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Initial firing heat temps - 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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Initial firing heat temps

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  • Initial firing heat temps

    Im hoping all of you with thermocouples can help me with this, and since I havent seen it discussed thought it might be interesting.

    Im trying to figure out what cuts would be ideal in a cast dome in order to reduce cracking. Since I theorize most cracks are due to the temperature differential that occurs durring firing I would like to know how the oven heats. Which areas get hot first, and how the heat spreads. Its my theory that the top of the oven gets hottest first and it gradually spreads to the dome to hearth contact point.

    Since I dont have thermocouples mounted I cant confirm though. Has anyone ever mapped the progression of heat throught the oven body?

  • #2
    Re: Initial firing heat temps

    Yes, as a matter of fact mine has TC's. I have only made one data chart so far. I started collecting temps after we had baked our first pizza's, so the starting temp is after 2.5 hours of hard firing and then baking the pizza.

    Copy from my oven post:
    I have 3 thermocouples all imbedded into the approx center of the bricks. One in the very top center of the brick in the middle of my dome plug, one about halfway down the dome, and one drilled sideways about 9 inches into the floor. If you look closely you can see them in a previous picture. The only data taken so far was my the coast down from the first pzza bake. The curves are very interesting, in that the top temp gradually falls from 594F -223 over 29 hours. The middle actually increased in temp for (382-399) the first 2 hours, then ended up at 226. The bottom rose for 1 hour (312-320) then ended at 177. Interesting that both dome TC's ended up only 3 degrees apart, which makes sense, but good to see. These temps are without a door or anything covering the entry. I have the graph but can't get it sized right to post. I expect the curve to flatten out a bit more over time.
    Wade Lively