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hearth heat - 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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  • hearth heat

    Geting good heat from the dome but not great on the floor. It seems as if the heat from the dome is not getting to the floor even with good ratio's 65% and 20" ceiling height.

    Steve

  • #2
    Steve,
    How many fires have you had? It can take a number of fires, even after you have done the curing (a series of small, then growing fires that dry the oven out) to really get the oven dry to where it heats up really well and holds heat well.

    Give it some time, and it will keep getting better.
    James
    Pizza Ovens
    Outdoor Fireplaces

    Comment


    • #3
      heat

      Thanks James. Yeh just my first fire. i started it up front then moved it back. Speaking of which do you use any sort of support under your wood to get air under the wood?

      Steve

      Comment


      • #4
        Log holder

        Good question. I have started using a small log holder that we are now carrying in the Forno Bravo Store. It's a nice little curved metal log holder that fits well in a residential size oven. It's about 12" long and costs $25.

        The link is here:

        http://fornobravo.com/store/product....cat=249&page=1

        It works well.
        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Does your hearth brick rest directly on an insulation layer or on a hearth slab? Just curious.

          Drake
          My Oven Thread:
          http://www.fornobravo.com/forum/f8/d...-oven-633.html

          Comment


          • #6
            hearth slab or insulation layer

            Unfortunatley I think its probably right on the slab. He also mortared the joints instead of floating the hearth to allow for thermal expansion. I questioned him about this and he told me this was the way he made his ovens. Will this be a minor problem or a major problem down the road.

            Steve

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