#11  
Old 05-28-2011, 02:41 PM
Neil2's Avatar
Il Pizzaiolo
 
Join Date: Oct 2006
Location: Vancouver Island
Posts: 1,374
Default Re: Weather proofing oven

Getting some water in is not the end of the world. You just have to re-cure it a bit to get the insulation dry again. In my opinion, you can never get these things to be 100% waterproof and you are wasting your time trying to do something that is not that critical. Plan to manage for water occasionally getting into your oven.

One way of determining if there is water in your insulation layer is to check the external temperature of your dome during firing. The outside of a well insulated oven should hardly heat up at all if the insulation is dry. If it heats up much more than normal it may be because of steam build up.

In addition, I have a small (1 inch) vent in the top of my dome thru the stucco layer communicating with the insulation layer. Steam comes out of this in the spring (after not being used for several months) when I start firing it up.

Last edited by Neil2; 05-28-2011 at 02:45 PM.
Reply With Quote
  #12  
Old 05-28-2011, 04:39 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,858
Default Re: Weather proofing oven

Neil, a vent that can release the steam is a good idea. I also have a system that vents the insulation area. I incorporated mine around the flue using two terracotta collars.
Attached Thumbnails
Weather proofing oven-img_0783.jpg  
Reply With Quote
  #13  
Old 05-28-2011, 08:21 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Weather proofing oven

Quote:
I incorporated mine around the flue using two terracotta collars.
That's a good idea. That joint is the Achilles heal of the igloo style enclosure.
__________________
My geodesic oven project:
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
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
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 10:14 PM
Weather Proofing PilotDoc Getting Started 2 05-09-2011 01:17 PM
Wanting to build a wood fire oven the best way we can Wheels1974 Getting Started 9 05-19-2010 08:53 AM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 07:29 AM
Neapolitana Style Oven (31.5") southpaw Pompeii Oven Construction 4 08-11-2007 07:29 AM


All times are GMT -7. The time now is 02:06 PM.

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