Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Oven Management > Firing Your Oven

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 06-17-2010, 07:21 PM
Peasant
 
Join Date: May 2008
Location: nj
Posts: 26
Default Oven peak temp

OK, finally ready to fire cure the oven....I read 200 degrees peak temp for first fire...is that A. the temp of the oven dome, B. the fire itself or C the general oven?

Thanks...just don't want more crack than I already have...
Reply With Quote
  #2  
Old 06-17-2010, 07:34 PM
Les's Avatar
Les Les is offline
Il Pizzaiolo
 
Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,134
Default Re: Oven peak temp

I didn't go through this process, but I would think it's the dome. Paper ignites at Fahrenheit 451 (great movie) so it obviously isn't the fire. If you get the dome to the temp, the rest of your build should cure quite slowly.

Les...
__________________
Check out my pictures here:

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


"Hell, there are no rules here - we're trying to accomplish something"
- Thomas A. Edison
Reply With Quote
  #3  
Old 06-18-2010, 06:54 AM
lwood's Avatar
Master Builder
 
Join Date: Jul 2009
Location: philippines
Posts: 586
Default Re: Oven peak temp

Most likely C - general oven temperature...or D. Floor Temp. But can't really tell without a few more details, such as type of thermometer, thermometer placement (in the oven) and any other details you can add. A picture would be very helpful.
__________________
Our Facebook Page:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 06-18-2010, 07:14 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,511
Default Re: Oven peak temp

In my opinion the temperature is only a rough guide. The point is to be gentle with the first fires and to make fires gradually more robust. Don't get too hung up on precision.

Good luck!
Jay
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 49 12-03-2010 05:09 AM
First loaves of bread Gromit Hearth Bread and Flatbread 101 10-03-2010 09:12 PM
Wanting to build a wood fire oven the best way we can Wheels1974 Getting Started 9 05-19-2010 07:53 AM
Using gas to fire the brick oven Les Saidel Tools, Tips and Techniques 5 09-26-2008 05:39 PM
Will the oven make all the difference? bobvl2 Newbie Forum 8 07-02-2008 08:55 PM


All times are GMT -7. The time now is 03:05 AM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC