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Infrared Thermometer - 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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Infrared Thermometer

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  • Infrared Thermometer

    Is there any advantage to having a IR gun that measures temp higher than 900 degrees. Am looking at two one that goes to 932 and the other to over 1800.

    Any value? do ovens get that much hotter than 900?

  • #2
    I bought one for about $60 that goes just over 1000 (I've only ever exceeded the range when pointing right at the fire), I do reach temps over 900 but really you probably are interested in hearth and lower dome temps primarily. And I think for pizza the only temp that matters is the hearth temp (probably only important as you are learning your oven's character), for retained heat the temp is not this high anyhow. The lower dome temps are useful to look at but when you are sustained over 900 the dome whitens, and although you can see the temp rise before this your oven likely is not ready until the whole dome whitens.

    Bottom line, a lower range thermometer should be fine. I suggest if you have been looking at cooking thermometers you go look at the automotive and heating and A/C supply websites as these thermometers don't carry the same premium and do the job just fine, usually also more temperature range options so you might find one that suits you just fine.


    • #3
      A while back, I was convinced that I had done enough cooking, and I could manage by oven strictly by feel. But then I've had an infrared thermometer (the one Forno Bravo sells goes to 932F) around for the past year, and I have to admit that I'm always using it.

      I can still put by hand in the oven and do a pretty good job of estimating the oven temperature and can cook pizza by feel, but there is something really easy about pointing and shooting into the oven and getting an accurate temp. You can be talking with someone at a party (or not exactly at your best after a couple of glasses of wine) and just "pop" the oven to know what's going on.

      So even if you think you don't want one, or wouldn't use it -- you might. I even take mine into restaurants. Isn't that terrible.

      I find that the dome always goes above 1000F when you are firing. The thermometer says "HI". But it comes back down for cooking, so 932F is agood temperature.
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