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Using a wood fired oven that has been dormant for a while - 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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Using a wood fired oven that has been dormant for a while

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  • Using a wood fired oven that has been dormant for a while

    Greetings,
    I have recently retired, changed careers and will be returning to the Philippine Islands in the next month or so. I have a few health issues but those are healing and I am doing much better. I have a red clay brick lined dome unit that I built a few years ago. The dome of the oven has an 18 inch arch and the dome of the door/entry is 15 inches, also an arch. The unit is
    about 3 1/2 foot wide and about 4 foot deep. The door is about 18 inches wide. The brick walls are covered with about 8 inches of concrete. I can build cinder block walls up from the table that the oven sets on, but have not done so yet. I could fill the area in between the cinder blocks and the area where the concrete walls stop, using rice hulls or even fill in the area with concrete. I am wondering which is the best way to go. Right now the unit is slow to heat up but once it is hot, it seems to stay hot for quite a while. I really want the unit for baking pizza. I am open to suggestions. I would like to bake one the brick floor of the oven, but I am willing to use metal pans to bake the pizza on. I am also willing to keep a fire going in the black style oven in order to bake the pizza. We find that cooking baking and roasting meat works well with the oven. We also use the ashes to make soap. In the Philippines we do not waste anything.
    I am also starting to use a rice hull stove, [in fact two stoves]. These are used for cooking meals and the oven is used for baking, roasting and other types of oven cooking.
    I am sure I have made my post just as ''clear as mud''. But, I would like to know how to finish the oven off. After the oven is finished I want to build a metal roof over the structure, and finish the walls off with red brick, the same as the home we built using a mold and concrete. We will be using the oven to show local people how to cook and bake 'on the cheap'.
    Blessings, peace and joy,
    JayJay

  • #2
    Re: Using a wood fired oven that has been dormant for a while

    Are the 8" concrete walls in contact with the dome? If so they will take a very long time to heat up, using lots of fuel. One thickness of brick is plenty, then you need to insulate all around it to reduce the heat loss. Did you insulate under your floor? If not same deal.the oven will lose heat into the supporting structure under it. Maybe you could post a photo so members can see what you've got.
    Kindled with zeal and fired with passion.

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    • #3
      Re: Using a wood fired oven that has been dormant for a while

      Originally posted by david s View Post
      Are the 8" concrete walls in contact with the dome? If so they will take a very long time to heat up,
      Originally posted by jayjay View Post
      Right now the unit is slow to heat up but once it is hot, it seems to stay hot for quite a while.
      Theres your answer.
      The English language was invented by people who couldnt spell.

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