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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!
My oven was built by a mason. The floor is fire birck over 3" mortar slab over corrugated metal. I want to insulate the undersurface which is the ceiling of a closed wood storage area. Any suggestions?
Thanks for the reply.
I can't do that since the oven is finished. Won't the slab store and release heat?
I have noticed that when I heat the oven to 900-+ I have to let the floor cool to 750+- Or the bottom of the pizza will burn.
If I put 8 loaves of bread in at less than 650 the oven temp drops quickly and I don't get the "burn" that provides that special flavor.
What are your experience?
Insulating the hearth and thereby raising its height will change the ratio between the door height and the height at the top of the oven. Many books quote a definitive measurement of the door height to be 63 per cent of internal height of the oven. This proportion has its origins in a book " bread ovens of Quebec" were this was an average of measurements of many ovens were the door height to oven height could vary from 44 per cent to 87 per cent.
So if insulating changes the magic 63 ratio I would not panic as long as it is close to 2/3 of oven height . Yes I have a mate who has a barrel oven with an internal chimney and a door height to oven internal height of ( trust my memory here) about 50 per cent. Yes he flashes it up with the chimney open but after the fire takes well, he caps it off and the oven works better and uses less wood and time till heat up than it does with the chimney uncapped.
The bread ovens of Quebec, National Museums of Canada , Ottawa . Lise Boily & Jean-Francois Blanchette 1979
Last edited by cobblerdave; 10-15-2012, 02:52 AM.
Reason: spelling (again) fat Fingers and mobil phones!
Fit in position with largest hammer