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how much coking is too much - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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 much coking is too much

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  • how much coking is too much

    I've tried the coking thing the last few times I've fired my oven.

    Works well - But I noiticed that sometimes it gets a little "overdone".

    The wood may be black or dark brown - I think the only reason why it did not fully catch fire is my door seals so tightly. Baking wood at 500 degress is a little silly come to think of it.....

    Other than a moisture meter any good way to tell when it's done?

    I'm trying new approach this time - not putting the wood in the oven until it's cooled down to 300 degrees and then leave the door cracked.

    Anybody got a magic forumla that works for them?

    My oven progress -