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Insulation... - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Insulation...

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  • Insulation...

    Last weekend (11/12-11/13)... after covering the oven with aluminum foil and chicken wire, and surrounding it with a masonite form, we poured between 4-6 inches of perlite concrete (we experimented with between 8:1 and 12:1 ratios) over the dome of the oven.

    After some trepidation (it seemed AWEFULLY loose) it seems to have cured fairly well, although there's still a lot of moisture in the perlite layer and holy COW, what a difference the insulation makes in terms of retaining heat inside the oven. The oven bricks were still quite hot 24 hours later (no thermocouples, so I can't tell you how hot), so that we couldn't keep our hands on the bricks for more than a few long seconds.

    Last weekend, right before pouring the perlite, we made pizza and roasted a chicken in the oven. This weekend, when the oven was pizza ready, I put a cast iron skillet into the coals and we made a 2 inch thick Tuscan steak.

    I'm still learning how to manage the heat, because I didn't get quite the crust I wanted on the steak, but it was rare, and it was heavenly!

    Tuscan steak is a thick porterhouse cut (think T-bone with the filet in) seasoned with salt and pepper, seared on the outside and rare on the inside. When you take it off the grill, you place it on a platter covered with fresh garlic, sage leaves, and rosemary, and pour high quality olive oil over it. Cover with foil and let sit for several minutes before carving and serving.. and don't forget to use the mixed juices and olive oil for an au jus sauce!
    --
    Tarik
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