Old 07-26-2012, 12:27 PM
Join Date: Jul 2011
Location: Louisiana
Posts: 3
Default questions about toscana ovens

I have some general weatherproofing questions about the Toscana ovens...I live in a very, very wet climate (30" rain thus far in July). As I understand it, an oven shouldn't be fired when wet unless it has some sort of weatherproof covering.

Now for the question: is the Toscana series sufficiently weatherproof as delivered, or am I still going to need to build a lean-to over the oven? I see so many beautiful uncovered outdoor kitchens, but all are in climates far drier than mine. I don't want to pony up the $$ for a Toscana if I'm still going to need some sort of enclosure--I might as well buy an oven insert & encase it in something weatherproof from the get-go.

Any general comments or advice on wet climate oven installation is appreciated.
Reply With Quote
Old 07-26-2012, 01:31 PM
david s's Avatar
Il Pizzaiolo
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 5,157
Default Re: questions about toscana ovens

Igloo style ovens out in the weather will tend to get wetter than those with an enclosure. The general idea is to waterproof the dome so it stays dryer. Unfortunately this also locks in any moisture that does get in. Some people are of the view that it is better to leave the dome unwaterproofed so it can breathe and dry out by itself. No matter how well you have waterproofed the dome water will still get in after torrential rain, probably through the entry, perhaps around the flue If it is not sealed properly and simply through absorption from the 100% humidity atmosphere. We live in the tropics and get around a metre of rain annually, but that usually all falls in a few months. After the initial curing of the oven, even if it has got really wet you don't need to back to the initial curing fires, just a few long slow fires bring the oven back to normal with no adverse effects. A hand held to the outside shell will tell you if the oven is wet (it will be hot). A roof over the oven is a pretty good idea, but adds to the expense. I haven't found the need to do so.

Last edited by david s; 07-26-2012 at 01:36 PM. Reason: Thought of more
Reply With Quote
Old 07-26-2012, 05:29 PM
Join Date: Aug 2009
Location: boston, ma
Posts: 37
Default Re: questions about toscana ovens

I bought a cover intended for patio furniture for my Primavera to keep it dry. Works great and cost me about 30 bucks. Did this after several driving rains left the inside wet. Same idea would work for the Toscana, perhaps just a bigger cover meant for a table and four chairs.
Reply With Quote

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
Travel Report: The Greek Wood Oven FornoBravoNews Europe 2 04-28-2012 02:54 PM
Greek Wood Ovens james Brick Oven Photos 3 09-27-2011 07:34 AM
Basic questions on building base / installing Toscana 90 giambra Newbie Forum 1 11-04-2008 05:28 PM
Preassembled Oven james Modular Refractory Oven Installation 3 03-24-2008 12:39 AM
Article that mentions FB mgraban Chit Chat 1 08-07-2007 07:29 AM

All times are GMT -7. The time now is 03:22 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC