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How your insulation should work - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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- 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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How your insulation should work

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  • How your insulation should work

    I cooked 8 pizzas on Saturday, July 13 at about 7:30PM. I burned the oven for about an hour and a half before that, less than 2 cuft of wood, and kept the coals and flames going while I cooked for another hour. Today at about 7:30PM, I shot the oven with my gun at 130+ degrees. That is 5 days with 6 inches of rain and about an 85 degree average ambient temperature. You can never have too much insulation.

  • #2
    Re: How your insulation should work

    Interesting! I had to check mine when I saw your post. I cooked 4 pizzas on Saturday night. Didn't pay particular attention to putting the door on because I didn't plan to cook anything the next day. Ambient temps are, um, a bit cooler here (nights in the fifties this week). Just checked and the oven is at 122.
    My build progress
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    • #3
      Re: How your insulation should work

      The photo and my thumbnail....

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      • #4
        Re: How your insulation should work

        Originally posted by Tscarborough View Post
        I cooked 8 pizzas on Saturday, July 13 at about 7:30PM. I burned the oven for about an hour and a half before that, less than 2 cuft of wood, and kept the coals and flames going while I cooked for another hour. Today at about 7:30PM, I shot the oven with my gun at 130+ degrees. That is 5 days with 6 inches of rain and about an 85 degree average ambient temperature. You can never have too much insulation.
        That's great, but if you're not using that oven heat, then thers's little point. Hoped you cooked lots in the 5 days.
        Kindled with zeal and fired with passion.

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        • #5
          Re: How your insulation should work

          With no door on I am at about 250 degrees (Fahrenheit!) 24 hours after firing. This weekend I will be building a door and I will put it on right after firing on Sunday night and see how that changes things!

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          • #6
            Re: How your insulation should work

            I didn't cook anything after pizza or the temps would have been lower. I usually get at least one more days cook out of it though.

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            • #7
              Re: How your insulation should work

              I fired the oven this morning , it was still 20 degrees above ambient a full 7 days later.

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              • #8
                Re: How your insulation should work

                A big chunk of dead cow, a couple of drunk chickens and some corn put in at a little over 400 degrees. That should get it down to 300 pretty quick.

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                • #9
                  Re: How your insulation should work

                  Beautiful, as usual, hope all is well, Tom.

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                  • #10
                    Re: How your insulation should work

                    I have not done a full degrading temp check lately because of cooking. Well... I guess that is why I am not losing any weight.
                    Chip

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                    • #11
                      Re: How your insulation should work

                      Just checked mine earlier today...160* after three days. We cooked ribs in a a large cast iron pan on day one, otherwise it would probably been higher.

                      I don't have one of those heat guns, this was taken with an old gauge from a gas grill.
                      Old World Stone & Garden

                      Current WFO build - Dry Stone Base & Gothic Vault

                      When we build, let us think that we build for ever.
                      John Ruskin

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                      • #12
                        Re: How your insulation should work

                        All is well Derk, thank you for asking. I still have a tad of honey, but am thinking about doing some mead. What you you charge me for like a gallon of your wonderful honey?

                        Cooking in the oven sucks the heat plus opening and closing the door lowers it further. My extreme temps are only in an oven that is doored off except for when measuring the temp.

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                        • #13
                          Re: How your insulation should work

                          I posted this some time back but it seems relevant to this thread. Insulation matters! It was in April so the ambient temps were most likely cold.


                          I wanted to document my temps, when I get asked, I never remember all the numbers.

                          Saturday at 6:30 PM after the fire; hearth=900 deg.
                          Saturday at 8:00 PM after pizzas; hearth=555 deg.
                          Sunday at 9:00 AM hearth=447 deg. - cooked a coffee cake
                          Sunday at 4:30 PM hearth=374 deg. - cooked coconut shrimp
                          Monday at 6:30 AM hearth=288 deg.
                          Monday at 4:45 PM hearth=244 deg.
                          Tuesday at 4:45 PM hearth=170 deg.

                          As you can tell, we didn't do much cooking, but the oven appears to be retaining heat fairly well (I think).
                          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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                          • #14
                            Re: How your insulation should work

                            Piling on here....

                            after installing my insulated door (which made a world of difference)

                            I am at 200 degrees Fahrenheit after 4 days -sweet!!

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