Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Heat Management (http://www.fornobravo.com/forum/f17/)
-   -   Maybe a silly question .... but ... here I go (http://www.fornobravo.com/forum/f17/maybe-silly-question-but-here-i-18514.html)

asimenia 10-17-2012 02:58 AM

Maybe a silly question .... but ... here I go
 
Do you always heat up your oven to max (bricks go white) not matter what you are cooking or just to the temp you need - our oven loses temperature quite quickly - if the oven is fired up to max at 8pm - the temp won't be sufficient to cook anything by 8am the next morning.

david s 10-17-2012 03:16 AM

Re: Maybe a silly question .... but ... here I go
 
It's a great question and i'd love to hear others opinions on this matter. If you are not wanting to cook anything the next morning then I don't see much point in wasting time and fuel firing the oven, waiting for it to cool to roast or bake. Every oven is different of course, but with mine I only fire for one hour, from the time I light the match for roasting or baking. The oven is not saturated with heat, but it's plenty to do one batch of bread or a roast.Ofcourse the temp drops off quicker, but I find it's quite manageable.

Laurentius 10-17-2012 03:35 AM

Re: Maybe a silly question .... but ... here I go
 
No! If I did, I couldn't cook anything else until the next day, unless grilling counts. My wife believe that God invented grilling to make a man feels that he's doing something useful.(Burning something)

asimenia 10-17-2012 03:56 AM

Re: Maybe a silly question .... but ... here I go
 
Thanks - we fire it up for pizzas which need a load of heat but I don't want to just use the oven after pizzas to cook (overnight) as I really want to try other recipes and can't fire up 2hrs then wait for it to cook down in order to roast chickens etc - seems a shame not to use the oven more. We have a BBQ for grilling and this is used often - especially in summer - we are in Greece (husband's Greek) and everything is grilled - he's in charge of that (I have to say he grills meat/fish perfectly shhhh don't tell him I said that) and I'm in charge of the oven.

Tscarborough 10-17-2012 07:40 AM

Re: Maybe a silly question .... but ... here I go
 
If firing for pizza to clear, if for something else, I fire to that temp.

mrchipster 10-17-2012 08:37 AM

Re: Maybe a silly question .... but ... here I go
 
Quote:

Originally Posted by Tscarborough (Post 140544)
If firing for pizza to clear, if for something else, I fire to that temp.

I do the same but usually overshoot a little because the oven when not saturated with heat will drop back about 25% from what I am reading on the surface quite quickly.

Chip

Tscarborough 10-17-2012 08:54 AM

Re: Maybe a silly question .... but ... here I go
 
2 Attachment(s)
Yes, you have to overshoot it and depending upon what you are cooking, you may have to overshoot it a lot. For instance this weekend I did a brisket that required 6 hours at 250+/-. I fired the oven for a little over 2 hours with a small fire (4 pieces of wood total) and brought it to 500 degrees. I left the door off with coals removed until it was at 300, then put the brisket in. The oven was at 230 when I took it out.

REE REE B 10-17-2012 11:47 AM

Re: Maybe a silly question .... but ... here I go
 
Well I fired up my Primavera to 900 degrees cooked pizza's for our party, closed the door at night put the rain cap on top and the next morning baked bread in the oven as it was still at 500' !!!!!! that is one amazing oven!

asimenia 10-17-2012 12:31 PM

Re: Maybe a silly question .... but ... here I go
 
Just trying to make me jealous? - I found this site AFTER they brought us the oven and closed up the exterior - therefore leaving me to learn about insulation wayyyyy too late!
Never mind at least I have an oven. Going to really experiment this year.

cobblerdave 10-17-2012 02:31 PM

Re: Maybe a silly question .... but ... here I go
 
Gudday asimenia
This is probably a silly question as well but do you hav an insulated door?

Regards Dave


All times are GMT -7. The time now is 02:43 PM.

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