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oven temp - 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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  • oven temp

    Our oven is finally finished. For curing I have been using a propane torch setup(used for weed burning) and have slowly been heating and cooling. When you speak of "oven temperature" where does this come from. At the setting I'm currently at, I can get temps of 600+ from the dome and mid 300s from the walls and a little less from the floor.

    I have been heating over a 2 week period. Should I continue to slowly crank up the heat to get dome temps of 800+ and floor temps of 500 or am I ready to go?

  • #2
    Re: oven temp

    Once you don't see any steam coming from the oven, slowly crank it up to 1000F. Let 'er rip.

    Mark

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    • #3
      Re: oven temp

      Let us know how your first pizza works out....Enjoy
      Member WFO-AMB=WW

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      • #4
        Re: oven temp

        Originally posted by jic View Post

        I have been heating over a 2 week period. Should I continue to slowly crank up the heat to get dome temps of 800+ and floor temps of 500 or am I ready to go?
        Two weeks is more than most, you should be dry. I would think you are ready to go.

        Les...
        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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