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Oven Heat Retention - 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!

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Oven Heat Retention

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  • Oven Heat Retention

    I went through the curing process on my Premio 120 over the last weekend. It was quite tricky in the first couple of days to keep it in the 300F range, it tend to drift higher to 350F-400F (which is supposed to be bad). But in the end I only saw a couple of horizontal hairline cracks on the mortar, so I hope it's OK.

    I got curious about how long the oven will hold its temperature, so on the last day of curing, I layered on the insulation and closed the door. At that time (monday night) it was at 450F.

    I continued to take oven readings and basically for the first 48 hours the oven stayed above 400F, this is without adding ANY wood. Then on the third day it finally dropped to 300F. Every time I checked, I also took a laser reading of the floor and they agree.

    The heat retention is pretty amazing, at 400F it can be useful for all sorts of cooking needs. So my question is, do you guys/gals think it's possible to keep the oven hot all of the time, maybe throw in a log or two every 2-3 days?

  • #2
    Re: Oven Heat Retention

    Sure, why not? In practice, keeping your oven at a consistent temperature avoids normal wear and tear associated with thermal cycling. That, plus you always have a cooking vessel ready to go. If wood was free, or really inexpensive, I would keep my oven hot like you suggest, especially in the summer when its too hot to cook inside.