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HELP! Do I need to recure my oven? - 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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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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HELP! Do I need to recure my oven?

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  • HELP! Do I need to recure my oven?

    Just replaced the floor in my oven, and need to know if i have to cure it. The firebrick got wet from cutting.


    PLease help with any info, i'm supposed to cook a turkey in there

  • #2
    Re: HELP! Do I need to recure my oven?

    ddchef,

    I would Go For It!

    The issue with water is that when it gets hot, it transitions from a liquid to a gas, and expands.. When it expands, you will run the risk of cracking a fire brick. OOops, so what, next week you can pull any cracked brick and replace with whole brick, or since it is on the floor, ignore any cracks...

    To minimize this risk, I would start a slow fire in the oven - now, and keep it going as long as possible. The idea to drive the moisture out as slowly as possible. And then when the time is right, build the fire up to the big scary size to get the oven hot to cook the bird.

    The other concern I would have is that the moisture in the masonry can cool the oven faster than normal. If you keep the fire in the oven longer than normal, I would think this will help to minimize this issue also.

    Also, since you have only changed the floor, the rest of your oven dome will work normally, and provide heat for your cooking task.

    Good luck, I think it will work out just fine for you...

    JED

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    • #3
      Re: HELP! Do I need to recure my oven?

      thanks for the reply

      i'm going for it!!!!

      Comment


      • #4
        Re: HELP! Do I need to recure my oven?

        ddchef,

        If you can remember, go ahead and take a picture of the cooked bird! So we can see how you did...

        JED

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