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Questions about V2.0 instruction - Forno Bravo Forum: The Wood-Fired Oven Community



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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Questions about V2.0 instruction

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  • Questions about V2.0 instruction

    First I want to say a huge Thank You for providing the great instructions on building the Pompeii oven. It is really inspiring me to get my list of other projects finished so I can start my own oven.
    In the future I hope to have a detailed plan, using your guide for design rules, to post to the forum and get input and opinion. Let that day be soon!!!

    In the meantime I have a question related to content in Ver 2.0;

    Does Figure 3.4 Plywood set in place show straws in place for thermocouples?

    Best regards to all,

  • #2
    Re: Questions about V2.0 instruction

    I have included the figure out of V2.0.

    Are those straws in the plywood form base for thermocouple placement?



    • #3
      Re: Questions about V2.0 instruction

      I wish I could tell if that's what the're for, but I can't.. What I can tell you is that thermocouples are a personal choice. I chose not to, cost being the factor. I haven't been sorry mostly because once I cured my oven and got a feel for the heating and cooling, I don't know that I'd get a lot of use out of them. I'm sure that some around here will feel very different about this feature, but I figure that cooking is seldom about absolute times and temperatures because of the variances of the foods being cooked. All of this said, I'm looking at a thermostatically controlled proofing cabinet to get more consistency in my bread. My bread is good but with a bit of control during the proofing it could be better.

      Last edited by SCChris; 03-02-2012, 09:56 AM.


      • #4
        Re: Questions about V2.0 instruction

        Originally posted by SCChris View Post
        All of this said, I'm looking at a thermostatically controlled proofing cabinet to get more consistency in my bread.
        We all have our weaknesses don't we.

        I'm not trying to decide to use them or not but more curiosity if that is what they are. If they are, I ponder the need for two in the middle so close together.


        • #5
          Re: Questions about V2.0 instruction

          I'm with you on the placement if that is what they are.. I also wonder about the tube up front an left. I'd bet that this is the return to the gage at the front of the oven.

          I'm currently using an IR thermometer, about $30 from Harbor Freight during the regular sales. Not expensive and accurate, or at least accurate and consistent enough..



          • #6
            Re: Questions about V2.0 instruction

            Though I have not built an oven yet my understanding of why two would be necessary so close together is explained very well through Karangi Dude's build thread. Basically you can put two in the same brick one nearest the oven floor and one in the same brick nearest the hearth. The reason for this is to be able to see if the heat is making it through the brick and equalizing throughout the whole brick. Like I said, Karangi Dude's thread demonstrates and explains this better than I ever could.

            At least this is my untrained, layman's understanding of the concept. Take it for what it's worth.



            • #7
              Re: Questions about V2.0 instruction

              SC -
              Thanks! I use a cheap Ryobi IR thermo and the surface reflectivity makes a big difference. I use it for my smoker and trying to correlate digital therm probes inside the chamber and what the outside wall of the chamber is. I have noticed fairly large wide ranging readings of a surface depending on if it is 'shiny' or flat'. But I'm sure IR therms and finickiness of inexpensive ones has been beat to death elsewhere.

              PN -
              Thanks. I check out that thread. Sounds like the reason