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CJ....winter heat management thoughts - Forno Bravo Forum: The Wood-Fired Oven Community



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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CJ....winter heat management thoughts

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  • CJ....winter heat management thoughts


    I was reading about your oven in the snow post and wondered if you have ever put up a secondary screen around your oven. Your pictures show you have a roof and corner posts. (That was 2 years ago, maybe it's different now) Have you ever considered a windbreak. I have the impression of you cooking almost daily and would think even a tarp would help conserve heat in the winter and obviously anything more substantial would improve insulation value. Some insulation board sealed with foam could be very effective at cutting down the wind and holding a warm air envelope outside the masonary.

    I have put up very thin barriers indoors and they can make a huge difference in heat retention for individual living areas. Plastic sheeting or fabric has been used in garages or indoors. It has almost no insulating value but it is very effective at keeping the warmer air in one area.

    If I was going to have an oven in the snow, particularly if I wanted to use it a lot, I would probably put some kind of secondary structure around it.

    I wonder if any cold weather bakers might have experience with such a before and after experience.

    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: CJ....winter heat management thoughts


    The appearance of my oven hasn't changed substantially since those early pics were taken. I don't think the wall bricks need further covering because of the thickness of the insulation inside the enclosure. The major heat loss issue still to address is the underneath of the hearth slab. Although I did use a six inch vermic/cement layer under the slab, it's just not sufficiently effective for cold weather baking. I have panels of SuperIsol that I'm going to attach to the bottom of the vermic layer when the weather improves enough that my old frostbitten fingers won't freeze up. My oven mouth faces to the south, away from the prevailing (bitter) northwest winter wind. My plan has always been to build a half wall of fielded rail and stile panels between the walls and corner posts, and also on the front, with double panelled doors. Above them, I plan multi-small pane window panels that can be removed in summer. I completely agree with what you suggest and have no doubt whatsoever that breaking the (bitter) wind that whips across the front of the oven would improve heat retention as well as making winter baking easier on the baker.

    In really poor weather, I have used a tarp, but in really poor weather chasing it down the street is a drag.

    "Made are tools, and born are hands"--William Blake, 1757-1827