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Hopefully the reason - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Hopefully the reason

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  • Hopefully the reason

    I am hoping this is what is happening, but thought I would double check.
    I finally got our Scott Style oven bricked up and the roof on. Prior to the roof going on, we placed 6 inches insulation over our 4 inches refractoy insulation. Today we fired up the oven and were really happy that the oven ramped up to 350F within a half an hour, however things slowed and it took another hour and a half to get to 600F. As we were only doing brussel sprouts and bacon wrapped scallops, this was fine.
    When I went to put the door on for the evening, I noticed what at first I though was smoke coming out from under the new roof eve. However upon further inspection, it was steam (no smell of wood burning). Reached inside the brick enclosure under the eve and it was fairly warm and humid in there. This also surprised me as before we enclosed it we could touch the outer surface while firing up without it being hot or even warm. I still have the coals raked over the floor driving heat into the slab below the floor.
    We have only fired the oven 3-4 times before buttoning up, so I am wondering if I am still driving moisture out of the oven, warming up the interior of the brick enclosure and since it is around 50 degrees outside causing steam. The oven itself with refractory insulation has been completed and open to the air since the end of June.
    Thanks for any help you might be able to offer.

  • #2
    Re: Hopefully the reason

    There is a thread on curing ovens on the forum somewhere, getting to 350 on your first firing will crack your oven.

    It should be cured slowly over weeks to drive out the moisture.
    The English language was invented by people who couldnt spell.

    My Build.

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    • #3
      Re: Hopefully the reason

      Sorry for the confusion, we had done series of curing fires back in June/July. We used refractory cement as well as refractory insulation and the curing instructions for this refractory cement is to heat hot and heavy from the git go.
      I wasn't really comfortable with that, so did the slow "cures" before the really big fires.

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      • #4
        Re: Hopefully the reason

        Phew....... thank goodness for that.

        If you dont fire often and rain/moisture gets into your oven it still takes ages to get to full heat.

        I have that problem here (Melbourne AU) so I usually fire for hours before a party or the day before to drive the moisture out so I can attain maximum heat.
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

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        • #5
          Re: Hopefully the reason

          Also, Barrel vault ovens have much more mass, hence much more ability to absorb moisture. It should get a little better with every firing.
          My geodesic oven project: part 1, part 2

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          • #6
            Re: Hopefully the reason

            Barrel vaults CAN have more mass, but they can also have less. My dome is thinner than an FB oven by about 1/2".

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