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-   -   Newbie needs an advise (http://www.fornobravo.com/forum/f16/newbie-needs-advise-19133.html)

tjb77494 03-25-2013 02:22 PM

Newbie needs an advise
 
Hello,

I've just finished building my first oven, 32" inside 3" insulation on the dome.
Yesterday, it was first day I was attempting to cook pizza. I purchased some firewood, which seem to be dry to me and started fire.
I got a lot of smoke and was not able to heat it up to temperature I could cook a pizza.

What can use instead of firewood?
Thanks a lot

Gulf 03-25-2013 04:52 PM

Re: Newbie needs an advise
 
Quote:

Originally Posted by tjb77494 (Post 148675)
Hello,

I've just finished building my first oven, 32" inside 3" insulation on the dome.
Yesterday, it was first day I was attempting to cook pizza. I purchased some firewood, which seem to be dry to me and started fire.
I got a lot of smoke and was not able to heat it up to temperature I could cook a pizza.

What can use instead of firewood?
Thanks a lot

What type insulation do you have "on the dome"?
What type and how much insulation do you have under the floor and dome?
What type of firewood? and, did they tell you it was seasoned?

Your oven may have not be dry.

There are a lot of variables. But we need more info from you on how your oven is constructed to give much advice.

Try to include some pics :).

SCChris 03-25-2013 04:55 PM

Re: Newbie needs an advise
 
It sounds like you may need to cure a bit, or a bit longer. If the bricks of the oven are not dried thoroughly by curing, they will hold the fire back and you'll have a fire that smokes. If you haven't taken the time to methodically cure your oven and you push the temps up too fast you chance cracking the oven and spaling bricks. What have you done with regards to curing so far?

Chris

PS Gulf brings a good point regarding your floor insulation.

tjb77494 03-25-2013 05:18 PM

Re: Newbie needs an advise
 
2 Attachment(s)
I have built it using split fire brick and covered with 3" high temp insulation,
floor is just brick on the top of the concrete slab siting on .5 inch of the sand

tjb77494 03-25-2013 05:20 PM

Re: Newbie needs an advise
 
I have not cure it at all, just fired few times.
What is the best way to cure it?

Thanks

SCChris 03-26-2013 08:56 AM

Re: Newbie needs an advise
 
Your choice to place the oven floor bricks directly on the slab is going to really hurt you with regard to heat. Ideally your brick floor should sit on some insulation. Some use a non-structural layer of blended vermiculite and concrete, some use a ceramic insulator board, some use an underlayment of insulating firebrick. Before we go further about curing, did you place your dome directly on the floor bricks or is the floor of the oven independent?

Chris

deejayoh 03-26-2013 10:47 AM

Re: Newbie needs an advise
 
If the fire is just smoking, I don't think the issue is insulation.

Questions I would ask:
What kind of wood are you using?
Are you certain it is dry? (you can get a moisture meter for $12.99 at Harbor Freight)
How are you starting/managing your fire?

The oven may not stay hot because of lack of insulation, but with a good fire in there any oven will get hot enough to cook pizza. If the oven isn't cured, that may be part of the issue - but I don't know that it would account for the smoke.

tjb77494 03-26-2013 01:52 PM

Re: Newbie needs an advise
 
Quote:

Originally Posted by SCChris (Post 148761)
Your choice to place the oven floor bricks directly on the slab is going to really hurt you with regard to heat. Ideally your brick floor should sit on some insulation. Some use a non-structural layer of blended vermiculite and concrete, some use a ceramic insulator board, some use an underlayment of insulating firebrick. Before we go further about curing, did you place your dome directly on the floor bricks or is the floor of the oven independent?

Chris

Well, I built this oven not knowing this great site exists, found a video on youtube of oven and built it.
I placed my dome on top of the fire bricks which are on the top of aluminum foil and 1/4 inch of sand to fit bricks properly.
The top is made with half split brick covered with high heat refractory cement then 3" of high heat insulation and 1" of stucco.

Do you think I need additional insulation on my floor?
How can I fix this issue?

Thanks Tom

SCChris 03-26-2013 02:11 PM

Re: Newbie needs an advise
 
DeeJayOh, is correct that you'll be able to get to Pizza temps with your oven so if your don't mind burning more wood you'll get the pizza you want.

I was hoping that your floor was independent and that you could pull the floor in the oven area and put a bit of insulation under the floor.

This early in the life of your oven every burn will be using calories to push water out of the oven. The bricks, mortar, stucco and even the slab under the brick floor has moisture that remains from the build. In my oven it took 15 pizza burns to break the oven in. During these burns the oven got better and better. The oven used less firewood to get to temp and building a fire got easier.

Curing your oven will take time and although the first attempt to get to pizza temps wasn't what you hoped for don't worry it'll get there.

Here is a thread on curing to read through, if you haven't already.

http://www.fornobravo.com/forum/f16/...ing-17586.html

Chris

Laurentius 03-26-2013 02:15 PM

Re: Newbie needs an advise
 
Without a doubt! If its finished? What is your (3" of high heat insulation")?


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