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Value of Good Insulation - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Value of Good Insulation

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  • Value of Good Insulation

    My oven is 1 meter in diameter, with at least 6" of vermiculite insulation all the way around. I fired it up on Christmas Eve to cook our Christmas Turkey in it on Christmas morning. It was -27 C (-16 F) through the night. I had banked up the coals and left it overnight, expecting that the oven would cool a bit more than it did. It was still very hot in the morning, some coals left, which I moved to the side, swept up the floor and put the bird in. I should have waited for the oven to cool more. This was the largest turkey we had tried cooking so I was not sure what to expect. The 27 lb bird was fully cooked in about 2 1/2 hours as the oven was much hotter than it should have been for cooking a turkey. It was still good, but I thought a little drier than birds I have cooked in the past. Lessons learnt, the oven will retain the heat in cold weather, plan accordingly....
    In spite of the oven being brought up to a full temp and the heat holding in the oven, the snow did not melt off of the metal roof. On the day after Christmas, the oven was still warm enough to bake apples, although it was still very cold outside.
    This photo was taken at 9 am on Christmas morning, about 11 hours after I had put the last log in the oven and as you can see, there is still snow on the roof of the oven.

  • #2
    Re: Value of Good Insulation

    It is a bit of a challenge getting the temps dialed in. We were a balmy 27 degrees on Thanksgiving and I thought the oven would drop temp a lot faster as well - it didn't. It's good to know that wood burns at -16 degrees, although I personally do not want to try it.
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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    • #3
      Re: Value of Good Insulation

      We tried the turkey baking 2 days after we had a pizza party. In the oven it went in the early am and that afternoos the bones just pulled out clean as a whistle. It also was a little too warm for the bird. Live and learn for next time. That second-third day heat makes great giant cinnamon rolls.

      Derk

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