web analytics
IR Thermometer and residual heat - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 4 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 4 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 4 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
4 of 4 < >

Dome Installation Video - Casa / Premio / Modena


For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.


If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
See more
See less

IR Thermometer and residual heat

  • Filter
  • Time
  • Show
Clear All
new posts

  • IR Thermometer and residual heat

    Well, got a IR Themometer delivered Friday and used it last night (fateful night of The Crack )

    What a great device any Australians who need one, let me know they are on eBay for $65. Measures -50c to 500c, thats about 950F

    Now the floor got to 860F and the walls were at 900F+. Once the fire died down to coals the temp dropped to 750F and we cooked pizza (pictures in the pictures section). It was immensely valuable to see the different temperatures in each section of the oven and monitor them as they fell. Made the whole process a lot easier.

    Next morning, when I checked the oven was at 175F on the floor and 210F on the walls. Does this sound reasonable? How do you keep enough heat overnight to cook next day? The oven was fired for about 1.5 hours.


  • #2
    Re: IR Thermometer and residual heat


    I just became a Peasant


    • #3
      Re: IR Thermometer and residual heat

      Great question. Cook pizza earlier and bake/cook later, or refire the oven the next day. It takes a lot less wood. I'm living the same conundrum.
      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



      • #4
        Re: IR Thermometer and residual heat

        Seems like it dropped a fair amount. How much thermal mass do you have?

        Did you seal off the door and chimney well?

        I will throw in a large log and let it smolder overnight. We cooked for 5 days straight and I would just keep the fires burning.....

        what brand and model of thermometer is that? seems like a pretty good price!
        Last edited by Xabia Jim; 03-17-2008, 01:05 AM.
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!


        • #5
          Re: IR Thermometer and residual heat

          If you want enough heat to cook with the next day, (without adding more fuel) you may need longer firing times. My oven seems to need 2 or 3 hours till the bricks are really saturated with heat, which would make it possible to bake the next day.

          So far I've been making pizzas for lunch, with about the same heat up time as you had, baking in the afternoon, and cooking dinner in the evening.
          Still, the heat you have left would be enough for a nice stew or some slow cooking.

          If you give us the info on your oven door and mass and etc, I'm sure you'll get lots more advice...
          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



          • #6
            Re: IR Thermometer and residual heat

            The thermometer is a AJH mini laser gun model 8871. They also have a model above which measures to stupid temperature. It's really easy to use and switches from Celsius to Fahrenheit so i can post meaningful numbers to my American friends

            The door on my oven was supplied as part of a kit and is just sheet metal. I think next time I will fire for an additional hour and see what that does. I would love to cook pizza one evening and then lunch and bread next day. Ambitious?



            • #7
              Re: IR Thermometer and residual heat

              Single Malt,

              You might want to consider seriously coating your sheet metal door with a sheet of refractory insulation. The difference in heat retention overnight is remarkable.

              "Made are tools, and born are hands"--William Blake, 1757-1827


              • #8
                Re: IR Thermometer and residual heat

                TK63, you Peasant you.
                Congrats, eh.
                Mate, in addition to what has been said already, do you still have moisture in the masonary? That could influence the cooling curve.
                Our oven seems to drop 1.5*C /hr, after 24 hr. I don't know if that is good, bad or indifferent, but would like to know.
                Just for the hell of it, wrap your door in a metre or two of alfoil, to test for heat losses there. I reckon you'll find CanuckJim is on the money.
                Welcome eh, and stay in contact.


                • #9
                  Re: IR Thermometer and residual heat

                  I fired my oven up the last two nights for pizza and on Sat morning the air temp was 360F. I have a thermometer going thru my wood door that I've glued 3" on insulation board to. This morning my oven was 250F because I didn't close the door past the chimney. The fire was going real good still at 10:30 last night so I didn't want to close it completely.
                  I have a 2" ceramic blanket on it for my curing fires. I'll be checking for cracks and then will install the rest of my blankets, should be 4-5" overall then.

                  "It's time to go Vertical"
                  Oven Thread


                  • #10
                    Re: IR Thermometer and residual heat

                    Whoa! Jeff you lose only 1.5C per hour! That is awesome.

                    CanukJim I will try and insulate the door some. What like some cement sheet or similar? Stupid question but does it mater which side I insulate?

                    I'm thinking of adding another layer of render, would this help also? I noticed that the outside was still quite hot when firing. Maybe another blanket and then another render? Or is that just overkill?



                    • #11
                      Re: IR Thermometer and residual heat

                      Misleading figures. (Should have been a politician, eh).
                      2 points.
                      1. That measurement was after 2 days, with an oven temp of 125 and air temp around 20(all temps in Celcius, sorry).So not a big gradient.
                      2.I went off half-cocked. Flamin impetuous boy!

                      So more useful figures from the last day or so.

                      7pm, 450 (pizza time)
                      10pm,277 (burnt pizza-roll time)
                      noon, 208 (temp check after 14 hr)
                      4pm, 197 (temp check, + cold stew in).
                      5pm, 176 (stew check 'n muck about).
                      7pm, 171 (meal out)
                      9pm, 177 in oven, 75 in 'foyer'.
                      So after an initial fall averaging 60/hr over 3 hrs, the next 24hr dropped by 100C, or 4/hr averaged.

                      So tomorrow, I should be able to do slo-cooked boar over maybe 8hrs. What do you reckon Inishta?
                      Fellers, this line of thought is not mere academia. I reckon a pizza night generates enough stored energy for at least 2 more night's fodder.
                      As always, criticism of my post is welcome. (NOT! no one enjoys criticism!!)
                      But I'd love to see other's data, eh.
                      ps . Final reading for the night @9.40pm (air temp 23C).
                      Oven, 176, "foyer" (or is that 'atrium')? 75
                      more later. t.


                      • #12
                        Re: IR Thermometer and residual heat

                        Need to make a trip to UK to get the thermometer then I can contribute...........

                        teach.......Wrap her up nice and snug and overnight should be a sound proposition..............or all day...........whatever!


                        • #13
                          Re: IR Thermometer and residual heat

                          Before god (ahh, James), gave us the WFO, I'd been looking at American sites re smoking and slow cooking, and I really wasn't set up for it. Always a bit hit'n miss with temps.
                          Brick ovens are becoming SO predictable that I'm about game enough to leave a big chunk of animal protein alone all day, knowing that when we come home, it will be just so good.
                          As an update, after 47hours from pizza, the atrium was 50C, oven120.
                          90 minutes later, and I am about to check the damage: feeling confident.


                          • #14
                            Re: IR Thermometer and residual heat

                            teach, over here a very popular dish is Tandir lamb. It is large joints, usually leg, that is put in stainless steel covered roasters and left to cook all day at low temps in the WFO. Incredibly falling off the bone tender. Served with hot pide bread and a salad.........maybe a cold beer...........a first class luncheon.


                            • #15
                              Re: IR Thermometer and residual heat

                              Is this IR gun the one from gastools? Is 500 degrees celcius enough do you think?
                              I was originally looking at the cheap digital thermometers with dual k type thermocouples (also on ebay) however the thermocouples only went up to 200 degrees celcius and none of the suppliers can source higher rating couples.