#11  
Old 02-14-2008, 11:11 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,698
Default Re: Curing strategy

I use one of those gas rings with a long braided metal hose attached to a 9Kg LPG gas bottle, set it at 1/2 throttle and let it burn all night. It doesn't go over 200 C which is safe. We use the procedure to dry out clay work in our kiln prior to biscuit firing to avoid steam explosions. Gas flame is the best for eliminating water. I then light a wood fire and keep it gentle by using heat beads. Build up slowly until all the damp patches on the outside stucco are gone then build up to 400 C. Hope this helps.
Reply With Quote
  #12  
Old 03-05-2008, 07:42 AM
RCLake's Avatar
Journeyman
 
Join Date: Jul 2007
Location: Corsicana,Texas
Posts: 433
Default Re: Curing strategy

Quote:
Originally Posted by Acoma View Post
RC, this would likely be air temp. The goal is to have heat dry out moisture from first point of contact, which is internal face. Then the moisture is driven out with increased temps, which is deeper within the brick, and backside of it, as well as the cladding. This goal is to slowly drive out, and dry out the moisture. If you go to high at first, the brick and morter crack due to moisture present. Make sense?
The concept makes sense and I understand the concept but I'm still confused about what temperature to be measuring. Day two and my floor is 250-300, dome 400+ but air at 160(could be a bad gauge, I'll put it in the oven to check later today).

So I'm shooting to have the dome 350-400 for today.
__________________
RCLake

"It's time to go Vertical"

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #13  
Old 03-05-2008, 08:53 AM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: Curing strategy

RC, I was wondering that too. Are we to do the curing temps, gauged on air temp within the oven? I would think so based on the concept of ovens built before without the ideas of thermocouples. Hopefully James, DMUN, RT, Ken, or others with a clear answer will tell us.
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #14  
Old 03-05-2008, 11:58 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Curing strategy

Either air temperature inside the oven, or the average temperature of the inside of the dome. You can test it with your hand or an infrared thermometer.

It is definitely not the temperature of your thermocouples, as those are set deeper in your dome and/or floor -- and if the thermocouple hits 350F, the inside of your oven will be a lot hotter than that; which would be bad.

It's really important to be patient and not go too hot inside the oven. Very important.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #15  
Old 03-05-2008, 12:00 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Curing strategy

Do you remember Ghostbusters? Don't cross the beams. That would be bad. :-)
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 03-05-2008, 12:45 PM
RCLake's Avatar
Journeyman
 
Join Date: Jul 2007
Location: Corsicana,Texas
Posts: 433
Default Re: Curing strategy

I checked my oven thermeter in our kitchen oven and it's reading correctly. I have it in the WFO, close to the front entry and it reads about 150. The IR gun has the floor and the back wall about 225 and the dome about 350-400. 350 is the goal for day 2 so I've decided the dome temp will be my control point. I really don't want to overfire it this soon, however if the target is let's say the back wall, then I may have to extend the number of days.
__________________
RCLake

"It's time to go Vertical"

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #17  
Old 03-05-2008, 01:15 PM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: Curing strategy

If RC has different location readings, should he go to the highest reading, then be sure that spot througout curing does not exceed that days requirement? He has one spot at 400 but should be at 350. Does this mean he is exceeding the oven temp?

I would then look at all temps, find the highest temp point, then use that as my guide for curing. Is this correct James?
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 03-05-2008, 01:16 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Curing strategy

RC,

I think you are within the right zone. You will always get different temperatures at this stage, with the fire hitting the top of the dome; the back hotter than near the opening, etc. Just keep it there for as long as you can today, and again tomorrow.

10+ hours if possible, then close the door when you are done for the evening.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #19  
Old 03-05-2008, 01:20 PM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: Curing strategy

Great. So we do 10 hour burns at a maintained temp. RC, get some beers and have fun. Don't forget some food to cook in there.
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #20  
Old 03-05-2008, 02:38 PM
RCLake's Avatar
Journeyman
 
Join Date: Jul 2007
Location: Corsicana,Texas
Posts: 433
Default Re: Curing strategy

Quote:
Originally Posted by Acoma View Post
Great. So we do 10 hour burns at a maintained temp. RC, get some beers and have fun. Don't forget some food to cook in there.
Way ahead of you on that one. Every time I add a log or adjust the logs and the flame starts the dome gets in the low 400s but mostly I'm at 375. I haven't used nearly as much wood as yesterday.
__________________
RCLake

"It's time to go Vertical"

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Curing james Firing Your Oven 335 07-15-2014 07:12 PM
curing and keeping dry sharone Firing Your Oven 1 10-26-2007 02:00 PM
Cement Curing Conditions rlf5 Getting Started 4 07-18-2007 06:50 AM
curing my new oven mgraban Firing Your Oven 4 01-14-2007 09:05 AM
Curing Pompeii oven Yahoo-Archive Firing Your Oven 2 03-20-2005 02:05 PM


All times are GMT -7. The time now is 02:07 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC