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How come? - 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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How come?

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  • How come?

    Perhaps a silly question but I am new so forgive me. How come you can't use lump charcoal in a wood oven? I use it in my Primo ceramic grill.

    Thanks

  • #2
    Re: How come?

    Yeah! Why not???
    My build documentary page:
    https://picasaweb.google.com/1011587...iredOvenBuild#


    Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain

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    • #3
      Re: How come?

      Originally posted by RCP View Post
      Perhaps a silly question but I am new so forgive me. How come you can't use lump charcoal in a wood oven? I use it in my Primo ceramic grill.

      Thanks
      You would have to build a lump charcoal oven. The good news is that they are exactly like the ones you will find on this site...
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

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      • #4
        Re: How come?

        I think that at least one problem is that charcoal burns at a much higher temperature than wood. Charcoal can easily burn at 2000 degrees Fahrenheit and can produce small localized hot spots even higher than that. Those temperatures are going to destroy a brick oven pretty quickly. At least the floor.

        One theory says that charcoal was invented by our ancestors to smelt metal - because wood fires could not get hot enough to do that.

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        • #5
          Re: How come?

          Originally posted by boerwarrior View Post
          I think that at least one problem is that charcoal burns at a much higher temperature than wood.
          I believe there have been several people here that have used it. I have a friend that just bought an egg and it has fire brick - he's burning coal. I never tried it because my wood is pretty much free.
          Check out my pictures here:
          http://www.fornobravo.com/forum/f8/les-build-4207.html

          If at first you don't succeed... Skydiving isn't for you.

          Comment


          • #6
            Re: How come?

            Well maybe so but I can get Royal OAk Lump for about 6.50 a bag and I buy it by the truckload for my BGE so I have it on hand ALWAYS.
            I have Live Oak all over the place cut and stacked that I dont like to use in my big BBQ pit anymore. Partial to Post OAk and Pecan. Im going to have to experiment i suppose. Hopefully this Live Oak will work in the WFO because its just gonna sit here. I find it too bitter for my Brisket, Ribs and Yardbird

            Soooo what kind of wood do you guys use?
            My build documentary page:
            https://picasaweb.google.com/1011587...iredOvenBuild#


            Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain

            Comment


            • #7
              Re: How come?

              Originally posted by GarnerAC View Post

              Soooo what kind of wood do you guys use?
              I start with pine, it's all over the place. If I'm cooking w/ fire, I migrate to walnut or oak.
              Check out my pictures here:
              http://www.fornobravo.com/forum/f8/les-build-4207.html

              If at first you don't succeed... Skydiving isn't for you.

              Comment


              • #8
                Re: How come?

                Beehive ovens - which are similar to our WFO's - are what were used by the pioneers to MAKE charcoal. Light a big fire in your oven and close the door. You'll have plenty of lump charcoal. I doubt it burns any hotter than wood without the introduction of forced air (e.g., a bellows)

                I burn mostly hardwood. Apple, cherry, maple. I'll use Doug Fir or cedar to start my fire - but it pops too much to cook with it. Doubt you get much of either of those down in Texas
                My build progress
                My WFO Journal on Facebook
                My dome spreadsheet calculator

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                • #9
                  Re: How come?

                  I used lump charcoal to cure my oven and it worked very well. I was able to control the temperature and the duration, I would let it go for hours at very steady temps, of each burn easily with no ill effects to the oven or the oven floor.

                  David
                  "Leave the gun. Take the cannoli." - Peter Clemenza

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                  • #10
                    Re: How come?

                    Forno Bravo say, or at least they used to, that their warranty would be void if you use charcoal as the fuel. Give them a call or if anyone from FB is moderating, maybe they could chime in. I use brickettes (a brown coal product here in Australia) to cure ovens because it produces virtually no flame which works really well when driving the water out of a new oven.
                    Kindled with zeal and fired with passion.

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                    • #11
                      Re: How come?

                      Well Im hoping the Live Oak will be good and not too smokey/bitter like it is on my BBQ Pit. I start my Green Egg with a large propane burner which should work well in the WFO as well.
                      My build documentary page:
                      https://picasaweb.google.com/1011587...iredOvenBuild#


                      Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain

                      Comment


                      • #12
                        Re: How come?

                        I use what they call "valley oak" here in California and it works fantastically.

                        Quercus lobata - Wikipedia, the free encyclopedia

                        I occasionally also used some aged Manzanita - Manzanita has a very pungent smoke but when used in the Pizza oven it is great. Maybe because the temperature is so high?

                        I think you will be fine as long as the wood is dry

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