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New oven ready for the turkey - 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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New oven ready for the turkey

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  • New oven ready for the turkey

    I had my first meal out of the oven that so many of you helped me build last night. It was a sacrificial 4lb chicken that was expendable if needed. I have a thermocouple in the floor more towards the back right about halfway in the brick and the other halfway in the brick in the one of the bricks in the last full course up top. I burned what I would call a larger fire starting with hardwood mill ends and added a split piece of alder after that was rolling. I pushed the fire to the back and raked out the coals when the floor was 515F and the dome was 475F. The chicken roasted nicely in about 50 minutes. I put the door on during and after and now 18 hours later the dome measures 350F and the floor 315F. It was probably 45F outdoor temp all night. I only have one 25' x 24" x 1" kaowool #8 on the 42ID dome with 4-5" percrete underneath. I haven't tried to get it up to pizza temps yet but does it seem like I need to add more insulation? I was going to do the cement board structure then fill it with perlite but I like the idea of stucco and done. Any ideas?

    I will be posting a longer thread with my successes and follies in the pompei section soon.

    Thanks again everyone,
    darren
    antibacterial soap...just say no!
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