#31  
Old 10-23-2007, 09:09 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: ChristopherBlair's 36" Oven

Sorry to hear about your problems Chris.

But it seems like you are getting some good advice, plus you are helping others who are following behind you.

I guess we need to make sure our ovens are good and dry before water proofing.

Thanks, I am sure you will get it all patched up! Just look at Jame's current oven if you are still worried!
__________________
My thread:

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

My costs:

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

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #32  
Old 10-23-2007, 10:39 AM
Serf
 
Join Date: May 2007
Location: Cincinnati
Posts: 18
Default Re: ChristopherBlair's 36" Oven

Thanks, Dave,

We do have quite a group here, a lot of skilled and intelligent people, and I trust them fully.

I thought after curing that I was ready to go...I know now I made a big mistake, but hopefully a fixable one. the structure itself seems pretty solid, so I think it will all workout.

The fire I had for pizza was much hotter than the last curing fire, so it is not surprising that some moisture was still trapped in the oven.

If someone learns something from this, then at least something good has come of it.

I will try some steady hot fires for a bit and see if i cant help it dry out, but it is soaked here in Cincy right now after drought conditions.

Thanks,
Christopher
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 08:12 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 10:14 PM
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 05:53 PM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 07:29 AM
All things being equal Lester Newbie Forum 13 12-21-2009 02:26 AM


All times are GMT -7. The time now is 05:26 PM.

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