#11  
Old 06-03-2010, 08:25 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Oven Exterior hot to the touch

Tom,
If your oven was at 200+ after 48 hours you're ready and it's ready. I'm sorry that I have to ask, but is this a modular or brick oven? I couldn't find any photos.

Chris
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  #12  
Old 06-03-2010, 08:31 AM
Peasant
 
Join Date: May 2010
Location: Menifee, CA
Posts: 32
Default Re: Oven Exterior hot to the touch

Hey Chris-

It is brick.

Tom
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  #13  
Old 06-03-2010, 08:37 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Oven Exterior hot to the touch

Tom,
You're going to find that your oven will heat faster and hold heat better over the next 10 or so burns. I also have a brick oven and I think it took about 10 good burns to really settle down to business. The sub-oven structure, the concrete, will continue to dry out for some time.

Chris
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  #14  
Old 06-03-2010, 08:45 AM
Peasant
 
Join Date: May 2010
Location: Menifee, CA
Posts: 32
Default Re: Oven Exterior hot to the touch

Chris-

That is what I figured. Thanks.

So, when you fire and the dome goes clear, at what point do you stop and let the temp settle down? I have noticed that when the dome is reaching, say, 1000 deg. and the fire dies down, the oven may only be at about 700 deg or so.

Do you just let it go for a good hour and a half or so to saturate it?

What size is your oven?

Tom
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  #15  
Old 06-03-2010, 08:56 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Oven Exterior hot to the touch

I typically run a fire for about 1.5 to 2.5 hours. The longer burns of course saturate the oven better and so the temps stay higher for longer. These longer burns will give you more days of cookable oven temps. Early on I ran a long burn and had pizza the first night, leg of lamb the second night, hash with the leftover lamb on the third night and heated up the leftover hash on the forth night.

For pizza the ideal temp really depends on the flour you're using in the dough. If you use Cupito, you need to get the deck at 750+ to brown the crust. If you're using some other flour you'll find that that 750, on the deck, is about your top temp before the crust burns.

We're going into great farm produce season so rememeber that the low oven temps are great for drying things like over abundant tomatoes.

Please post pictures when you can.

Chris
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  #16  
Old 06-03-2010, 09:05 AM
Peasant
 
Join Date: May 2010
Location: Menifee, CA
Posts: 32
Default Re: Oven Exterior hot to the touch

Chris-

Great! Thanks for the information. I am looking forward to the days of cooking like you have described.

Again, thank you for your input and advice.

Tom
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  #17  
Old 06-22-2010, 10:25 PM
Peasant
 
Join Date: May 2010
Location: Menifee, CA
Posts: 32
Default Re: Oven Exterior hot to the touch

Hey, Chris-

It is Tom again. All was going well until my last fire (the 8-th) and the top three bricks in my entry arch have come loose. They are not falling out (yet) but they rock back and forth when I open and close the door. Do you think I should R&R them, pull them and re-mortar? Or should I just leave them alone and wait and see what happens?

I am figuring that since they are moving so freely that there is little force acting on them and they may be safe to leave alone. What do you think?

The oven is finished and is cooking nicely-holding high temps very well.

Thanks.

Tom
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  #18  
Old 06-23-2010, 06:54 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Oven Exterior hot to the touch

Hmmm? Since they're moving freely, it doesn't sound like they are supporting much.. I think I'd try to work some mortar into the gaps. I'd try a very wet slurry in a sandwitch bag and nick the corner to act like a pastry bag. I'd try this first just because, what do you have to loose?.. Carefull to keep the alignment of the bricks when and if you try, so that the door fits tight.

I'll cross my finger for you.

Chris

Last edited by SCChris; 06-23-2010 at 06:58 AM.
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  #19  
Old 06-23-2010, 11:05 AM
Peasant
 
Join Date: May 2010
Location: Menifee, CA
Posts: 32
Default Re: Oven Exterior hot to the touch

Thanks-

The gaps are very small-about 1/64th of an inch so it may be tough to get anything in there. We'll see.

Thanks!

Tom
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  #20  
Old 06-23-2010, 12:24 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,155
Default Re: Oven Exterior hot to the touch

If that's all they are, I'd let them go for now.

Enjoy the food!

Chris
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