web analytics
Any advice on getting more bottom heat - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse
1 of 2 < >

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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!

Forno Bravo
2 of 2 < >

Dome Installation Video - Casa / Premio / Modena

Hello,

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.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

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

Any advice on getting more bottom heat

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Any advice on getting more bottom heat

    I have a larger 48" oven. Granted, I have been cooking in cold weather, but not happy with the bottom of the pizza. I want more bottom heat. I can cook a pizza in three minutes, or less, but it is too much top heat. You can feel the crisp crust crack when you push a pizza cutter through it when it is done right. Oddly enough, I found more success in a commercial deck oven than in the oven I just built in attaining that. I suppose you have to move the coals after every couple of pizza's, which I find is a pain. Has anyone had better success with this..

  • #2
    Re: Any advice on getting more bottom heat

    Question one: Insulation. How much of what kind of insulation is below your floor? How thick is your floor and what material?

    Question two: Dryness. You say your oven is new, it can take a month or two to drive off residual moisture, particularly if you use vermiculite concrete, which soaks up a LOT of water. Is this the possible problem?

    Question three: Fire size. Some new oven users, after their curing fires, are afraid to build the scary big fires that are needed to soak the heat into the firebricks. Do you fire your oven to the point where you burn off all the carbon every time?

    Question four, Fire management. Do you have active flame going up the side of the dome while you are cooking pizza? It seems slightly counter-intuitive, but the floor heat is recharged by the flame from above.

    Question five, How big a pizza are you making in weight and diameter? Three minutes is a long time in a wood fired oven.

    A lot of questions, but if we know more, we can help more.
    My geodesic oven project: part 1, part 2

    Comment


    • #3
      Re: Any advice on getting more bottom heat

      Also, how high is the dome internally? If too high, very hard to get heat into the cooking surface

      Comment


      • #4
        Re: Any advice on getting more bottom heat

        David, good points, let me hyjack your thread a bit too

        Question one: Insulation. can you add more under the hearth now?

        Question two: Dryness: of the wood too, I assume that you've got dry wood and are getting a hot fire

        Question three: Fire size. Are you giving the floor enough time to heat up? And are you moving the fire around for heat management? Do you have actual temps....by an IR gun?

        Question four, Fire management. Good point, are the flames licking over the center of the dome? There was a discussion of a fire caddy to move heat around (Neil?) that might save time moving coals and cleaning up.

        Question five, How big a pizza are you making ...and how thick, is the crust thick? are there too many ingredients? Wet sauce?

        A lot more questions, but if we know more, we can help more.
        XJ
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!

        Comment


        • #5
          Re: Any advice on getting more bottom heat

          Spread the coals as your oven increases in temperature, when you get to temperature spread the coals and allow your oven to stabilize. You could be throwing the pies in too quick.

          Comment

          Working...
          X