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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!
Hi Less, I made my oven with the traditional way that people here in Colombia make the wood fired ovens, a mixture of mud and straw, I didn't insulate it, so when I fire the oven I can feel the heat on the outer walls of the oven, it doesn't get very hot, it feels warm. I finished the oven covering it with thin firebricks (those that are used for the oven floor).
Here there's a waterproof paint used for buildings, but some of them are flamable, so I still don't know what to do....
Since you built your oven like the locals do, "in the traditional way" what is the traditional way to waterproof a WFO made of mud and straw in Columbia?
I'm not trying to be smart, just what you are describing is something akin to what I know as a "cob oven" and I have never seen a cob oven that is painted as a means of waterproofing. The two cob ovens I have experience with are usually under cover of a tarp (with lots of venting so the tarp doesn't trap moisture) when not in use. I have seen photos of them built under a protective roof type structure as well.
It will be interesting to see what you end up doing. Please keep us posted.
I'm not sure it will handle the heat - this is an uninsulated oven. I checked the spec of the Dryvit I used. All they say is that they passed the ASTM E 84 test. I don't have access to that spec so no clue how hot it got.