigiano 39"
          former Phoenix resident and Pizzeria Bianco fan
          www.leanblog.org
          http://mypizzaoven.blogspot.com

          sigpic

          Comment

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